Wild mushrooming. A guide for foragers. 2021. illus. XI, 310 p. gr8vo. Paper bd.

Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach providing the information to correctly identify a few edible species thoroughly, rather than many superficially. The book melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' - an approach based on care, conservation and a deep understanding of ecosystem dynamics. Sections on where, when and how to find fungi guide the forager in the identification of 10 edible species. Diagnostic information on toxic fungi and lookalike species helps to differentiate the desirable from the deadly. The book then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines that can be adapted for both foraged and cultivated fungi. Developing the skills to find fungi requires slowness, not speed.

This guide provides the necessary information for the safe collection of fungi, and is essential reading for fungus enthusiasts, ecologists, conservationists, medical professionals and anyone interested in the natural world.

Chapter headings:

The rise of wild mushrooming in Australia/ What fungi are/ Fungi in Australian biodiversity conservation/ Major groups of fungi/ Features of fungi/ Names and identification/ Finding fungi/ Poisonous fungi/ Edible fungi and their lookalikes/ Fungi in the kitchen and on the table.