The Alchemist's Pantry
Where Distinctive Flavours Are Crafted.
Edible mushrooms and culinary fungi, kept distinct from plants.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Culinary fungus · edible bolete
Boletus edulis
Deeply savoury, earthy and nutty, with a firm, meaty texture when cooked. Dried porcini has a more concentrated woodland aroma than fresh mushrooms and can become the dominant flavour even in a modest amount.
Edible fungus · fruiting body
Lentinula edodes
Shiitake has a deep savoury character, a woodland aroma and a firm, pleasantly chewy cap when cooked. Dried shiitake is more concentrated and earthy than the fresh mushroom. Its assertive umami can lend depth to...
☙ The Fungarium ❧
