GREAT NEWS! Insight Editions is interested in publishing a printed book for our community cookbook! So, keep those recipes coming. We’ll be hand picking many many many of your recipes to let you know that we are interested in including them in the book.
Become a part of the Mycelial Movement! Join our new virtual collection of mushroom recipes and share your favorite mushroom recipes with our growing community.
The mycelial network creates connections between plants and trees that enable ecosystems to flourish as symbiotic communities. Nothing lives alone in nature, and communities are more likely to survive than individuals.
We are continuously inspired by that model in our lives, and we strive to nurture relationships and mutual cooperation. Collectively, we can make something great. That’s why we want to bring together the most delicious, healthful, and creative treats culled from the bounty of our earth’s forest troves.
Readers from around the world can add their mushroom recipes on our community site, sharing recipes for snacks, appetizers, entrees, sides, preserves, and desserts; meat, vegetarian, and vegan—all are welcome.
Your recipes will join this free compendium; they will be archived at Fantastic Fungi, and shared with our growing network of mushroom lovers.
Now it’s your turn!
Submit Your Recipe
Submit your recipe and share with your family and friends!
Read the Recipe Guidelines
These guidelines will help you write your recipe.
This free and shared recipe collection is a joint effort by Louie Schwartzberg, the renowned filmmaker and creator of the Fantastic Fungi documentary, and Eugenia Bone, the nature and food journalist, author and speaker whose lifework is illuminating the connections between food, sustainability and the natural sciences.
Eugenia is a James Beard nominee and has published a number of books, including cookbooks like The Kitchen Ecosystem and popular science books like Mycophilia. “I got into mushrooms because I love to eat them, especially wild mushrooms,” Eugenia wrote in the companion book to Fantastic Fungi. “But eating mushrooms was only the first step of my journey. Mushrooms are the window by which I came to understand nature in a deeper way. It was the story of mushrooms and fungi that introduced me to the glorious story of symbiosis, the interdependence of all organisms, both seen and unseen.”
Wild mushrooms can be dangerous. It is imperative that you accurately identify the wild mushrooms you use. Do not eat a wild mushroom you are not 100% sure is accurately identified. And keep in mind that just because one person can eat a particular mushroom does not mean you can tolerate it.
Wild mushrooms may need special treatment to be safe to eat. We’ve asked some experts to make sure your recipe is safe. They are:
David Campbell conducts mushroom, wine, and food tours in Northern Italy and the Istria Peninsula in Croatia in the fall, and leads organized forays and teaches ID classes in California and beyond. Find him at mycoventures.
Ryan Bouchard and Emily Schmidt run The Mushroom Hunting Foundation, based in Rhode Island, which teaches people how to enjoy wild mushrooms safely, and how to highlight their unique and diverse flavors. Find them at the Mushroom Hunting Foundation.