Every season brings new mushrooms to behold. In this first book of a four-part series, you will find an introduction to basic techniques for cooking the most popular edible mushrooms: sauté and duxelles, frying, broiling, boiling, grilling, baking & stuffing, making sauces, dressings, broths, and the all-important spiced mushroom powder. The series continues with biological, ecological, historical, and nutritional information about these popular edible mushrooms (starting in this book with those that fruit during springtime). This isn't a field guide, so you will find suggestions for where to look for identification guidance if that's your preference. Whether they are wild-harvested or purchased at the grocery store, the series also presents a savory and enjoyable collection of classical and modern recipes. In this book those recipes include four spring classics: - Morels - Oyster mushrooms - Fairy ring mushrooms (Marasmius) - Shaggy manes