COOKBOOK CHALLENGE
Mushrooms by Martin Nordin
Editor Keith Kendrick gets a masterclass in funghi, exploring 70 recipes
I hatethe word ‘superfood’, but mushrooms should be wearing mini capes. They’re packed with essential vitamins and antioxidants, and they taste amazing. As a meat-eater, they’re probably the closest plant-based thing I’ve eaten – texturally and flavour-wise – to measure up to a steak. My favourite way to cook them is boiling until the water runs dry, as this cooks them without losing moisture. Then, add whatever fat you like to brown them, resulting in perfectly plump mushrooms with bags of umami flavour. They’re glorious – which is exactly the word Swedish fungi fan Martin Nordin uses to describe his passion for the ingredient in his plant-based Mushrooms cookbook.