Put the fungi back into your cooking

MOST varities of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients.

Food writer Jenny Linford’s new book Mushrooms (Ryland Peters & Small, £14.99) contains 65 recipes that put fungi centre stage with recipes for soups, salads, stews, meat and fish dishes including chianti beef casserole with porcinie dumplings and truffled lasagne.

There’s also information on how to grow and preserve your own mushrooms, alongside fungi facts and folklore.