Wild Mushrooming

A practical foraging guide co-authored with mycologist Tom May that teaches what Pouliot calls “ecological foraging,” an approach rooted in conservation and a deep understanding of how fungi fit into their ecosystems. Rather than overwhelming readers with hundreds of species, the book focuses on ten edible species and teaches you to identify them thoroughly.

Why Read This

If you want hands-on foraging guidance rather than narrative nonfiction, this is Pouliot’s most practical book. The “slow mushrooming” philosophy mirrors the approach in Alexander Schwab’s work: learn a few species extremely well rather than skimming across hundreds. The book includes 29 recipes and covers both identification technique and the ecology behind what you are picking. Originally written with an Australian focus, much of the foraging philosophy and technique applies globally.

What to Expect

A beautifully photographed 320-page guide that blends scientific identification keys with cultural knowledge and cooking instruction. Co-authored with Tom May, who has spent four decades studying Australian fungi, the book provides detailed sections on where, when, and how to find fungi, along with diagnostic information on toxic species and dangerous lookalikes.