This book is a celebration of one of the most intriguing and adaptable ingredients in the culinary world: the mushroom. From my early experiences cleaning forest-fresh chanterelles in a French kitchen to crafting mushroom-forward dishes inspired by global cuisines, mushrooms have been a constant source if inspiration and creativity.

Mushrooms can be rich and meaty, delicate and fragrant, or earthy and deeply savoury. Their umami depth transforms everything from simple pasta to complex broths. Whether wild or cultivated, fresh or dried, mushrooms lend themselves to an incredible range of flavours, textures, and cooling styles. From rustic breakfasts to elegant mains, 101 Ways – Mushrooms explores the full magic of mushrooms, grilled, baked, steamed, stewed, and beyond. Alongside the recipes are stories, lessons, and flavour secrets from my culinary journey. Whether you’re a home cook or a professional, this book invites you to rediscover the mushroom, not as a side, but as the hero.