Recipes from Clay Martin, used at the Tasting Workshop and the Mycophagy Session at NEMF '03

Credits:
The Sulphur Shelf recipe is from Vincent Marteka's Mushrooms Wild and Edible. 1980.
The Pinwheels recipe was adapted by Linda Hammond from a recipe in Family Circle.
The Stuffing recipe was also adapted by Linda Hammond.
The black trumpet dip recipe was created by Linda Hammond.
The Soup recipe is from Richard Progovitz.
The meatballs, sushi, bruschetta, and turkey roll recipes were all created by Clay Martin.

Recipes from the Tasting Workshop at NEMF '03
Recipes from Mycophagy at NEMF '03

  (Ken Reymer)

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