The Kitchen Mycologist

The Kitchen Mycologist

How a little mycology can make you a better mushroom cook

This illustrated talk explores the intersection of mycology and the selection, storage, preparation, and nutritional value of mushrooms; the management of fungal spoilers; the reason why mushrooms taste differently and why some are more expensive than others; the biology behind successful cooking techniques including pre-preparation of semi-toxic species; and the impact of endophytic fungi and mycorrhizal networks on food crops and soil stability. This talk is for beginner students of mycology and cooks at all levels.

Eugenia Bone is a nationally known food and science writer, recipe developer, forager, and educator. Her work as appeared many magazines and newspapers, including The New York Times, The Denver Post, Saveur, Gourmet, Food & Wine, Sunset, Martha Stewart Living, and The Wall Street Journal, where she is a frequent book reviewer.

She is the former president of the New York Mycological Society, a member of the American Society of Science Writers, a master preserver, and founder of Slow Food Western Slope in Colorado. She is a member of the faculty at the New York Botanical Garden where she teaches classes on microbial ecology, psychedelic mushrooms, mycophagy, and food preservation.

She is the author or co-author of eight books on food and/or mushrooms, and has contributed recipes and essays to many others; she has been nominated for a variety of awards, including the Colorado Book Award and a James Beard Award, and has appeared on dozens of radio, television, and podcasts to talk about mushrooms, recipes, and food preservation. Go to for her most recent podcast appearance.

Eugenia is featured in the documentary directed by Louie Schwartzberg, Fantastic Fungi (2019) the #1 documentary on iTunes! She is the editor of the Fantastic Fungi Virtual Mushroom Community Cookbook (URL to come), and will be the editor and writer of the print version, from Insight Editions, in the Fall of 2021. Eugenia is featured in an upcoming Netflix children’s show about food (the mushroom episode) produced by Michele Obama’s Higher Ground Productions.

She is also proud to be involved in the effort to get Lacterius peckii designated the New York State mushroom.