Zachary Mazi are creating Mycophagy: The Art and Science of Cooking (and eating) Mushrooms
0
patrons
Hi Guys!

My name is Zachary. I am a chef, and though I have been wearing a chef coat for about 13 years now (whoa!), I have been working in the service industry since 1992, when I started washing dishes for my high school during my freshman year; even before going to school and taking this on as my career, I have been the so-called "Kitchen Mama" for my groups of friends since I have been an independent human, I have always been the one in the kitchen making sure everyone else is eating well! So what can I say... I cook for a living, and when I have some time off, I cook...

...unless it is mushroom season, and then you will find me in the woods looking for the delicious bounty that comes with the rain! Growing up in Oregon, and doing time in Santa Cruz, CA (where THE tome of mushrooms identification "Mushrooms Demystified" by David Arora was written) has given me so many chances to explore, to find, collect, cook and utilize mushrooms. To say these little creatures have captured my heart and my imagination is a significant understatement!

But I have run into a problem, and I am sure you have, too: What in the world to I make with my mushrooms? How do I know what to pair with these blewits I just purchased?  I swear, I can't find the answers that I am looking for regarding how to properly treat specific mushrooms in the kitchen.  Why not? This information is readily available for coffee, chocolate, cheese, herbs, weed, wine, beer, and any number of other foods. Luckily, each of these categories provides a roadmap for the information that has yet to be collected on mushrooms, but no one has done it yet... what is a home cook and chef to do?

Well, I am naturally inquisitive. I have questions. I want to know the how-to's and don't do's of cooking mushrooms, from start to finish. And so I have looked through every mushroom cookbook I can find, through every cookbook I can find, through all of the modern science cookbooks both for professionals and for home cooks... and there is a ton of information missing.  Not calling any books out by name here, but in our world of modern cuisines and home-science-cooks, why is there such a void when it comes to an entire biological kingdom that so many people eat and love? Despite numerous scientific papers written about the specific volatile compounds, and the differences in these odors when fresh dried and cured, nothing of this information has made it into anything published and widely accessible. 

Well, if you want something done right (or done at all!) you have to do it yourself.  I realized that I am in a unique position to organize and write the book we have been looking for, and the project map is now pretty well underway! I have given talks on the need for this literally and culinary piece of work, and I believe now that it is my legacy project: the piece of work and science and art that I will leave in my wake that, with all goals accomplished, will resonate long into the future and inspire others to see mushrooms for what they are: a completely separate kingdom of potential food, uniquely different from both plants and from proteins as the latter two are from each other, not to mention a huge library of unique flavor compounds, as well as other chemicals that affect our experience of both cooking and eating.

I'm not going to kid myself or you. This is a huge project. The team and I will be going through a number of definitive stages to get to the final result of the published book, with recipes, science, essays, tips, tricks, and wisdom rolled into one, and since we are nearly in 2020, videos, tutorials, how-to's, foraging tips and online-y stuff to go with it!

-----------------------

Step 1) Scour all the existing research to understand what is currently known and written about both in public and scientific literature, and compile that information, mushroom by edible mushroom; This includes understanding not just the volatile suites of chemicals that make up each individual mushroom, but also physical properties they contain, such as mucilaginous qualities that act as thickeners, etc. This work includes hiring biochemistry masters partners who can translate some of this work, food science professionals, as well as poring over all the existing cookbooks that exists to extract the mushroom specific information that is available (and the new cookbooks as they become available).  This alone is a monumental task, and thank the Mushroom Gods, is already well underway.

Step 2) Develop our Kitchen/Lab work series, where we answer the questions that remain outstanding (or are generally unanswered after completing 90% of Step 1), as well as other questions that may arise in the process (e.g. Can fat soluble components of edible mushrooms be isolated and used separately from the water soluble components in a home kitchen?). This is the stage we expect will be the longest and most costly, requiring a number of staff and laboratory equipment, as well as scientific experts to decode what we learn and help us put it into layman's terms, as well as drawing connections to existing scientific literature of other food that already exists.

Step 3) Using the above information, formulate recipes specific for each of the mushrooms based on the pairing information as well as the proper techniques for bringing out the desired quality of each mushroom in the many states that one may encounter: dried, fresh, early season, late season, stored over time, fermented, etc.

Step 4) Assemble all of this information into a narrative structure and publish this book, with photos, essays, and contributions of many authors, as well as a trying-not-to-be-too-boring summary of all of our findings, in a manner that is fun to read, and will be a long-lasting guide to  help refine this study of Mycophagy even further into the future!

---------------------

So there you have it!  As I said, this is a huge project, and so far as I have been able to tell, very little of this information exists in the body public that is available for both professionals and for the public, SO WE NEED YOUR HELP!!  If you see the value in getting this book published, then I know you will be stoked to contribute to our cause.  EVERY LITTLE BIT HELPS!!  Take a look at what we will be offering our patrons, and JOIN THE CLUB!
Tiers
Chanterelles
$1 or more per month
Supporter of Mushroom Knowledge!
-Get PATREON exclusive updates of book progress!
Porcini
$5 or more per month
Enthusiast of Mycelial Expansion!
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

Truffles
$10 or more per month
Lorax of Mushrooms!
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

-HOW TO Cook Mushrooms: Recipes from the SPORE/LAB

Prototaxites... (google it!)
$20 or more per month
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

-HOW TO Cook Mushrooms: Recipes from the SPORE/LAB before anyone else gets them!

-Personal acknowledgement in the Book.

Symbiotic Supporter
$35 or more per month
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

-HOW TO Cook Mushrooms: Recipes from the SPORE/LAB before anyone else gets them!

-Personal acknowledgement in the Book.

-Advance Copy of the Book

-Super Special THANK YOU Basket of goodies.

Goals
0 of 500 patrons
When we hit 500 Patreon Supporters, we will double our research staff!
1 of 1
Hi Guys!

My name is Zachary. I am a chef, and though I have been wearing a chef coat for about 13 years now (whoa!), I have been working in the service industry since 1992, when I started washing dishes for my high school during my freshman year; even before going to school and taking this on as my career, I have been the so-called "Kitchen Mama" for my groups of friends since I have been an independent human, I have always been the one in the kitchen making sure everyone else is eating well! So what can I say... I cook for a living, and when I have some time off, I cook...

...unless it is mushroom season, and then you will find me in the woods looking for the delicious bounty that comes with the rain! Growing up in Oregon, and doing time in Santa Cruz, CA (where THE tome of mushrooms identification "Mushrooms Demystified" by David Arora was written) has given me so many chances to explore, to find, collect, cook and utilize mushrooms. To say these little creatures have captured my heart and my imagination is a significant understatement!

But I have run into a problem, and I am sure you have, too: What in the world to I make with my mushrooms? How do I know what to pair with these blewits I just purchased?  I swear, I can't find the answers that I am looking for regarding how to properly treat specific mushrooms in the kitchen.  Why not? This information is readily available for coffee, chocolate, cheese, herbs, weed, wine, beer, and any number of other foods. Luckily, each of these categories provides a roadmap for the information that has yet to be collected on mushrooms, but no one has done it yet... what is a home cook and chef to do?

Well, I am naturally inquisitive. I have questions. I want to know the how-to's and don't do's of cooking mushrooms, from start to finish. And so I have looked through every mushroom cookbook I can find, through every cookbook I can find, through all of the modern science cookbooks both for professionals and for home cooks... and there is a ton of information missing.  Not calling any books out by name here, but in our world of modern cuisines and home-science-cooks, why is there such a void when it comes to an entire biological kingdom that so many people eat and love? Despite numerous scientific papers written about the specific volatile compounds, and the differences in these odors when fresh dried and cured, nothing of this information has made it into anything published and widely accessible. 

Well, if you want something done right (or done at all!) you have to do it yourself.  I realized that I am in a unique position to organize and write the book we have been looking for, and the project map is now pretty well underway! I have given talks on the need for this literally and culinary piece of work, and I believe now that it is my legacy project: the piece of work and science and art that I will leave in my wake that, with all goals accomplished, will resonate long into the future and inspire others to see mushrooms for what they are: a completely separate kingdom of potential food, uniquely different from both plants and from proteins as the latter two are from each other, not to mention a huge library of unique flavor compounds, as well as other chemicals that affect our experience of both cooking and eating.

I'm not going to kid myself or you. This is a huge project. The team and I will be going through a number of definitive stages to get to the final result of the published book, with recipes, science, essays, tips, tricks, and wisdom rolled into one, and since we are nearly in 2020, videos, tutorials, how-to's, foraging tips and online-y stuff to go with it!

-----------------------

Step 1) Scour all the existing research to understand what is currently known and written about both in public and scientific literature, and compile that information, mushroom by edible mushroom; This includes understanding not just the volatile suites of chemicals that make up each individual mushroom, but also physical properties they contain, such as mucilaginous qualities that act as thickeners, etc. This work includes hiring biochemistry masters partners who can translate some of this work, food science professionals, as well as poring over all the existing cookbooks that exists to extract the mushroom specific information that is available (and the new cookbooks as they become available).  This alone is a monumental task, and thank the Mushroom Gods, is already well underway.

Step 2) Develop our Kitchen/Lab work series, where we answer the questions that remain outstanding (or are generally unanswered after completing 90% of Step 1), as well as other questions that may arise in the process (e.g. Can fat soluble components of edible mushrooms be isolated and used separately from the water soluble components in a home kitchen?). This is the stage we expect will be the longest and most costly, requiring a number of staff and laboratory equipment, as well as scientific experts to decode what we learn and help us put it into layman's terms, as well as drawing connections to existing scientific literature of other food that already exists.

Step 3) Using the above information, formulate recipes specific for each of the mushrooms based on the pairing information as well as the proper techniques for bringing out the desired quality of each mushroom in the many states that one may encounter: dried, fresh, early season, late season, stored over time, fermented, etc.

Step 4) Assemble all of this information into a narrative structure and publish this book, with photos, essays, and contributions of many authors, as well as a trying-not-to-be-too-boring summary of all of our findings, in a manner that is fun to read, and will be a long-lasting guide to  help refine this study of Mycophagy even further into the future!

---------------------

So there you have it!  As I said, this is a huge project, and so far as I have been able to tell, very little of this information exists in the body public that is available for both professionals and for the public, SO WE NEED YOUR HELP!!  If you see the value in getting this book published, then I know you will be stoked to contribute to our cause.  EVERY LITTLE BIT HELPS!!  Take a look at what we will be offering our patrons, and JOIN THE CLUB!

Recent posts by Zachary Mazi

Tiers
Chanterelles
$1 or more per month
Supporter of Mushroom Knowledge!
-Get PATREON exclusive updates of book progress!
Porcini
$5 or more per month
Enthusiast of Mycelial Expansion!
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

Truffles
$10 or more per month
Lorax of Mushrooms!
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

-HOW TO Cook Mushrooms: Recipes from the SPORE/LAB

Prototaxites... (google it!)
$20 or more per month
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

-HOW TO Cook Mushrooms: Recipes from the SPORE/LAB before anyone else gets them!

-Personal acknowledgement in the Book.

Symbiotic Supporter
$35 or more per month
-Get PATREON exclusive updates of book progress!

-Access to exclusive behind-the-scenes videos of our process

-FIRST LOOK at Essays and studies as we create them.

-HOW TO Cook Mushrooms: Recipes from the SPORE/LAB before anyone else gets them!

-Personal acknowledgement in the Book.

-Advance Copy of the Book

-Super Special THANK YOU Basket of goodies.