Bill Jones is a font of knowledge when it comes to mushrooms whether it's finding them or cooking them.
Here's one of Bill's recipes from the book.
Wild Mushroom Salad with Cauliflower, Dill, and Rosehip Vinaigrette
Rosehip butter is packed full of nutrients and vitamin C. You may have to search a little to find it in health food stores or in specialty food shops catering to Germanic and Nordic clients. Alternately, you can find rosehip syrup in some stores and it makes an acceptable substitute for the butter. You can also use apple butter or even orange marmalade as a nice substitute. We make our own rosehip butter on Deerholme Farm every late fall, just after the frost has touched the rosehips.
1 cauliflower head, cut into chunks
3 Tbsp (45 mL) apple cider vinegar, divided
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) butter
4 cups (1 L) chopped mushrooms (chanterelle, button, pine, etc.)
2 Tbsp (30 mL) chopped fresh dill
1 Tbsp (15 mL) rosehip butter (or rosehip syrup or apple butter)
1 Tbsp (15 mL) mustard (yellow or grainy)
2 Tbsp (30 mL) grapeseed oil
Heat a large pot of boiling salted water. Cook the cauliflower until tender and then drain. Return the cauliflower to the pot and while it is still hot, add 2 tablespoons (30 mL) of the cider vinegar and the honey. Toss to mix. In a skillet over medium-high heat, add the butter. When it is sizzling, add the mushrooms and sauté until they begin to brown. Add the mushrooms to the cauliflower and toss to coat. Season well with dill, salt, and pepper.
In a small bowl, combine the rosehip butter, remaining 1 tablespoon (15 mL) of cider vinegar, and mustard. Whisk until smooth, then add the oil in a slow stream while whisking until thick. To serve, arrange the salad on a platter and drizzle with the vinaigrette. Serve at room temperature or chilled.