7 recipes with seasonal mushrooms

As summer draws to a close, autumn is getting ready to put on its most beautiful layer of red and orange leaves. While you wait for this delicious spectacle, you can open your eyes in the forest and in the meadows: the mushroom season has begun! If you have to follow a few essential rules to avoid poisoning (see our article on the subject), this is a good opportunity to test new recipes and highlight those sweet flavors of autumn and forest.

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Which mushrooms to pick in September?

Several mushrooms can be picked from September, depending on the region and the climate at that time:

  • Boletus
  • boletus
  • Coulemelle
  • Chanterelle
  • Delicious milk cap
  • The foot of a sheep
  • Cornucopia of oyster mushrooms
  • The wholesale

What recipes to cook with seasonal mushrooms?

Pan-fried, breaded, in cream: boletus flavoring

You simply can fry your mushrooms (or any mushroom!) with some garlic and parsley. Add to an omelette or as a side dish to a salad, they will have their little effect.

But for a gourmet and original aperitif you can bread your boletus mushrooms. For this you need breadcrumbs, eggs, crushed garlic, parsley, salt and olive oil. Prepare your mushrooms and cut them into large slices. Beat the eggs in a bowl, add the garlic and parsley. Dip your mushrooms in this mixture, then coat them in breadcrumbs and fry them in a pan or saute pan. A recipe that can be found in full on Mercredi Rose’s blog.

For an autumn dish, you can cook porcini mushrooms in soup. For this you need butter (or margarine), a shallot, vegetable broth, cream (preferably vegetable) and pepper. Prepare the mushrooms and cut them into small pieces. Then chop the shallot. Melt the butter, then add the mushrooms and shallots. Let fry for a few minutes. Add stock and simmer for ten minutes. Add cream, pepper and mix. Serve hot or cold! A vegan recipe, adapted from Une French girl cuisine blog.

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Go towards the boletus!

Forget the traditional (but certainly delicious) pasta with porcini mushrooms! Today we suggest that you bet on originality with one gnocchi gratin with porcini mushrooms ! For this you need potatoes, flour, an egg (for the gnocchi), single cream, parmesan, salt and pepper.

Prepare the porcini mushrooms, sauté them in the pan with cream, salt and pepper. Allow to drain from the heat.

Prepare the gnocchi: remove the skin from the potatoes, cut them into large pieces and cook them for 15 minutes in boiling water. Mash the potato pieces, let cool. Beat the egg and add it to the mixture with a pinch of salt and flour. Mix to make a fine paste. Divide it into 4 sausages and cut them into small pieces. Press the thumb on each stretch. Cook the gnocchi in boiling water. Take them out when they surface.

Prepare the gratin: pour the gnocchi into a dish intended for this purpose, add the cream and the porcini mushrooms. Mix gently, sprinkle with parmesan (or vegetable alternative) and bake in the oven at 180°C (preheated in advance) for 20 minutes.

The original recipe can be found on the Blog de Chataigne website.

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Coumelles stuffed like tomatoes

Tomato season is coming to an end soon, but luckily other foods will delight our taste buds this fall. This is the case with coumelles, which can also be eaten stuffed in the oven. Let your imagination run free for the filling: You can bet on a grated onion, carrot and nettle and the chopped coumelle stalks. Simmer in a pot with tomato coulis for about fifteen minutes.

In a bowl, mix breadcrumbs with an egg, parsley, pepper and a pinch of salt. Garnish the hats with coumelles, sprinkle with parmesan (or vegetable alternative) and bake in the oven and remove when everything is well browned.

A recipe freely inspired (and adapted to the vegetarian diet) from kitchen sauvage.

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Chanterelle mushrooms in cake

Here chanterelles can again be prepared perfectly fried in the pan, but for a change, why not taste a cake? Provide yourself, in addition to your fresh mushrooms, with flour, baking powder, 3 eggs, olive oil, milk (or vegetable alternative for example soy), a shallot, asparagus (in a jar this season) and cheese (optional) .

Prepare your chanterelles, brown them with oil, chopped shallots. Pepper, salt. Then beat the eggs, add flour, baking powder, warmed milk and olive oil. Add your filling and pour it all into a greased (or margarine) cake tin. Place in the oven for 30 to 45 minutes at 180°C.

A delicious recipe to be found on the blog My recipe drawer.

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Delicious delicious milk cap soup

We return to the soup side with the delicious milk cap (not to be confused with other milk caps that can upset your intestines!) and various ingredients to be modified according to your preferences: onion, garlic cloves, potatoes, vegetables, olive oil, salt, pepper, cheese (or vegetable alternative).

Prepare your mushrooms, chop them. Brown them in a pan with oil, garlic and an onion cut into small cubes. Cut the potatoes into small pieces, pour them into your pot, mix gently. Salt pepper. Cook for 45 to 50 minutes on low heat. Blend lightly or serve as is, sprinkled with grated cheese. Find this recipe in its entirety at Un Blog Une Fille.

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