Here are 12 comforting recipes with mushrooms

Autumn has arrived and with it the different varieties of mushrooms on the stalls. From boletus to porcini mushrooms, there is something for everyone! And in addition to being delicious, they are rich in benefits. Don’t wait any longer to try our 12 light mushroom recipes.

Mushrooms are essential this season. And with just twenty calories per 100 g, they can be enjoyed without counting. Especially since they are a good source of B vitamins (B3, B6, B9) and it is one of the rare “vegetables” to contain vitamin D. As autumn enters, we can also count on their copper content to boost our immune defenses.

On the same subject

What are the health benefits of mushrooms?

When is mushroom season?

  • Boletus: They are available from June to November. High season from August to November.
  • Porcini mushrooms: They are available from May to November. High season from August to November.
  • Chanterelles: They are available from May to October. High season in summer.
  • Morels: They are available from March to June. High season: April and May.

Cultivated in cellars, mushrooms (buttons, oyster mushrooms, shiitake, etc.) can be found on the shelves all year round. And we can now grow them at home, thanks to homemade “mushroom” kits.

>> And when it’s no longer the season? Out of season, varieties such as morels or chanterelles can be purchased frozen or dried. The mushrooms are then cooked still frozen in the pan or boiled for 1 minute before being integrated – well drained – into other preparations (quiches, etc.). Those purchased dried must be rehydrated for an hour in lukewarm water, which will be filtered and kept to flavor the preparations.

Mushrooms: how to prepare them properly?

Before cooking them, we cut off the earthy part and rinse them very quickly under a small stream of cold water to rid them of any small grains of sand. On the other hand, we avoid at all costs soaking them so as not to alter the taste. They are then dried using a cloth or absorbent paper.

You should never peel them, it’s useless. Aesthetically speaking, they will just be whiter. In this case, we use a small sharp knife and remove the skin from the edge towards the top of the hat. If you plan to eat them raw, you can lemon them to prevent them from oxidizing and turning black.

© Shutterstock

2/12 –

Caesar salad with mushrooms
Strip the leaves from 1/2 a small green cabbage and blanch it for 5 minutes in boiling salted water. Refresh under running water, drain and roughly chop the leaves. Clean 400 g of mushrooms Cremini (or porcini mushrooms), separate the stem of the cap from the larger ones, cut the heads into 2 or 4, depending on their size. Brown 125 g of natural bacon strips in a frying pan, without adding any fat. Set aside on paper towels. Pour the oil into the frying pan and brown the mushrooms and their feet, until they are golden. Add salt and pepper at the end of cooking. Leave to cool then combine all the cooked ingredients in a salad bowl. Prepare a vinaigrette, lightly roast dry crushed walnut kernels in a hot pan. Using a vegetable peeler, form generous shavings of parmesan and add them to the mixture. Mix, divide between 4 plates.

© Shutterstock

3/12 –

Black mushroom puree
Peel and cut 500 g of mashed potatoes into cubes, slice 1 large onion. Brown everything in a casserole dish in 1 tbsp. tablespoon of sesame oil. Cover with salted water and cook for 15 minutes. During this time, rehydrate around ten mushrooms dehydrated blacks in a large volume of hot water. Cut them with scissors. Brown them in the sesame oil, stirring, for about 5 minutes. Drain the potatoes and onions, roughly mash them with 15 cl of semi-skimmed milk. Add the mushrooms (reserve a few pieces for decoration). Salt, pepper. This puree goes very well with chicken strips or cubes of tofu browned in a pan.

© Shutterstock

4/12 –

Brown rice with lentils and mushrooms
Cook 300 g of whole grain rice and 100 g of green lentils separately. Clean 250 g of mushrooms Paris blondies and slice them. In a pan, pour the oil and 1 chopped shallot and sauté the mushrooms. Add 25 ml of soy cream, season and mix to obtain a homogeneous sauce. Peel and dice 250 g of parsnips and brown in a frying pan with olive oil. Add 250 g of shiitake and season. Mix the rice and lentils. Dress with the sautéed vegetables and serve with the sauce. mushrooms hot and a few sprigs of parsley.

© Shutterstock

5/12 –

Veggie lasagna with mushrooms
Finely chop the greens of 3 chard stalks and slice the whites. Chop 3 shallots, brown them in a pan in a drizzle of olive oil. Add 250 g of mushrooms sliced ​​and 1 peeled carrot, cut into mini-dices. Brown everything. Add 400 g of tomato coulis, 2 pressed garlic cloves, 1 pinch of oregano, salt and pepper. Heat for 10 mins. Dissolve 40 g of cornstarch in 20 cl of soy cream. Pour into a saucepan, add 30 cl of vegetable milk, salt and heat, stirring, until thickened. Spread a thin layer of béchamel in a gratin dish, cover with a layer of lasagna sheets, cover with vegetables, then with lasagna sheets, béchamel, then again with vegetables, and so on until all the ingredients are used up. ingredients. Finish with a layer of béchamel sprinkled with ground almonds. Bake for 35 minutes at 180°C (th. 6).

© Shutterstock

6/12 –

Porcini mushroom risotto
Chop 2 shallots and sweat them in a casserole dish with 2 tbsp. tablespoon of olive oil. Add 350 g of arborio rice, mix then deglaze with 5 cl of dry white wine. When it is absorbed, continue cooking the risotto by pouring in 1.2 liters of chicken or vegetable stock ladle by ladle, until the rice is cooked (this will take 15 to 20 minutes). Clean 400 g of young porcini mushrooms with a damp cloth, remove the earthy parts then slice the mushrooms. Heat 1 tbsp. tablespoons of olive oil and 10 g of butter in a frying pan and brown the porcini mushrooms 8 to 10 minutes. Remove the creamy risotto from the heat, add 50 g of grated parmesan and half of the porcini mushrooms. Divide between 4 warm plates, add the porcini mushrooms remaining, a few rocket leaves, pepper and serve immediately.

© Shutterstock

7/12 –

Wild mushroom soup
Clean 600 g of mushrooms wood (death trumpet, oyster mushroom, chanterelle, etc.), cut the base of their base, if it is earthy. Chop 3 shallots, brown them in the butter and oil previously heated in a casserole dish. Add the mushrooms and sweat them for 10 minutes over medium-low heat. Reserve around twenty mushrooms cooked. Add 1 liter of chicken (or vegetable) stock and simmer for around 20 minutes. Filter (reserve the cooking liquid), mix the mushrooms with 20 cl of soy cream then add the broth, ladle by ladle, until you obtain a velvety texture. Divide between 4 plates, sprinkle with turmeric, add the mushrooms reserved, fried onions and chopped parsley. Serve immediately.

© Shutterstock

8/12 –

Chanterelle dumplings
Chop 2 shallots, brown them with 400 g of cleaned chanterelles in the butter, over medium heat, until they no longer release water. Add salt and pepper at the end of cooking. Place 500 g of diced stale bread in a salad bowl and sprinkle with 25 cl of hot semi-skimmed milk. Mix, leave to rest for 20 minutes. Incorporate 3 eggs, chanterelles and 2 tbsp. tablespoon of chopped parsley. Salt, pepper, add 1 pinch of grated nutmeg and mix well. Add a little breadcrumbs if the mixture is too soft. Form balls the size of a clementine using damp hands. Bring a large quantity of salted water to the boil, and gently immerse the meatballs in it. Cook for 15 to 20 minutes at a simmer, then drain. The pellets should rise to the surface.

© Shutterstock

9/12 –

Warm salad with chanterelles
Degerm 1 clove of garlic, press it and mix it with 50 g of washed and drained rocket, 3 tbsp. tablespoon of olive oil, salt and pepper. Mix then add a little water to obtain a pesto. Clean 300 g of chanterelles, brown them in the butter for 10 minutes over medium heat. Add salt and pepper at the end of cooking, when all the water has evaporated. Reserve the mushrooms, brown 125 g of plain bacon strips in their place, without adding any fat. Wash 2 medium-sized zucchini and remove their ends. Slice them thinly lengthwise with a mandolin. Brush the slices with olive oil, salt them then brown them on the grill, 2 minutes per side. Spread the zucchini, chanterelles and the bacon on 4 plates. Add the arugula and fresh goat’s cheese in pieces. Season with pepper, top with pesto, sprinkle with chopped parsley and serve.

© Shutterstock

10/12 –

Omelette with mushrooms and kale
Clean 100 g of mushrooms Paris blondes, remove their feet and cut the heads into strips. Wash the kale, remove the central ribs. Chop 1 spring onion and fry it for 5 minutes in the pan with the mushrooms minced. Add 4 unseasoned kale leaves and continue cooking for 5 minutes. Salt, pepper and set aside out of the pan. Beat 3 eggs in a salad bowl. Add a drizzle of oil to the pan, pour in the beaten eggs then immediately spread half the pan of mushrooms Above. Cook for a few minutes over medium heat, until the center of the omelette is set.

© Shutterstock

11/12 –

Mushroom carpaccio
Chop 1 shallot. Pluck 1 bunch of flat-leaf parsley. Bring water to the boil and blanch the shallot and parsley for a few seconds. Immediately filter through a strainer and refresh under running water. Let drain then mix with the juice of a lemon and 2 tbsp. tablespoon of olive oil, salt and pepper. Add a little water if necessary then set aside to cool. Brown 30 g of pine nuts in a hot pan, without adding any fat. Clean 250 g of mushrooms then slice them with a mandolin. Divide them among 4 plates, sprinkle them with parsley sauce, sprinkle with pine nuts, pepper and serve immediately (the mushrooms oxidize on contact with air).

© Shutterstock

12/12 –

Guinea fowl with chanterelles
Peel 3 small sweet potatoes, cut them into cubes and brown them for about 6 minutes in a drizzle of olive oil. Reserve. Add a little oil and brown 4 guinea fowl breasts (without the skin) cut into bite-sized pieces. Add 400 g of small chanterelles cleaned and sauté for another 3 min. Pour 20 cl of chicken stock, 1 tbsp. to s. of tamari sauce, then let simmer for 10 min. Add the sweet potatoes then reheat for 2 minutes. Sprinkle with parsley leaves and serve.


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

Related Articles

Back to top button