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.
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.