Sauteed wild mushrooms with chanterelles, porcini and hedgehog mushrooms is a simple yet delicious dish. The mushrooms are first sautéed in butter and served on toast, it’s perfect for a delicious breakfast meal for one.
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Wild mushrooms are a wonderful ingredient that can add flavour, texture and nutrition to any dish. But not all mushrooms are the same. Some are more delicious, more desirable and more expensive than others. In this blog post, I will introduce you to three of the most exquisite mushrooms you can find: boletus edulis, chanterelles and hedgehogs.
What are porcini, chanterelles and hedgehogs?
Boletus edulis
Boletus edulis, also known as the porcini mushroom, is a large mushroom with a brown cap and a thick stem. It has pores instead of gills on the underside of the cap, which are white when young and turn yellowish-green with age.
It grows in deciduous and coniferous forests, forming symbiotic relationships with trees.
Chanterelles
Chanterelles are the common name for several species of mushrooms in the genus Cantharellus. They are orange in colour and have a funnel-shaped cap with forked folds on the underside.
Chanterelle mushrooms sauteed in butter are just something you have tot try!
They have a sweet smell, like apricots, and a gentle flavour. They develop on the woodland ground, typically beneath broadleaved or evergreen trees.
Hedgehog mushroom
Hedgehog mushroom, Hydnum repandum, is the common name for several species of mushrooms in the genus Hydnum. People also know them as sweet-tooth mushrooms or wood hedgehogs. They have a convex or flat cap, usually dull orange or pale yellow.
Their main characteristic is that they possess supple spines or teeth beneath the cap, rather than gills or pores. They taste nutty and have a juicy texture. They grow on the ground near trees, mainly conifers.
Recipe: Sauteed Wild Mushrooms
Breakfast with 3 Wild Mushroom Types: Sauteed Wild Mushrooms
Difficulty: Easy1
servings10
minutes10
minutes20
minutesSauteed wild mushrooms with chanterelles, porcini and hedgehog mushrooms is a simple yet delicious dish. The mushrooms are first sautéed in butter and served on toast, it’s perfect for a delicious breakfast meal for one.
Ingredients
A handful of chanterelle mushrooms
A handful of porcini mushrooms
A handful of hedgehog mushrooms
2 tablespoons of unsalted butter
Salt, to taste
2 slices of rustic bread
Directions
- Begin by gently brushing off any dirt or debris from the wild mushrooms using a soft brush or a damp paper towel.
Read more here: How to Clean Chanterelle Mushrooms? - Slice the chanterelle mushrooms into bite-sized pieces.
- Cut the porcini and hedgehog mushrooms into thin slices.
- Place a skillet over medium heat and add 1 tablespoon of butter. Allow it to melt and start sizzling.
- Add the sliced mushrooms to the skillet. Spread them out in an even layer.
- Sauté the mushrooms for 5-7 minutes, or until they turn golden brown and release their moisture. Stir occasionally.
- While the mushrooms are cooking, toast the bread slices until they are golden and crisp.
- Once the mushrooms are nicely sautéed, add the remaining 1 tablespoon of butter to the skillet. Stir the mushrooms until the butter melts and coats them, giving the mushrooms a glossy finish.
- Place the toasted bread slices on a plate.
- Spoon the sautéed wild mushrooms over the toasted bread.
- Season the sautéed mushrooms with a pinch of salt to enhance their flavor. Adjust the amount of salt to your taste.
- You can optionally garnish the dish with a sprig of fresh herbs like thyme or parsley for a burst of color and added aroma.
- Serve the sautéed wild mushrooms immediately while they are still warm. The combination of earthy, savory flavors and the crispy texture of the bread is a delight for your taste buds.
- This sautéed wild mushroom dish is a wonderful way to savour the unique flavours of chanterelles, porcini and hedgehogs. It makes for a perfect, elegant meal for one, whether as a breakfast or a decadent appetizer for dinner.
Recipe Video
Notes
- You can enjoy this dish as a side or as a main course with some bread or rice. You can also add some cream or cheese for extra richness or some lemon juice for extra freshness.
Tipp: Sautéed wild mushrooms are a simple and delicious dish. But if you want to spice it up, serve it on gluten-free toasted pumpkin bread. You can make it with fresh or canned pumpkin puree. You can find the recipe on the blog “Ai Made It For You”: Pumpkin Bread
If you want to make a delicious mushroom side dish, you need to choose the best mushrooms for sauteing. Not all mushrooms are suitable for this cooking method, as some may become soggy, rubbery, or lose their flavor.
Best mushrooms for sauteing
The best mushrooms for sauteing are those that have a firm texture, a rich taste, and a low water content. Some examples are chanterelles, porcini, shiitake, oyster, and cremini mushrooms. These varieties will retain their shape and absorb the butter and herbs that you use to saute them. They will also add a wonderful aroma and flavor to your dish. You can use them alone or mix them together for a more complex taste.
How to Cook Boletus Edulis, Chanterelles, and Hedgehogs
You can cook Boletus edulis, Cantharellus and Hydnum repandum, very versatile mushrooms, in many different ways. Here are some recipes you can find on my blog that feature each mushroom as the main ingredient of the dish:
Great online resources:
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
