Wild Mushrooms: Venture into the wild and embrace the earthy flavors of various mushroom varieties. Discover recipes that feature these natural treasures in hearty soups, risottos, and more.
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.
Cleaning Slimy Spike Cap, Gomphidius glutinosus, mushrooms? Not an easy task ;). Follow these instructions to properly clean Gomphidius glutinosus while still in the forest.
All you need for this Sautéed Slimy Spike Cap Mushrooms Recipe are Gumphidius Glutinosus mushrooms, butter and salt :). I like to serve them on toast. Remember this as an extra ingredient if you want to follow the recipe 1-1.
You can use any mushrooms with this potato mushroom gratin recipe. I’ve tried it with lots of different mushrooms and they all taste great.
Something that is often overlooked in the mushroom world is the amazing parasol mushroom stem. You know, the long, tall parts that too many people toss aside because they think they’re not fit to eat. Well, that’s exactly what I want to talk about, it is a common misconception.
Recipes using chanterelle mushrooms: Wild mushroom strata is a simple chanterelle side dish and perfect if you have a lot of bread left over.
