Recipe & kitchen
Pfifferling-Birnen Chutney
Vier Wochen finnische Natur pur! Einen ganzen Monat haben wir in unserer Seehütte südlich von Savonlinna – direkt in der Region des Saimaa-Sees – verbracht. Die Wälder h…
Recipes
Mushroom recipes: cooking porcini, chanterelles & co.
Welcome to my personal mushroom recipe collection! Here I share my absolute favorite recipes, from traditional classics to my own creative creations for modern gourmet cuisine. While porcini, truffles, and parasol mushrooms are my culinary favorites and often take center stage, this collection is constantly growing to celebrate the diversity of the mushroom world. Each dish has been developed with passion and care to offer you a unique taste experience.
An important principle of my mushroom cuisine is diversity. Most of the recipes presented here are flexible and can also be prepared with other mushroom types. However, please always note the basic rule: for safe consumption, most mushrooms must be thoroughly heated. Enjoy the preparation and let the aromas seduce you.
Best rated
Avocado and Porcini Tartare with Veal Fillet
A light and elegant dish that combines the creamy texture of avocado with the nutty flavor of porcini mushrooms. Served with tender, pan-seared veal fillet, this dish is a sophisticated starter or a light main course.
45 min
Other Chanterelle Pear Chutney with Ginger and Chili
Chanterelle (Cantharellus cibarius)
8 h 30 min
Main course Porcini Mushroom Osso Buco with Artichokes
Porcini (Boletus edulis)
2 h
Main course Smoked Pork Goulash with Saffron Milk Caps and Stuffed Savory Cabbage "Pied de Mouton"
Saffron Milk Cap, Hedgehog Mushroom (Pied de Mouton)
2 h 10 min
Main course Duroc Pork Ragout with Porcini Mushrooms and Pretzel Dumplings
Porcini Mushrooms (Boletus edulis)
15 min
Starter Porcini Salad with Raw Marinated Mushrooms and Poached Egg
Porcini (Boletus edulis), young
1 h
Main course Porcini Burger with Crema di Carciofi and Gruyère Cheese
Porcini
1 h 50 min
Main course Chanterelle Gratin with Beef Fillet and Grilled Sour Honey Shallots
Chanterelle
2 h 30 min
Main course Veal Goulash with Fresh Porcini Mushrooms
Porcini (Boletus edulis)
50 min
Main course Chanterelle Burger with Thyme-Lemon Cream
Chanterelle (Cantharellus cibarius)
20 min
Starter Porcini Mushroom Carpaccio
Porcini Mushroom (Boletus edulis)
20 min
Main course Breaded Porcini Mushrooms
Porcini Mushroom (Boletus edulis)
20 min
Main course Fried Shaggy Inkcaps
Shaggy Ink Cap (Coprinus comatus)
45 min
Main course Fillet on a Porcini Mushroom Mirror
Porcini Mushroom (Boletus edulis)
1 h
Main course Cotoletta Milanese with Porcini Mushrooms
Porcini Mushroom (Boletus edulis)
1 h 20 min
Main course Veal Cutlet with Pretzel Dumplings and Porcini Sauce
Porcini Mushroom (Boletus edulis)
1 h 20 min
Main course Porcini Burger
Porcini Mushroom (Boletus edulis)
30 min
Starter Burrata with Porcini and Pears
Porcini Mushroom (Boletus edulis)
35 min
Main course Stuffed Parasol Mushrooms
Parasol Mushroom (Macrolepiota procera)
1 h 5 min
Main course Alpen Edelweiss Truffle Burger
Truffle
1 h 15 min
Main course Porcini Tartelettes with a rolled calf roast and Fennel
Porcini
35 min
Starter Porcini Butter from Fresh Raw Porcini Mushrooms and Nasturtium
Porcini
55 min
Main course Porcini Mushroom Risotto
Porcini mushroom
35 min
Main course Breaded Parasol Mushrooms
Parasol mushroom
30 min
Main course Spaghetti with Porcini Mushrooms
Porcini Mushroom (Boletus edulis)
20 min
Starter Aromatic Sautéed Chanterelles with Garlic and Parsley
Chanterelle (Golden Chanterelle)Recipes from the community
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Recipe & kitchen
👑 Von der Pilzernte zur königlichen Winterküche: Umami-Tiefgang im Steinpilz-Ossobuco mit Artischocken
🌟 Herzlich willkommen in der Schatzkammer des Winters! Liebe Waldfreunde, passionierte Sammler und alle Genussmenschen, die das Ursprüngliche lieben, Die letzten goldene…
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Recipe & kitchen
Schluss mit der Pilzpfanne: Darum verdient der Reizker mehr als nur Butter und Zwiebeln!
Der goldene Oktober hat kulinarisch einiges zu bieten. Die Steinpilzsaison und die glamouröse Zeit der Parasole mögen in den alpinen Höhen fast vorüber sein, aber das is…
Share your mushroom recipe?
Got a favourite recipe with mushrooms you picked yourself? Write it up in your blog – with photos, ingredients and tips. Other pickers can read, rate and cook it.
Cooking mushrooms
Cleaning, cooking and preserving mushrooms
Cleaning: clean wild mushrooms dry with a knife and brush – they soak up water like a sponge. Only rinse very dirty ones briefly and drain well. Cut away old, soft or maggoty parts generously.
Cooking: always cook wild mushrooms thoroughly for at least 15–20 minutes – many are not tolerated raw. Use a hot pan with little fat and do not pile them up. Salt at the end.
Preserving: prepare fresh mushrooms within 24 hours. Freeze them sautéed or dry them in thin slices – dried porcini make a wonderful seasoning.
Frequently asked questions
Should you wash mushrooms?
Preferably not – cleaning dry is usually enough.
How long should mushrooms be cooked?
At least 15 to 20 minutes; many wild species are not tolerated raw.
Can mushrooms be frozen?
Yes, ideally cleaned and briefly sautéed.