Seasonal mushroom recipes: How to cook different kinds of mushrooms

Autumn is synonymous with mushrooms, one of the season’s most versatile and delicious foods. With their robust taste and meaty texture, these fabulous fungi are perfect in vegetarian dishes, but their earthy nuances also make them a great addition to hearty recipes with venison, rabbit and other game.

Whether freshly foraged or shop-bought, mushrooms tend to spoil quickly, so it’s best to use them within a few days.

Bear in mind that mushrooms are porous and will absorb water like a sponge. Rinsing mushrooms will only make them soggy, compromise their taste and potentially ruin your dish.

Instead, use a damp kitchen towel to gently remove any dirt or opt for a soft brush if they’re particularly grimy.

Mushrooms are not only delicious but also very healthy. They’re chock-full of fibre, B vitamins and minerals such as zinc, magnesium and selenium.

Here are five of the most readily available mushroom varieties and how to let their autumnal flavours shine in your recipes.

Shiitake mushrooms go well with miso soup and noodles

Shiitakes are one of the most popular mushrooms in Asian cuisine. Their brown caps have a buttery taste with rich, smoky notes and a touch of umami complexity.

Shiitakes are practically made for healthy stir-fries with garlic, ginger, red chili, sesame oil and green vegetables (try snow peas, Chinese cabbage, peppers or broccoli).

They’re also excellent in a wholesome miso soup with tofu and wakame, or in a quick noodle soup with prawns, lime and bok choy.

For a real treat, make a batch of dumplings with a mixture of finely chopped shiitakes and ground pork, then serve with a tangy sweet chili sauce.

Although the thin stems should be trimmed (they are much too fibrous to eat), they can be used to add flavour to stocks.

Serve oyster mushrooms with a dish of creamy tagliatelle

Greyish-white to light-beige in colour with broad caps that have slightly curled edges, these delicate mushrooms are somewhat reminiscent of an oyster (hence the name).

Though their surface is smooth, they have decurrent gills (meaning they run down the stem). Oyster mushrooms have a mild taste with hints of licorice and a subtle, briny aroma that’s akin to fresh seafood.

Sauté shredded oyster mushrooms in butter or olive oil with finely chopped garlic. Once golden, finish with a scattering of freshly cracked pepper, sea salt flakes and chopped chives or parsley.

Delicious over tagliatelle with cream, lemon and grated Parmesan, but also heavenly piled on toast and topped with a fried or poached egg.

Stuffed portobello mushrooms make a delicious meat alternative for vegetarians

If you’re looking for fleshy, juicy and intensely aromatic mushrooms that are ideal as a meat replacement, look no further than the saucer-shaped portobello!

Measuring approximately ten centimetres in diameter, these mushrooms brilliantly lend themselves to all kinds of preparations.

Stuff them with breadcrumbs, pine nuts, finely chopped herbs and plenty of Gruyère, then bake until bubbling and serve with a green salad. Marinate them in a mix of balsamic, mustard and soy sauce, top with sliced Provolone or Gorgonzola, grill and serve on a ciabatta bun with caramelised onions.

Looking for a vegan alternative to steak and chips? Replace the beef with marinated and roasted portobellos, then top with spicy chimichurri sauce.

For brunch, bake an egg in the caps and finish with crumbled crispy bacon, chives and a pinch of dried chili flakes.

A bowl of creamy risotto is incomplete without some foraged chanterelles

It isn’t only their zesty, peppery flavour that makes them so irresistible, but also their vibrant amber hue, velvety texture and fruity aromas reminiscent of ripe apricots. Chanterelles are one of the most widely used varieties of wild mushrooms—and rightly so!

Sauté them in garlic and shallots, then stir them though a risotto with cream, bacon and parsley, or through roasted potatoes with sage and thyme (a great side dish to white fish).

Bear in mind that chanterelles, delicious as they are, can be a chore to clean. Their gill-like ridges can be quite gritty and will require a gentle brushing. You’ll also need to trim off their woody ends.

Chanterelles should be used on the day of purchase as they are especially fragile and prone to spoilage.

Serve porcini mushrooms in an omelette aux cèpes for a traditional French dish

Also known as cèpes in French, porcinis are a variety of wild mushrooms that are especially loved by gastronomes. Light-brown in colour with thick caps and pudgy stems, they have a creamy white flesh and nutty, woodsy flavours.

Sauté porcini mushrooms in butter and garlic and serve with duck breast or roasted partridge with a red wine sauce.

You can also sauté them with chicken breasts, deglazing the pan with white wine and finishing the dish with a handful of rocket lettuce and shavings of Parmesan.

A classic preparation is the French omelette aux cèpes paired with potatoes roasted in goose fat.

Porcini mushrooms are also sold dried. You’ll need to soak them in hot water for 15-20 minutes… and whatever you do, do not throw away the soaking liquid. It’s full of rich, earthy flavour!

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Read more: How to go foraging

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