Mushrooms : nos idées recettes

All recipes with mushrooms

Here you’ll find all the original recipes lovingly created by the site’s foodies, with mushrooms taking center stage.

Mushrooms hold a unique place in the kitchen: light, fragrant, and capable of transforming a dish simply by their presence, they offer a fascinating range of flavors.

Their diversity is immense, ranging from local varieties picked in the forest or found at markets to Asian mushrooms with deep, umami-rich flavors that enrich many dishes from around the world.

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🍄‍🟫 The different categories: from local varieties to Asian flavors

Local mushrooms include the classic species found in our regions:

Button mushrooms: mild, versatile, perfect raw or cooked.
Chanterelles, porcini, oyster mushrooms, morels: wilder or rustic, each brings a distinct character, ranging from woody to fruity.
European shiitakes: now grown locally, they bridge the two worlds.

Asian mushrooms offer a very different flavor profile, often more pronounced and rich in umami:

Shiitake: intense aroma, ideal sautéed or in broth.
Enoki: thin, crunchy, perfect raw in salads or briefly sautéed.
Black mushrooms, wood ear mushrooms, nameko, maitake: often used rehydrated, they add texture and depth.

❄️ Storage methods: keeping them fresh

Since mushrooms are very delicate, storing them requires a little care.

In the refrigerator: in a paper bag to prevent moisture, for 3 to 5 days.
Dried (morels, porcini, black mushrooms): the perfect long-term solution; simply rehydrating them restores their texture and aroma.
Frozen: ideal for pre-cooked mushrooms (porcini, chanterelles, oyster mushrooms); this preserves their flavor.
In jars (sterilized or preserved in oil): convenient for quick meals.

🍽️ Raw or cooked: typical and varied preparations

Raw mushrooms add freshness, crunch, and delicacy:

Carpaccio of button mushrooms with lemon and Parmesan
Japanese-style salads with enoki mushrooms
Vegetable dishes where they add a light, woody touch

When cooked, they release their full aromatic potential:

Sautéed in butter or garlic, an essential staple
Porcini risotto, pasta with shiitake mushrooms, Asian stir-fries
Sauces (morel cream, veloutés, fragrant reductions)
Broths and ramen, where Asian mushrooms release their umami

Want to learn more? Read our article #.

Harvest Period

C'est la pleine saison pour ce produit, profitez-en !

Japan

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My Easy Homemade Ramen

Here’s my delicious recipe for homemade Japanese ramen. With this recipe, you’ll see that it’s not that hard to make this ramen noodle soup on your own. By making your own ramen, you can choose ...

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Cream of Mushroom Soup with Crispy Bacon

This year, we made this creamy mushroom soup with crispy bacon as a starter for our Christmas dinner, and it was a huge hit! So I’m sharing the recipe for this delicious soup with you—it’s a surefire ...

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Homemade Vegetable Pâté

Here’s a recipe for a homemade vegetable pâté that makes a delicious spread (or dip) for a cocktail party. It’s also gluten-free and lactose-free, so it’s sure to be a hit with all your guests, ...

Burgundy

Detox

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Vegetarian Bourguignon

I discovered this recipe for Vegetable Bourguignon in an article in *Le Monde* dedicated to the book . Without trying to imitate beef bourguignon, this dish captures its flavors and rustic charm. But ...

Italy

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Vegan Spaghetti Bolognese (with ragù)

I discovered this recipe for vegan spaghetti Bolognese (or "al ragù," as Italians call it) on Maya’s popular Instagram account, Fit Green Mind, which features many vegan recipes.The sauce ...

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Cream of parsnip, mushroom, and hazelnut soup

I discovered this recipe for parsnip soup with mushrooms and hazelnuts in the book . This little book offers simple and clever recipes to help you get started with vegan cooking without sacrificing ...

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Country-Style Pumpkin and Spinach Tart

I created this recipe for a rustic pumpkin and spinach tart for a potluck dinner with friends, and since it was a hit with everyone, I decided to post it on my favorite cooking website :) This tart ...

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Croquettes with spring onions, shiitake mushrooms, and tofu

With the arrival of spring, I felt like making this recipe for croquettes with spring onions, shiitake mushrooms, and tofu. I drew inspiration for this from the book . It’s part of an excellent ...

Italy

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Leek, Mushroom, and Ricotta Risotto

Here is my recipe for leek and mushroom risotto with ricotta. Risotto is a dish originating in Northern Italy, which involves slowly cooking rice in a broth made with various spices and vegetables ...

Japan

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Sautéed Shiitake Mushrooms

Today I’d like to share my recipe for pan-fried shiitake mushrooms—delicious and quick to make. is an Asian mushroom known for its woody, umami flavor, as well as its many nutritional and medicinal ...