The tastiest mushroom recipes of autumn

The end of summer marks a transition to a new season, where nature dresses in golden colors and the air becomes crisper. The temperature slowly drops, and the bright summer evenings give way to dusk earlier and earlier. But with autumn also comes one of the forest's most beloved treasures – mushrooms. Chanterelle, mushroom, porcini, butter mushroom – the varieties are many and varied, and for many of us, there may be a secret spot in the forest where we know we can always find a basket full of these delicacies.

After a long day in the forest, with the basket full of freshly picked mushrooms, it's time to make the most of these delicacies. Freshly picked mushrooms are not only a delight for the taste buds, but they also give you the opportunity to experiment in the kitchen with new and exciting recipes. Here are some tips and ideas for making the most of the autumn harvest – whether you are an experienced mushroom picker or a beginner.

Recipes with chanterelles

Have you just gathered the forest's gold without knowing what to do with your fantastic catch? Don't worry, below we have gathered our absolute best recipes with chanterelles. Whether you are looking for recipes for chanterelle pasta, chanterelle toast, or something else delicious with the forest's mushrooms, we have the recipes for you. 

Creamy chanterelle pasta 

Is there anything tastier than a really creamy chanterelle pasta in the darkness of autumn? Here comes a recipe for a fantastically delicious pasta dish that is a hit with both young and old at the dinner table.

Recipe 4 servings:

500 g Chanterelles
400 g Any pasta
2 shallots
2 Garlic cloves
200 g Créme bonjour - chanterelle
2.5 dl Cooking cream
1 tbsp Soy sauce
1 tbsp Chanterelle broth
Butter for frying
Parsley
Salt & pepper
1 dl Parmesan

Instructions:

1. Cook any pasta al dente. 
2. Sauté the chanterelles, shallots, and garlic in butter until golden.
3. Add crème bonjour - chanterelle, cooking cream, soy sauce, and chanterelle stock. Let it simmer for a while. 
4. Season with parsley (fresh or dried), salt, and pepper. 
5. Grate the parmesan. Done!

Classic chanterelle toast with parsley

This delicious recipe has become a classic in Swedish culinary culture. 

Recipe per toast:

10 fresh yellow chanterelles
1 dl cream
0.5 shallot
1 toast
1 tbsp parsley, chopped

Instructions:

1. Clean and trim the chanterelles. Finely chop the shallots.
2. Add a knob of butter to the frying pan and let it get a little color. Add the mushrooms and season with salt and pepper.
3. Add onion and chopped parsley. Pour in the cream and let it simmer into a sauce.
4. Cut off the edges of a regular toast. Place the mushroom mixture on the bread and serve.

Recipes with mushrooms

Another forest mushroom that is at least as delicious as the golden chanterelle is the champignon. While it may be a bit cheaper, it is just as flavorful and tasty. Scroll down to read our best recipes.

Risotto with forest mushrooms

This creamy risotto can also be made with chanterelles and porcini mushrooms if desired! 

Recipe 4 servings:

3 shallots
1 garlic clove
9 dl mushroom broth (water & broth cube or stock)
2 tbsp olive oil
3 dl risotto rice
2 dl white wine or cooking wine
250 g chestnut mushrooms
3 tbsp butter
2 dl grated parmesan
salt and freshly ground black pepper
arugula for serving

Instructions:

1. Scale and finely chop the onion and garlic. Bring the broth to a boil and keep it warm.
2. Frizzle onion and garlic in the olive oil in a thick-bottomed pot without letting it color. Increase the heat and add the rice, sauté until it is glossy. Pour in the wine and let it cook into the rice.
3. Dilute with warm broth while stirring. Start with 3-4 dl and then add 1 dl at a time (for 4 servings) as the rice absorbs the broth. Let it simmer slowly and stir often. The rice is cooked after 15-20 minutes. Take out a few grains of rice and taste. There should be a core that provides some bite.
4. Clean and slice the mushrooms. Fry them in the butter and season with salt and pepper. Stir the mushrooms into the rice. Add the grated parmesan cheese. The risotto should now be quite loose and creamy in consistency. If necessary, dilute with more broth. Season with salt and pepper.
5. Serve the risotto directly on warm plates with a little arugula on top.

Creamy mushroom soup 

Is there anything nicer than a warm soup on a cold autumn day? This mushroom soup warms pleasantly while its mild, delicious flavor is a delight for the senses. 

Recipe 4 servings:

Fresh mushrooms 500 g
4 shallots
Normal salted butter 500 g
2 dl white wine
5 dl water
2 cubes vegetable broth
2½ dl medium cream
½ dl Fresh chervil
½ tsp white pepper

Instructions:

1. Cut the mushrooms into smaller pieces. Peel and finely chop the onion.
2. Frizzle onion and mushrooms in butter in a saucepan. Pour in the wine and let it reduce for about 2 minutes.
3. Add water and broth cubes. Cook the soup covered over medium heat for about 10 minutes.
4. Mix it and pour it back into the saucepan.
5. Add cream and chervil. Season with pepper.
6. Warm the mushroom soup and serve!

We hope that the recipes above have inspired you for the autumn mushroom harvest. Who knows, maybe it will be you who manages to bring home several baskets filled with the forest's gold? Whether you are looking for inspiration for food, drinks, or lifestyle, we at Dorre have gathered our best tips for you. 

Do you want more inspiration? Read all articles here