Cook and Drink

This is an overview of our recipes with mushrooms. It’s a subset of the recipes on Cook And Drink.
We strongly advise against foraging your own mushrooms, unless you’re an expert and know exactly what to do. Always buy your mushrooms from a trusted re-seller. And in case of doubt: don’t eat them.
Best is to cook mushrooms since some mushrooms (morel, pied blue) should not be eaten raw.

More recipes can be found in books by Antonio Carluccio, Jane Grigson, Michael McLaughlin and Johnny Acton, Nick Sadler and Jonathan Lovekin.

• Bay Boletes
  • with Beef and Brussels Sprouts
  • with Fillet of Deer and Jerusalem Artichokes
• Beechmushrooms
  • with Haddock
• Caeser’s Mushrooms
  • with Udon
• Cèpes
  • à la Bordelaise
  • with Smoked Duck
• Fairy Ring Mushroom
  • with Pork
• Horn of Plenty
  • with Cod
  • with Pork fillet and Cumin
• Maitake
  • with Bavette
  • with Mash, Tomato Confit and Lentils
  • Soup
  • with Veal
• Matsutake
  • with Dashi and Shrimps
  • with Spinach and Ginger
• Morels
  • with Asparagus and Ramson
  • with Chicken and Béchamel Sauce
  • with Guineafowl
  • with Veal and Madeira
• Mushroom
  • Caponato
  • Paté
  • Risotto
  • Soup with Pancetta and Thyme
• Nameko
  • with Dashi and Shrimps
• Oyster Mushrooms
  • à la Milanese
  • with Smoked Duck
  • Omelet
  • with Pancetta and Chives
• Shiitake
  • with Haddock
• Truffle
  • summer truffle with asparagus
  • summer truffle with eggs
  • winter truffle – omelet
  • Bianchetti with oysters à la Antonio Carluccio
  • winter truffle with Potato Mousseline and Scallops
  • winter truffle – Sauce Périgueux a la Kimizu
  • winter truffle with Scallops
  • winter truffle with Sweetbread and Madeira
  • winter truffle – Tournedos Rossini
• Lobster Mushroom
  • with Pasta
• Parasol Mishrooms
  • a la Milanese
• Pied Blue
  • omelet
• Saint Georges Mushroom
  • with Pasta