On the field above my house, in the long grass by the side of the woodland, there is a treasure trove this year: a patch of wild mushrooms called slippery jack aka sticky bun (Suillus luteus). They are edible, and belong to the same Boletus family as noble porcini (ceps), though these fellas are definitely poor relatives.
I like them, cooked in butter for ages since they are initially super watery, seasoned simply with salt and pepper. But a lot of people will sniff at their slimy, spongy texture.
Those might be lucky to forage or purchase golden chanterelles, pied de moutons or bay boletes. And the top dog of the mushroom world is porcini aka cep: firm and mega-flavoursome, the king of the autumnal forest.
In most of the recipes below (fresh porcini salad ingredients are un-swappable) you can use any variety of wild mushrooms you have, or a mix, with similarly excellent results.
Fresh chanterelles sautéed in a little butter, piled on thick slices of toasted bread make lunch, starter or a snack fit for gods. Chanterelles are sometimes also known by its French name, girolles. They are sunny yellow wild mushrooms and one of autumn’s best.
Porcini or ceps are the king of wild mushrooms so they should be treated with respect and minimal cooking. Or even served raw: fresh porcini salad with simple seasoning is an epic treat. Sliced porcini, aka ceps or penny buns only need a sprinkling of salt and a drop of olive oil.
Pan fried guinea fowl breast with fresh wild mushrooms is the epitome of an autumnal dish. You can use a mix of wild mushrooms as well as those ‘exotic’ rather than properly foraged: oyster or king oyster, maitake, enoki or lion’s mane.
Guinea fowl with wild mushrooms
RECIPE
A mix again will suit this dish, of penne pasta with chanterelles and pied-de-moutons sautéed lightly with cream. If chunky pasta shapes are not your choice, use orecchiette or trofie. This pasta recipe makes a simple and exquisite dish.
Penne with wild mushrooms
RECIPE
On their own, to savour with a chunk of good bread: sautéed wild mushrooms, chanterelles and pied de moutons. Most often I prefer to cook wild mushrooms simply, with only a little seasoning: salt, pepper and a dash of cream.
Pork and wild mushroom pie can be served hot or warm. This is not your traditional raised pork pie, but more like classic steak or chicken pie. The filling of chunks of pork cooked in gravy and golden chanterelles is encased in crisp crust.
Pork and chanterelle pie
RECIPE
Oven baked creamy orzo pasta with wild chanterelle mushroom topping is a wonderful vegetarian main course or a luxurious side for Italian chicken or veal. Instead of chanterelles, any variety of wild mushrooms, or a mix, can be used.
Creamy orzo with wild mushrooms
RECIPE
Turkey breast fillet steaks with wild chanterelle mushroom creamy sauce, this is an easy-but-impressive dish. Cook these simple turkey escalopes with wild mushroom sauce for the next special occasion!
Turkey steaks with chanterelle sauce
RECIPE
Mushroom sauce, creamy and fragrant, is cooked with a few dried wild mushrooms that make all the difference. Unless, of course, you have a punnet of fresh fungi, in which case whack them in and elevate the sauce to an even higher plane of delicious.
Pappardelle with chanterelles, the simplest pasta dish with the sunny wild mushrooms also known as girolles. A little butter, a little Parmesan and it’s an autumnal feast. .
Pappardelle with chanterelles
RECIPE