Delicious recipes with mushrooms: mushroom soup, pasta and mushroom stir-fry | Life & Knowledge

2023-09-15 11:54:12

The months of September and October are considered the peak season for mushrooms. Collectors are happy about chestnut mushrooms, porcini mushrooms and chanterelles.

After the mushroom basket is full, all that’s left is to find the right recipe. Here you will find three great recipes with which you can enchant your guests.

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Gnocci chicken and mushroom pan

Ingredients for 4 persons:

1 tbsp butter1 tbsp olive oil2 garlic cloves, finely diced300 g porcini mushrooms, sliced1 small yellow onion, finely diced1/4 cup dry white wine (60 ml)50 g sun-dried tomato halves, pickled in oil, finely chopped (6-8 halves)400 g Packet of fresh gnocchiSea salt and pepper to taste150g crème fraîche1/2 cup chicken (or vegetable) stock (125ml)250g shredded chicken35g freshly grated Parmesan cheese1/2 teaspoon dried Italian herbsHandful of fresh flat-leaf parsley, chopped

Preparation:

Heat butter and olive oil in pan and fry the onion, garlic and shredded chicken. Increase the heat, bring the sun-dried tomatoes to the pan and add the mushrooms after two minutes. Let it cook, stirring, for five to seven minutes. Add the white wine and cook until reduced. Add the gnocchi and cook for 1 minute more. Reduce the heat to medium and stir in the cream and chicken stock . Season with salt and pepper. Cover the pan with a lid and let it cook for 5 minutes. Now stir in the Italian herbs and parmesan.

Bon appetit!

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Pasta with strips of beef fillet in a creamy mushroom sauce

Pasta with strips of beef fillet in a creamy mushroom sauce

Foto: picture alliance/vizualeasy

Ingredients for 4 persons:

500 g short pasta (e.g. Fussili)800 g beef steak600 g mushrooms (e.g. small mushrooms)2 onion1 tbsp thyme1 tbsp rosemary200 ml white wine (dry)300 ml creamOlive oil for fryingSalt

Preparation:

Cook pasta al dente. Then drain, collect some of the pasta water and set aside. Cut the onion into fine rings. Clean and quarter the mushrooms. Cut the meat into strips. Heat the olive oil in a pan and fry the mushrooms in it. Add onion rings and fry. Then place on a plate and set aside. In the same pan, fry the meat vigorously with a little olive oil. Salt and pepper. Put the mushrooms back in the pan and deglaze with white wine. Stir in the cream and a little pasta water and then season with thyme, rosemary, salt and pepper. Then let it boil down for 2 – 3 minutes. Add the finished pasta to the sauce.

Wine recommendation: The wine “Pino Blanc” goes well with the dish. Bon appetit!

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Porcini mushroom soup with potatoes

Porcini mushrooms are among the finest and most expensive edible mushrooms

Foto: Foodcollection/Getty Images

Ingredients for 4 persons:

15 g dried porcini mushrooms100 ml dry white wine200 g fresh porcini mushrooms2 shallots1 clove of garlic3 floury potatoes (approx. 500 g)4 tbsp olive oil600 ml vegetable stock1 sprig of oregano250 g cream Salt, pepper, freshly grated nutmeg

Preparation:

Soak the dried mushrooms in the wine for about 30 minutes. Clean the fresh mushrooms, rub dry and cut into slices. Dice the shallots and garlic. Cut potatoes into slices. Drain the soaked mushrooms into the sieve and collect the liquid. Heat 2 tablespoons of oil and sauté the shallots and garlic. Add the soaked mushrooms and a third of the fresh mushrooms. Deglaze with the wine and mushroom stock. Add the potatoes and broth and simmer for 20 minutes until the potatoes are soft. Wash the oregano, shake dry and pick off the leaves. Beat the cream until stiff. Heat the remaining oil and fry the remaining porcini mushrooms over high heat until golden brown on both sides. Stir in the oregano, season the mushrooms with salt, pepper and nutmeg. Puree the soup finely with the hand blender. Stir the cream into the soup and heat, pour into cups and garnish with fried mushrooms.

Bon appetit!