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Mushrooms, the delicacy of autumn


Summer has already come to an end and, with this, we say goodbye to some refreshing meals that have accompanied us during these months, such as gazpacho or salmorejo. But some perfect delicacies for this time arrive at our table. One of them is mushrooms, a delicacy that we love to incorporate into any dish and give a delicious touch to food.

Without a doubt, the months of this new season that we launch in September are the best for picking mushrooms in the mountains and, later, enjoying them on our plates. At Marpo Catering, we have some dishes in which mushrooms are, without a doubt, the stars. Here we present some of those dishes that you must try yes or yes this fall.

Mushrooms with ham

A typical dish of our gastronomy is mushrooming with ham. And we say typically because ham is one of the star foods of the country—a simple meal and delicious.

It is an ideal accompaniment to any meat dish, if you prefer, as a starter to share or even as a single dish for dinner.

There are many ways to prepare this meal: with onion, garlic, the egg … In short, you can give it the touch you like the most.
Garlic mushroom

There is nothing like a good plate of warm garlic mushroom to accompany the vermouth on the days when it begins to cool. This food is very common to be served as a tapa in bars in the downtown area.

Stuffed mushrooms are another of the dishes that triumph in the autumn kitchen. The filling can be anything we can think of. Mushrooms stuffed with ham, mushrooms stuffed with vegetables, mushrooms stuffed with bacon … and never miss a good cheese gratin on top!

Stuffed mushrooms

One of the most appreciated mushrooms for their flavour is the delicious boletus edulis. The boletus is a type of mushroom highly valued in the kitchen. Although there are more than 300 varieties, the most widely used is the already mentioned boletus edulis. And just this type of mushroom is the one we use for our boletus croquettes.
Mushrooms, a dangerous delicacy. With the arrival of autumn, mushrooms and fungi are the stars of this season of the year.


And it is at this time, and we have more varieties and types of mushrooms since it is the most suitable for them to bear fruit.

Among the best-known classes, we can highlight the chanterelles, boletus or amanitas. However, the greatest variety of species can be found in forests since their soil provides the organic matter necessary to grow.

Mycology fans always ask themselves two questions: edibility, that is, if it is good, excellent or mediocre, and the degree of danger, since they can be toxic, poisonous or even deadly. For the latter, extreme caution must be taken when going to collect mushrooms. It is clear that if you have doubts when you come across a specimen that you intend to consume later, it is better not to do anything, that is, not to consume that unspeakable mushroom under any circumstances. As there is no foolproof method to know if a mushroom or fungus is edible or not, it is best to learn books on mycology, go to colloquia, exhibitions, etc. or go to the collection accompanied by experts in the field.

As for the gastronomic possibilities offered by this delicacy, these are endless. Of course, you have to consider a tip before cooking them: do not leave them to soak, as they can spoil. We can make endless recipes for mushrooms and fungi: from simple actions, such as grilling, to using them in fillings, combining them with pasta and even making ice cream … That is a wild card in the world of gastronomy. If we are not going to cook them after looking for them, we can keep them in the freezer, dry them or make preserves.
Mushrooms, the delicacy of the forest

Mushrooms are in peak season in late summer and fall. However, there are many varieties throughout the year.

Mushrooms are a very healthy food: they are made up of 90% water. With 20 kilocalories per 100 grams, they have an extremely low caloric intake. In addition, many of the mushrooms have a whole series of essential B vitamins and vitamin D. However, when you pick mushrooms in the forest, you must be careful and know them thoroughly. Well, at least 150 of the European species are poisonous. However, those that are bought in the markets and supermarkets are safe. The preparation of the mushrooms is simple: sauté them briefly in some butter or grill them, and add some aromatic herbs. With a splash of your choice of Kikkoman sauce, mushroom dishes will taste even better.

Mushrooms are the best-known mushrooms in the world. Even though they’re available year-round in jars and cans, fresh mushrooms taste so much better. In essence, they are more aromatic and nutritious. These healthy forest dwellers have plenty of B vitamins and protein. They are characterized by firm white flesh and around “hood.” Mushrooms have a unique characteristic in the world of mushrooms: only they can be eaten raw, for example, in salads. Those who prefer to cook or sauté them can prepare a cream or a cream and mushroom sauce. Both large and small specimens can be skewered and juicy on the grill. They are also ideal for quick pasta dishes.

Chanterelles and boletus are wild mushrooms. They cannot be cultivated but grow exclusively in the forest and only with the right conditions: both types of mushrooms require moist soil and plenty of sun. Chanterelles are popular primarily for their mild, spicy aroma. Sautéed with spaghetti, in a delicious gratin or accompanying a fish, they are always on the plates of mushroom lovers in the autumn high season. On the other hand, the boletus is characterized by a flavour with light touches of nuts, something that makes them ideal for rice and pasta dishes. The classic is still the boletus risotto.

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