Every mushroom lover should definitely try these 3 wild mushroom recipes, because they are quick to prepare and taste simply delicious.

7. October 2016 - Anika Semmer

3 Wild Mushroom Recipes From a Mushroom Hunter and Cook | Recipe




Aromatic, spicy and simply delicious: fresh wild mushrooms are real delicacies. For me, no autumn should pass without cooking these 3 delicious wild mushroom recipes. 

  • Starter: Crispy parasol mushroom escalopes in a special breading
  • Main course 1: Wild mushroom ragout with homemade porcini noodles (for vegetarians)
  • Main course 2: Chicken breast with chanterelle cream sauce and macaroni

Autumn at last! As soon as it rains outside and the weather is perfect, the mushroom season starts. Especially in September and October, it’s worth putting on sturdy shoes, packing a basket and knife and heading out into the green woods.

Are you a novice and unsure about picking mushrooms yourself? We have summarised the 11 most important tips for mushroom hunting for you!

In autumn, our German forests are beautiful. In the mornings they are shrouded in mist and when the first rays of sunlight burst forth and you breathe in the earthy air, a trip to the mushrooms is far more than just a culinary foray ;-). I decided to pack a city dweller, a mushroom novice and another experienced mushroom picker (like me) into the car and go on a trip into the mushrooms together. I just say: there is still a hunter or gatherer in each of us, even if it is hard to get up early…. I am a passionate mushroom hunter and cook and that are the best wild mushroom recipes in my opinion.

What is the Cooking Challenge?

We are 4 friends who love cooking and feasting. So we started cooking together regularly and got more and more creative in the kitchen. Eventually we started to give ourselves mottos, which we tried to fulfil as best we could in Cooking Challenges. One of us always took turns wearing the chef’s hat. This time there were these wild mushroom recipes.

3 Wild Mushroom Recipes from a Passionate Mushroom Hunter and Cook

This week we had a visit from 2 vegetarians at our cooking evening. As our basket was well filled, we cooked 2 main dishes at once. (And many edible mushrooms do not keep and should be prepared on the same day).

We looked for forest mushrooms in certain places, because I wanted to find very specific types of mushrooms for my 3 forest mushroom dishes. Tips on where to look for these mushrooms can be found in each dish!

Important! As a novice, you should not eat any mushrooms for the wild mushroom stew that you do not know for sure and have determined and ideally presented to an expert! You should pack a good identification book for mushroom hunting* and stick to boletus such as chestnuts and porcini mushrooms and chanterelles such as chanterelles. And that’s not a limitation at all in autumn with the abundance of these mushrooms in the forest – because these are some of the best edible mushrooms, you can find! Even as an experienced mushroom picker, I always have my mushroom identification book with me.

But of course you can also just buy porcini and chanterelles in the shop and there are frozen wild mushroom mixes. However, you won’t find the extremely tasty parasol mushroom there.

Crispy Parasol Mushroom Chips in Special Breading

One of the quickest wild mushroom recipes are breaded parasol mushroom parasols, which grow in clear spots in the forest from September onwards

Crispy parasol mushroom parasol

The parasol mushroom is one of the tastiest mushrooms the forest has to offer! They taste a bit like peanut butter and have a tender texture like veal. For vegans and vegetarians, a parasolo mushroom shish kebab is a real secret tip of forest mushroom recipes: it’s an aromatic, delicious all-vegetable wiener shish kebab! They taste best, hot and crispy fresh from the pan!

Short info: Parasol mushrooms belong to the family of giant parasol mushrooms and often grow singly or in groups at the edge of forests, on meadows, in clearings or in sparse deciduous and coniferous forests. It is a leaf fungus with dark brown scales on the cap, which grows up to 40cm tall, and a brownish speckled stem with a sliding cuff. It can be confused with the equally delicious saffron umbrella mushroom. For a detailed description, read here!

Ingredients (for 4 persons)

  • 4 parasol mushrooms (2 will do as a small starter)
  • 2 eggs
  • 2 tsp flour
  • 2 tsp grated gouda
  • 1 medium potato
  • 200 g breadcrumbs (depending on the size of the parasol)
  • salt, pepper, nutmeg
  • parsley
  • oil for frying


Parasol mushrooms enrich most wild mushroom recipes, but it is best to prepare them individually, otherwise their great flavour is lost.

3 Parasol mushrooms of different ages

First carefully twist out or cut off the stems of the parasol mushrooms. Briefly rinse the caps under water so that the flour sticks to them. Dust with flour.

Finely grate the potato onto a flat plate and pat the grated potato dry. Mix with the breadcrumbs and season with salt, pepper and nutmeg.

Now whisk the eggs and turn the mushrooms in the egg mixture. Place the top of the hat in the breadcrumb potato breading, sprinkle the inside of the hat first with ½ tsp Gouda and then cover well with the breading.

Heat a generous amount of oil in a frying pan and pack out the breaded parasol mushrooms over a low temperature until the potato and breadcrumb breading is crispy and light brown in colour.

Sprinkle the crispy parasol mushroom schnitzels with fresh parsley and serve immediately!
Working time: 15 minutes

Tip: You can dry the stems of the parasol mushrooms and use them as seasoning powder for gravy!

Wood Mushroom Ragout With Homemade Porcini Noodles

Wild mushroom recipes with high-quality edible mushrooms such as porcini, chestnuts, chanterelles and other mixed mushrooms hardly need any spices at all

Wild Mushroom Recipe with Porcini Noodles

The forest mushroom ragout is one of the easiest forest mushroom recipes: together with the porcini noodles, I guarantee you that any vegetarian who likes mushrooms will be in 7th gourmet heaven. If you are a mushroom connoisseur, you can use all types of mushrooms for this. For newcomers, there’s a good selection of delicious wild mushrooms on the market or in the freezer!

Brief info: Spruce and pine boletus mushrooms are tubers and have fine, spongy pores on the underside of the cap. They are best looked for in coniferous forests under their mychorriza trees. In jungen Fichtenschonungen kann der Fichtensteinpilz massenhaft auftreten! 

Ingredients for 2 people

For the noodles

  • 250 g flour
  • 3 eggs
  • 20 g dried porcini mushrooms
  • Approx. 70 ml mineral water
  • 10 g melted butter
  • 1 level teaspoon salt
For vegetarians, these wild mushroom recipes are ideal if you are looking for a strong special delicacy for visiting or cooking with friends.

Mixed fresh wild mushrooms

For the wild mushroom pan

  • 500 g mixed wild mushrooms
  • 1 gr. onion
  • 1 clove garlic
  • 3 tbsp sour cream
  • 150 ml vegetable stock
  • 2 tbsp chopped parsley
  • Salt, pepper Chives
  • Butter for frying

For the boletus noodles, first roughly chop the dried boletus mushrooms and grind them into powder in a chopper. Mix the flour with the porcini powder and salt. Now gradually add the eggs, the cooled melted butter and the mineral water while stirring. If necessary, add more flour or mineral water. The noodle dough is perfect when it has a chewy, soft consistency and bubbles when you beat it with a wooden spoon.  Cover the dough with a tea towel.

Clean the forest mushrooms and cut them into coarse slices. Salt the water for the noodles well and heat it in parallel. Now finely chop the onion and the clove of garlic. Heat the butter in a pan and fry the mushrooms over a medium heat. Deglaze with the vegetable stock and simmer, covered, for at least 10 minutes. Add the sour cream and season with salt, pepper, chives and parsley.

When the water is boiling, stir the dough well again. Now press the dough into the water with a noodles plane, noodles swab, noodles maker or a noodles press. When the noodles float to the top, they are ready and you can skim them off into a sieve and let them drip off.

Place the porcini noodles on the plates and top them generously with the hearty wild mushroom goulash.

Working time: 40 minutes.

Chicken Breast With Chanterelle Cream Sauce and Macaroni

Wild mushroom recipes with chanterelles are a real insider tip for gourmets from July - because from then on you can get them on the market and in most supermarkets.

Roasted spicy chicken breast with chanterelles in cream sauce

For the meat lovers, I had reserved the chanterelles. The mild chicken meat was strongly seasoned and fried on the outside and went perfectly with the chanterelle raisin cream sauce. Chanterelles can already be bought fresh or frozen on the market and in supermarkets from July.  This is one of the wild mushroom recipes that everybody will love.

Short info: The chanterelle forms a symbiosis with many trees: keep an eye out for spruces, firs, pines and copper beeches. It likes nutrient-poor soils and open spaces best, preferably with moss.

Ingredients for 4 people

  • 500 g macaroni or tagliatelle
  • 4 chicken breasts
  • 600 g chanterelles
  • 100 g streaky bacon
  • 1 large onion
  • 1 cup of cream
  • 2 tbsp chopped parsley
  • 250 ml vegetable stock
  • Pepper, paprika powder, dried thyme
  • 2 dashes White Wine e.g. Riesling
  • Oil for frying
  • Date tomatoes as decoration


Clean the chanterelles dry and bring the water for the macaroni to the boil. Chop the onion and parsley and, if necessary, roughly dice the bacon and cut off the rind.

Wash and dab the chicken breasts and season heavily with coarse salt and pepper. Put them in a little oil and fry them in one piece at a low temperature. After about 8 minutes, season both sides with paprika powder and dried rosemary and continue frying.

Soak the bacon in a pan until it is crispy and crunchy and remove it from the pan. Fry the onion in the fat, add the chanterelles and fry, turning frequently. Deglaze with a dash of Riesling. Now pour in the vegetable stock and simmer for about 10 minutes. Now add the cream and thicken with 1 tsp flour to taste until the sauce is creamy. Season to taste with another dash of Riesling, salt and pepper and parsley.

Place a chicken breast and macaroni on each plate and cover generously with the chanterelle cream sauce. At the end, sprinkle parsley over the top and place date tomato slices on the plate as a decoration.

Working time: 30 minutes.


More wild mushroom recipes will follow!

By the way, do you already know our forest outdoor game for adults? On Abenteuer Freundschaft you can find excursion tips as well as inspiration for gifts and tips for activities with friends, with children and with your partner.

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