5 mushrooms for your autumn dishes


The gula de monte, the trumpet of the death, the chanterelle, the chanterelle and the boletus are highly coveted in the kitchen for their versatility and exquisite flavor

It is fall. The leaves of the trees fall to the damp earth and the forests turn coppery. It is in this rainy season that the mushroom season begins, a highly coveted ingredient that offers many possibilities in the kitchen.

There are many fans of its collection at this time of year, despite the fact that it is not always easy to distinguish edible from toxic. For this reason, if you are not an expert in the field, we recommend not launching into the adventure and buying them in the market. So you only have to worry about enjoying them at the table.

Of course, first you have to clean them, remove the dirt carefully and wipe the hat with a damp cloth. Avoid washing them with water, unless they contain too much soil, as they lose part of their flavor and spoil more easily.

In addition to their exquisite flavor, mushrooms have numerous nutritional properties, as they contain proteins, minerals and vitamins. There are hundreds of species, but this time we propose five essential mushrooms for your autumn menus.


Boletus edulis
Boletus edulis

Highly appreciated in the gastronomic field, boletus usually appear after abundant rains, since they need moist soils to grow.

Its Latin name is Boletus Edulis, which means edible boletus, which highlights its versatility in the kitchen. And it is because its mild flavor and the texture of its meat make it the ideal ingredient for risottos, quiche lorraine, scrambled eggs, pâtés, stuffed pasta, stuffed dumplings and croquettes. They can also be eaten raw.

To consume them all year round, the boletus is usually sold dehydrated in thin sheets that are used to make rice, pasta, soups, stews, and even to dress sauces and as a garnish.

Boletus have high nutritional properties and are a perfect ingredient in weight loss diets, since they have very little fat and help the proper functioning of intestinal transit.



One of the most popular mushrooms in Spanish gastronomy is the níscalo. Its scientific name, Lactarius deliciosus already announces that we are facing a gourmet product.

It is easily recognizable by its appearance, orange in color and yellowish concentric lines, but also by its taste, somewhat bitter if eaten raw.

Cooking chanterelles is simple, which is why they are used in many recipes, such as rice or meat stews or omelettes. In addition, they can be fried or roasted and used as a garnish.

This type of mushroom has a high content of minerals and vitamins. On the other hand, it does not provide any fat and has very few carbohydrates.



The Cantharellus cibarius, popularly known as chanterelle, is probably the most widely consumed wild mushroom in the world. Depending on the characteristics of the terrain in which it grows, its hue can range from whitish yellow to golden yellow or orange.

With a sweet flavor and peach aroma, it has a consistent flesh that is highly appreciated in the kitchen. In addition to the classic scrambled eggs, the chanterelles are used to make stews and sauces. One of its great advantages compared to other mushrooms is that they can remain in the refrigerator for several days, maintaining their qualities.

Cantharellus cibarius is rich in minerals and vitamins. It has antioxidant properties and active compounds that can prevent cellular oxidation and inflammation.


Trompeta de la muerte
Trompeta de la muerte

Known as the truffle of the poor, the trumpet of death can be considered a gourmet mushroom due to its delicate meat, elastic and cartilaginous in texture, and its pleasant flavor. These characteristics make it an ideal ingredient for a multitude of dishes, such as rice dishes, pasta, soups, meat and fish stews, stews, etc. They also work as a garnish or raw in salads.

They can be purchased throughout the year, as they are also sold dehydrated. One option is to use it as a condiment if it turns into a powder.

The trumpet of death has numerous nutritional properties and, being hypocaloric, they work very well in weight loss diets.

Gula Lutescens

Gula de monte
Gula de monte

The chanterelle lutescens or gula de monte is a mushroom with a pleasant flavor and fruity aroma that is harvested between September and December. Its appearance is unmistakable, since the shape of its trumpet, orange-yellow in color, is reminiscent of a flower.

It is one of the most appreciated for its exquisite and flexible meat, ideal in soups, rice dishes, meat stews, stuffing or scrambles. In addition, gluttony is low in calories and rich in phosphorus, vitamins B2 and B3, and minerals.

Learn to prepare suggestive recipes with mushrooms such as the polenta and boletus bites or the mushroom galette.

You can buy them in the store Laumont.shop, by clicking here.

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