Various

Soak the mushrooms in warm water for 15 minutes and drain (alternatively in brandy or another drink for 30 minutes).

Sauté in olive oil or butter for 1-2 minutes.

Deglaze with dry white wine (alternatively, with the drink we soaked the mushrooms in).

Serve with a little salt and pepper.

We can add the sautéed mushrooms to soups, omelettes, sauces and casserole dishes.

TIP:
The liquid after draining is a delicious broth for soups and sauces (strain with cheesecloth or a thin towel).

Capers in brine, a must for your salads!!!

Soak the chanterelle mushrooms in warm water for 15 minutes and drain (alternatively in brandy or another drink for 30 minutes).

Sauté in olive oil or butter for 1-2 minutes.

Deglaze with dry white wine (alternatively with the liquor in which we soaked the mushrooms).

Serve with a little salt and pepper.

Sautéed mushrooms can be added to soups, omelets, sauces and casseroles dishes.

TIP:

The liquid after draining makes a delicious broth for soups and sauces (strain with a thin towel).

Soak the Coprinus mushrooms in warm water for 15 minutes and drain.

Sauté in olive oil or butter for 1-2 minutes.

Add the sautéed mushrooms to soups, omelettes, sauces and casseroles.

TIP:

You can crush the mushrooms with your hands or with a multi and pour 1 tablespoon of the resulting powder into omelettes, legumes, sauces or doughs.

Soak the Cordyceps mushrooms in warm water for 15 minutes.

Drain and saute in olive oil or butter for 1-2 minutes.

Sautéed mushrooms can be added to soups, omelets, sauces and casseroles dishes.

TIP:

Crush the mushrooms with your hands and pour 1 tablespoon of the resulting powder into omelets, legumes, sauces or doughs.