Our good mushroom recipes

Recipes by Mushroom

Discover here all our recipes for dishes based on our different mushrooms: ceps, morels, truffes, ...
Prepare these recipes with our dried mushrooms or with our natural mushrooms, for ever more variety!

Recipes by Course

Find here all our mushroom recipes to make wonderful dishes with the flavors of our different mushrooms!
Prepare now a corn salad with mushrooms appetizers , One mushroom and summer truffle risotto ; or a chanterelle omelet ; and more !

Recipes by Product

Find here all our recipes for dishes with mushrooms to make with our flagship products:

Recipe comments

Mushrooms are low in calories, high in fiber and minerals.

However in our recipes, to magnify and give an incomparable relief to the flavors of your mushrooms, we recommend the use :


Also these recipes should be tasted occasionally as part of a varied and balanced diet.

You still have the option of using low fat. 


Butter certainly provides an inimitable taste, but it burns at 120 ° C and then becomes toxic. 

It is therefore preferable to clarify it (without casein, the butter is resistant to 220 ° C) or to use a knob of fresh butter at the end of cooking, off the heat, after having cooked the mushrooms with a neutral fat, such as l grape seed oil.

To clarify your butter, cut it into cubes and melt it over very low heat in a saucepan small enough to be able to separate in height the different layers that will dissociate:

► The casein will foam on the surface: remove it with a spoon that you will rinse very regularly,

► When you have removed all this white surface layer, very slowly pour the melted butter into a bowl, using a spoon to keep the whey at the bottom of the pan.

We recommend the use of our white truffle flavor butter.


We advise you not to add too much garlic because its power and its acridity often outweigh the delicacy of the mushroom. 

In our recipes, we recommend the use of our salt with forest mushrooms and fine herbs, which is a complete seasoning composed of:


If you really want to add more garlic, blanch it to soften it and add it in the middle of cooking so that it does not burn.

As for the emblematic parsley (garlic and parsley), it lends itself to many mushrooms, provided you have a light hand as well. 

Salt and pepper when serving the mushrooms, and preferably not during their cooking because the salt disgorges the mushrooms and the pepper becomes bitter when it heats up.


In conclusion, we remind you of the main recommendations of the national health nutrition program (PNNS - www.mangerbouger.fr:

► Practice regular physical activity, for at least 30 minutes a day,

► Balance and vary your diet :

  • Reduce the intake of sugars and fats in your diet,
  • Eat 5 fruits and vegetables a day,
  • Reduce your salt intake.