Autumn isn’t just about pumpkin: the mushroom season reaches its peak in October and brings us tasty mushrooms, oyster mushrooms, chanterelles, porcini mushrooms or more “exotic” varieties such as autumn trumpets or crested tints. So it’s high time to give the different varieties a chance and use them in tasty, autumnal recipes.
The hearty aroma of eukaryotes – yes, mushrooms do not belong to the group of plants – harmonizes with many ingredients, but forms a wonderful symbiosis especially with bacon or, in the vegan version, with smoked tofu. To top it all off, add potatoes and fresh herbs. The former give the dish a great creaminess, the latter ensure plenty of taste. Pan-fried creates an aromatic dish that is ready to eat in under 30 minutes. Perfect for long days that end hungry.
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