Mushroom Dish

Poland

Bułka z pieczarkami is an authentic Polish mushroom roll consisting of a bread roll that is stuffed with mushrooms and onions. Other optional ingredients include grated cheese, sausages, or heavy cream. The rolls are served hot and crunchy, topped with ketchup, mustard, or a combination of both. Although they are somewhat overshadowed by more popular street food fare such as burgers and hot dogs, mushroom rolls are still a typical street food item in Poland, sold at numerous food kiosks and street stalls across the country.

Bułka z pieczarkami

Buseot bokkeum is a South Korean side dish (banchan) that is made with stir-fried mushrooms. It is typically made with oyster, shiitake, or button mushrooms, but the choice is optional. The preparation starts with sliced mushrooms that are usually stir-fried along with garlic and onions. The dish is typically seasoned with salt, pepper, and sesame oil and is then served garnished with toasted sesame seeds. Optionally, it can also include sliced peppers, carrots, or green onions. Buseot bokkeum can also be used as a bibimbap topping.

Buseot bokkeum

Čobanska krem supa od vrganja is a traditional soup originating from Montenegro. The soup is usually made with a combination of porcini mushrooms, carrots, potatoes, celery, scallions, heavy cream, olive oil, salt, and black pepper. The onions, mushrooms, celery, potatoes, and carrots are saut&eacute;ed in olive oil, seasoned with salt and pepper, then covered with boiling water and simmered over medium heat. A few minutes before the end of cooking, heavy cream is stirred into the soup, and the mixture is then blended until smooth before serving.

Čobanska krem supa od vrganja

France

Cro&ucirc;te aux morilles is a traditional dish from the French region of Franche-Comt&eacute;. It consists of a piece of toasted bread paired with morel mushrooms in a creamy sauce. Sometimes, the dish is served in a puff pastry casing. It is best to consume cro&ucirc;te aux morilles in April or May, as it is the time of year when mushrooms are the most abundant in the Franche-Comt&eacute; forests. Traditionally, the dish is accompanied by young white wines from the Jura region.

Croûte aux morilles

Haiti

Diri ak djon djon is a Haitian dish consisting of rice combined with black mushrooms. During the boiling process, these mushrooms release a natural coloring (gray to black), giving the dish its distinctive colors and flavors. Black mushrooms are native to the northern parts of the island, so diri ak djon djon is considered a regional delicacy in Haiti. The dish can be consumed on its own, when it is typically paired with a salad, but it is also served as an accompaniment to various meat and fish dishes.

Diri ak djon djon

Funghi al funghetto is a traditional dish prepared all over the country. It's made with a combination of sliced mushrooms, olive oil, garlic, salt, pepper, lemon juice, and thyme or any other preferred herbs such as basil or parsley. The mushrooms are saut&eacute;ed in olive oil over high heat until golden brown. It's important to cook a few of them at a time so they will saut&eacute; and not steam, as they tend to do when the pan is crowded. The garlic and thyme are mixed in over low heat, the dish is seasoned with salt and pepper, and it's then served hot. Before serving, funghi al funghetto is sprinkled with freshly squeezed lemon juice.

Funghi al funghetto

Funghi trifolati is a traditional dish based on mushrooms. The term trifolati denotes dishes cooked in olive oil with parsley and garlic. The dish is made with mushrooms, garlic, olive oil, parsley, and salt. The mushrooms are cut into quarters and saut&eacute;ed in olive oil with garlic and parsley, and the dish is then served, either on its own in shallow bowls with crusty bread for mopping up the juices, or as a side dish that can be served hot or cold with meat dishes or polenta. Regarding the mushrooms, fresh porcini are said to be the best choice, but any mushrooms will do such as button, cremini, shiitake, or chanterelles.

Funghi trifolati

Ged&uuml;nstete pilze is a traditional dish consisting of creamed mushrooms. The dish is usually made with a combination of white mushrooms, onions, flour, stock, butter, salt, nutmeg, sour cream, and parsley. The mushrooms are sliced lengthwise and saut&eacute;ed in butter with onions. The mixture is seasoned with salt, sprinkled with flour, and saut&eacute;ed until the flour is absorbed. Stock and nutmeg are added to the pan and the dish is simmered slowly until the mushrooms are tender. Sour cream is stirred in and the dish is heated through. Before serving, creamed mushrooms are sprinkled with parsley and dotted with more butter.

Gedünstete Pilze

Croatia

Gljive u bijelom vinu is a traditional dish originating from Istria. The dish is usually made with a combination of mushrooms, oil, onions, white wine, lemon juice, parsley, salt, and pepper. The mushrooms are cleaned, cut into slices, and saut&eacute;ed in oil with chopped onions. Lemon juice, chopped parsley, and seasoning are added to the mixture. A glass of white wine is added to the pan, and the dish is simmered for a few minutes. Before serving, it's recommended to let the dish cool down for a few minutes.

Gljive u bijelom vinu

Gobova juha is a traditional mushroom soup. Although there are many variations, the soup is usually made with a combination of wild mushrooms, onions, garlic, butter, flour, potatoes, white wine or wine vinegar, bay leaves, marjoram, salt, and pepper. The onions are saut&eacute;ed in butter and then mixed with flour and garlic. The mushrooms are cut into chunks and added to the pot with water, marjoram, bay leaves, potatoes, salt, and black pepper. The soup is simmered over low heat until the potatoes become tender. White wine or vinegar are added to the pot near the end of cooking, and the soup is then ladled into bowls and garnished with chopped parsley and a dollop of sour cream for extra creaminess. Gobova juha is especially popular in the fall.

Gobova juha

Gombapaprik&aacute;s is a healthy vegetarian alternative to meat dishes. This Hungarian stew consists of mushrooms that are stewed with paprika powder, onions, tomatoes, garlic, flour, and sour cream. Once done, the dish is usually garnished with chopped parsley. Mushrooms in this creamy sauce are most often paired with nokedli dumplings, pasta, or rice.

Gombapaprikás

Mexico

Hongos al ajillo is a traditional mushroom-based dish that's especially popular in Oaxaca. There are many variations, but the dish is usually prepared with a combination of assorted sliced mushrooms, garlic, olive oil, white wine, lime juice, salt, and hot chili peppers. The garlic is saut&eacute;ed in olive oil until golden and fragrant. Sliced chili peppers are then added to the pan, followed by the white wine and seasonings. The combination is cooked until the alcohol evaporates. The mushrooms are added near the end of cooking, and the dish is then simply seasoned with lime juice and served while still hot. Hongos al ajillo can be enjoyed on its own or served as an accompaniment to other dishes.

Hongos al ajillo

Hongos a la mexicana is a traditional dish of Mexican-style mushrooms. Although there are variations, the dish is usually made with a combination of assorted mushrooms, oil or lard, onions, garlic, tomatoes, jalapenos, coriander, corn, salt, and pepper. The mushrooms are sliced and then simply saut&eacute;ed with the rest of the ingredients in oil or lard. The dish is seasoned with salt and pepper, garnished with chopped coriander, and served immediately. Hongos a la mexicana can be served as a side dish or a main dish with rice and refried beans.

Hongos a la mexicana

Whether it is prepared with dry, fresh, frozen, or canned mushrooms, this traditional Czech soup is distinguished by its creamy consistency and an earthy flavor. It usually incorporates flavorful broths and various vegetables, while the whole dish is occasionally thickened with cream or a floury roux. The soup is typically seasoned with marjoram and cumin, and it is always served warm as a hearty appetizer.

Houbová polévka

Ingudai tibs is an Ethiopian dish consisting of spicy saut&eacute;ed mushrooms. It's usually prepared with a combination of clarified butter, onions, peppers, tomatoes, mushrooms, and (optionally) a spicy mix of berbere, garlic, and white wine. The onions, peppers, and tomatoes are cooked until they soften, and then the mushrooms and the spicy mix are added to the combination, saut&eacute;ed until done. Ingudai tibs are often garnished with cilantro or parsley, then served as a side dish or the main dish with rice or injera on the side.

Ingudai tibs

Ječmenac od vrganja is a traditional dish originating from Turopolje area. The dish is usually made with a combination of barley, porcini mushrooms, onions, garlic, bacon, pork fat, vegetable stock, bay leaves, salt, and pepper. The onions and garlic are saut&eacute;ed in pork fat with bay leaves, and one the onions soften, sliced porcini mushrooms are added to the pan. The barley is cooked in stock and then mixed with the rest of the ingredients. Before serving, ječmenac od vrganja is typically garnished with pieces of fried bacon on top.

Ječmenac od vrganja

Juha od suhih gljiva is a Croatian soup made with a variety of dried mushrooms as its key ingredient. The soup is especially popular in the Virovitica area. It consists of dried mushrooms (oletus), butter, onions, water, flour, heavy cream, and pumpkin seed oil. In order to prepare it, the mushrooms should first be boiled and chopped, then added to onions which have been saut&eacute;ed on butter and combined with flour. The concoction is cooked in water until the mushrooms become tender. Vinegar is added for a slightly sour flavor, and the soup is traditionally flavored with heavy cream before serving.

Juha od suhih vrganja

Kanttarellikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of chanterelle mushrooms, butter, onions, parsley, flour, vegetable stock, heavy cream, salt, and pepper. The mushrooms are chopped and saut&eacute;ed with onions and parsley in butter over medium-low heat. Once the moisture evaporates, the mixture is sprinkled with flour and stirred. The stock is added gradually, and the soup is then simmered for some time before cream is added to the pot. Kanttarellikeitto is seasoned with salt and pepper, garnished with chopped parsley, and served hot.

Kanttarellikeitto

Khoresh qārch is a traditional stew prepared with mushrooms as the main ingredient. Other ingredients include onions, chicken, garlic, flour, saffron, egg yolks, lemon juice, and oil. Near the end of cooking, saffron and lemon juice are added to the pot with mushrooms, while the egg yolks are beaten and added to the pot carefully, and the stew is then simmered for a few more minutes. When done, khoresh qārch is usually served over rice. The dish is often garnished with lime wedges and parsley.

Khoresh qārch

Kinoko nabe is a traditional dish and a type of hot pot prepared with mushrooms as the main ingredient. The dish is usually prepared with a combination of mushrooms (shimeji, maitake, nameko, shiitake), Japanese eggplants, cabbage, leeks, mustard greens, spinach, tofu, dashi stock, miso, mirin, and sake. The ingredients are simmered in the hot pot for a long time because the longer the mushrooms are cooked, the more umami is released. This flavorful hot pot dish is especially popular in autumn, when mushrooms are in season in Japan.