Mushrooms - Quick & Delicious Recipes

Mushrooms - Quick & Delicious Recipes

You know it's the mushroom season as soon as you see dishes such as "Porcini Risotto", "Mushroom Goulash" etc appearing on restaurant menus all over Austria. Mushrooms are highly prized in Austria and people wait all year long for the start of the mushroom season. Not surprisingly, there are many delicious recipes with mushrooms as the star ingredient.

Here we present three of the most popular recipes with mushrooms.

1) Porcini Mushroom Risotto

Ingredients for 2 servings:

  • 2 tbsp oil
  • 750ml vegetable broth
  • 2 cups risotto rice
  • 250g porcini mushrooms
  • 1 onion
  • 2 garlic cloves, peeled and very finely chopped or pressed through a garlic press
  • 1 glass white wine
  • 2 tbsp butter
  • 1 pinch salt
  • 1 pinch pepper


Clean, wash and chop the porcini mushrooms. Finely chop the onion and sauté in vegetable oil in a pan until translucent. Add the risotto rice and finely chopped garlic and sauté briefly. Deglaze with the white wine and let it evaporate completely. Next, stir in the mushrooms and add enough vegetable broth to cover everything. Cook over medium-high heat for 25 minutes, gradually stirring in the remaining broth in batches. Once all the broth has been absorbed and the rice is cooked, season with salt and pepper. Stir in the butter. Enjoy!

Tip: If you want to enjoy a mushroom risotto but don't have the time to make it from scratch, we have the perfect mushroom risotto mix for you!

2) Mushroom Goulash

Ingredients for 2 servings:

  • 1kg chanterelle mushrooms
  • 1 tbsp sweet paprika
  • 500ml beef broth
  • ½ cup sour cream
  • 1 onion
  • A splash of vegetable oil
  • 1 pinch caraway
  • Some parsley
  • 4 tablespoons flour
  • 1 pinch pepper
  • 1 pinch salt


Clean the mushrooms well, then wash and cut them into small pieces. Finely chop the onion and sauté in vegetable oil in a pan. Add the mushrooms and cook until the liquid evaporates completely. Sprinkle paprika powder, stir it in and sauté briefly. Be careful not to let it burn! Quickly add the beef broth. Season with caraway and cook until the mushrooms are softened. Season with salt and pepper to taste and garnish with parsley. Serve with a dollop of sour cream on top.

Tip: If you prefer a thicker consistency, stir in some flour at the end.

3) Breaded Mushrooms


  • 500g mushrooms (porcini/parasol)
  • Oil

For the breading:

  • 2 eggs
  • Flour
  • Breadcrumbs

For the dip:

  • 250g sour cream
  • 1 clove garlic
  • 1 pinch salt
  • 1 pinch pepper
  • Herbs of your choice


Clean the mushrooms, then wash and cut them into thick strips.

Line up three containers on your kitchen counter.
Add flour in the first container, whisked eggs with salt and pepper in the second container and breadcrumbs in the third. Place each mushroom piece first in the flour and coat on all sides. Next dip in the whisked eggs and finally in the breadcrumbs - making sure to cover carefully on all sides. Repeat with all the mushroom pieces. Heat oil in a frying pan and fry the breaded mushroom on both sides until golden brown. Remove and drain on paper towels. To prepare the dip - squeeze out the garlic clove through a garlic press and add to the sour cream. Season with salt, pepper and herbs. Enjoy!

Is your mouth watering already? So, what are you waiting for? Get your favourite mushrooms and start cooking!