Firstly, sauté the chopped onions in the butter and add the pre-soaked mushrooms (1 hour). Add the stock and the water from the mushrooms, the potatoes cut into cubes and the spices. After a short time add marinated mushrooms and boil until the mushrooms and potato cubes are soft. Dilute the sour cream with the milk, mix in the flour and thicken the soup. Allow to simmer for 10 minutes and add a little sugar and dill. Add the sliced eggs but do not boil any more. No need to make the soup any sourer; the marinated mushrooms give it a wonderful taste and the dried mushrooms a great smell.

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Chop the onions and fry them in the butter in a pan. Add the unrinsed rice and fry for two minutes. Add the wine and allow the mixture to thicken. Add the chopped chanterelles and season with salt and pepper. In a separate pan, mix the water with the stock and add the mixture to the pan with the mushrooms with a ladle. After each ladle, stir until the water has evaporated. Repeat until you have run out of liquid or the risotto is ready. Finally, add two handfuls of parmesan and the chopped thyme and season with salt and pepper to taste. Garnish with a sprig of rosemary. The risotto is ready when it is visibly creamy and the rice is not overcooked and slightly crisp on the inside.

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Chop the onions and sauté in butter with the bay leaf and the allspice. Add the mushrooms, ground caraway and salt, pour in the stock and stew for about 30 minutes. Mix the sour cream with half the milk and thicken the mushrooms. Cook for 10 minutes, add the remaining milk with the beaten egg yolk. Cook for one minute, add the dill and remove from the heat. Add lemon juice, dill and sugar according to your taste. Serve with pasta or potatoes; it is also excellent with fresh bread.

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Cook the pearl barley in salted water until soft (25 minutes, do not overcook it). Place the dried mushrooms in a bowl, pour hot water over them and allow them to soak for at least one hour. Squeeze and chop them. Chop the onions. Peel and crush the garlic. Melt the lard in a pan, add the onions and sauté. Add the mushrooms, salt and pepper. Sauté for a further 5 minutes. Add the stock (or just the water used to soak the mushrooms) and stew for 30 minutes until the mixture is soft. Add the pearl barley, garlic, parsley, thyme and oregano. Stew for 10 minutes on a low heat. Add the stock as necessary and season. Towards the end, add butter and stir. The “Kuba” can be prepared in a pan. All you need to do is level the surface and place in an oven preheated to 220°C, or as little as possible so that it does not become dry. It should remain creamy on the inside and crispy on the outside.

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Soak the dried mushrooms (Jelly ear/Jew’s ear) in water for 2 hours. Peel, wash and cut the potatoes. Cut and slice the sausage and onions. Sweat the onion in the lard, add the goulash and hot pepper powder mix and stir. Into this colourful base, add the sausage and potatoes and sauté vigourously. Add hot water and stew until the ingredients are semi-soft. Add the pre-soaked sliced mushrooms and stew further. Add the salt, pepper and smooth flour. Quickly bring to the boil and turn off the heat. Garnish with parsley or lovage.

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Sauté the mushrooms with the shallot (make sure your dried mushrooms have been pre-soaked) and stew them for a while. Add the Madeira, brandy or cognac, demi-glace (veal broth or other strong broth) and cream; allow it to come to the boil again and reduce until the sauce thickens. Add the salt, pepper and chopped herbs. Serve with boiled asparagus (perhaps stewed lightly in butter) and gnocchi or new potatoes. Try it with confit of rabbit or saddle of veal.

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Wash the mushrooms and cut them into approximately 1-centimetre slices. Crush the cloves of garlic with a mallet and side of a knife. Place the garlic in a pan with the chilli, butter and olive oil. Once the garlic starts to turn yellow (2 minutes) remove it from the pan. Increase the intensity of the burner and add the mushrooms. Sauté on both sides for 3 to 4 minutes until golden. Stir carefully. Turn off, add the salt and chopped parsley. Serve immediately as a starter or snack. They are also great served with a steak or on pasta.

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Heat the oven to 200°C. Clean the mushrooms and cut larger pieces into smaller ones. Place the mushrooms in a pan and add the unpeeled cloves of garlic, sliced onion, oil, butter, rosemary and sage. And salt and pepper and mix the contents thoroughly. Place the pan in the oven and bake for 30–45 minutes. Meanwhile, boil the potatoes until they are soft (20 minutes). Add butter and milk, salt and pepper and mash them. Serve with the baked oyster mushroom and garnish with green leaves.

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