F   U   N   G   I       R   E   C   E   T   T   E   S  

        a i d e r   à   d é c o u v r i r . . .

Moriel, kip, salie

Morilles fraîches, pointes d'asperges, pintadeau, sauge croustillante                                                             (Photo: Funghi Funghi 2017)


Partagez votre recette avec des gens en Europe, en Amérique du Nord et au Moyen-Orient?


Vous trouverez ici des recettes, des idées et des conseils. De, pour et par des chefs célèbres (et moins connus), les habitants de Funghi Funghi, les gourmands, les blogueurs et les amoureux. Nous sommes également heureux de partager vos recettes de et avec des champignons avec le reste du monde. Et vice versa. Que vous soyez un professionnel ou un passionné.

Alors, envoyez votre recette (et toutes les informations personnelles que vous souhaitez partager) à




 r  e  c  e  t  t  e  s


Elegant Christmas dish with Black Trumpet mushrooms

Black trumpet mushrooms with celery and confit and fillet of red-legged partridge and own gravy. You can use this dish perfectly during the holidays. Despite some little preps two days in advance,the dish is relatively quickly to cook and can be properly prepared. The combination with celery makes the dish a bit fresher, lighter and more elegant.

Leon van Basten – Funghi Funghi

Scallops from Dune feet with fungi quinoa

A festive vegetarian alternative for chefs! Made with ‘Dune feet’, or the King oyster mushroom. With a creamy mushroom and quinoa duxelle. Therefore, with a beautiful nutty and bushy taste.

Advantages for the chef: King oyster mushrooms are available all year round, have a very long shelf life and are affordable. A distinctive, speech- and flavor-enhancing alternative for guests who want to be surprised by vegetarian dishes.

Leon van Basten - Funghi Funghi


Brioche with mushrooms and truffle

A delicious dish for the holidays. Or just for weekdays. As a lunch or brunch snack. You can make it as luxurious as you want. . . with or without fresh truffle. . . with Chestnut mushrooms or with a mix of wild mushrooms. Easy to make and - with some small preparations – in an instant on the table !

Leon van Basten - Funghi Funghi


Festive ‘Waterzooi’ with Porcini mushrooms

‘Waterzooi’ is a typical dish from Belgian cuisine, made with chicken or fish, vegetables, cream and potatoes. It is served as a kind of soup. In this variant we combine with Porcini mushrooms and saffron. Both beautifully 'earthy' and surprisingly complementary. Also, turbot, vegetables and new potatoes in saffron in a "soup" of Porcini mushrooms. A beautiful festive dish that is not difficult to make. You can do most of the preparatory work the day before. As a main course or as an intermediate dish with, for example, a king scallop instead of turbot.

Leon van Basten - Funghi Funghi


Oeuf cocotte aux champignons

'Oeuf cocotte aux champignons'. In other words, an small oven dish with egg and mushrooms. A classic from French cuisine and a beautiful vegetarian combination. Easy to make and super tasty. For breakfast, brunch, lunch or as an appetizer. You can make this dish all year round with various mushrooms. From 'just' a button, chestnut or oyster mushroom, to even truffles. For this Easter brunch I used a mix of Dutch mini Shiitake, Wood blewit (Blue foot) from the marl caves, fresh morels from Turkey and some summer truffle from Iran.

Leon van Basten - Funghi Funghi


Risotto da Carmine . . . con fungi primavera !!

An authentic Italian risotto. Easy to digest, simple to make of only fresh ingredients. ‘Primavera’, so with wild spring mushrooms. I cook risotto the Italian way. So no cream, no sour cream and al dente. Parsley and union from my own kitchen garden, mushrooms from you guys, Arborio rice from Italy and a homemade broth. That are the basics.

see video

Buon appetito !!

Carmine Guidice - Ristorante Pasta e Vino, Maastricht area NL


Mushroom Carpaccio . . . experience the pure taste !!

With this dish you really 'honor' mushrooms; as a sophisticated starter, as a walking dinner snack or as a luxurious festive vegetarian starter. Easy to make and you can choose from different types of mushrooms that can be eaten raw. The nutty taste notes are supported with some hazelnut oil and a lukewarm reduction of chicken stock and mushroom gravy. As a 'crispy item' (always good for mouthfeel and taste) you can go crazy. We have already decorated this carpaccio with crunchy Parmesan cheese, chicken skin, fried chicken liver, quail breast and goose liver.

Leon van Basten - Funghi Funghi


Quesadilles with Maitake! Quick, vega, superfood bite!

A combination of Maitake mushroom (Hen of the woods or Sheep’s head), wild spinach, goat cheese, Fontina cheese and some drops of hazelnut oil. That’s the base. Multi usable ! As filling for quesadillas, wraps or rolls. As pizza topping or on toast. As a complete dish, tapas bite or tasty snack. My recipe is based on small quesadillas with avocado dip. Enjoy!

Leon van Basten - Funghi Funghi


Spring is in the air! Fresh morels, poultry, asparagus, sage

End of February and spring is in the air! The first fresh spring mushroom is already available. From Turkey. And in several weeks during the high season starts in the Balcan, Baltic and Pyrenean areas starts. The recipe is a classic combination, were the morels have a prominent part. With chicken, coquelet or guinea fawl. Filets or legs. With a soft creamy sauce, perfumed with a touch of crispy sage. Leon van Basten - Funghi Funghi

Leon van Basten - Funghi Funghi


lasagne with chanterelles

A beautiful vegetarian dish. Full of Umami character. A ‘bomb’ of taste. Combinations of sweets like apricot from the chanterelles and the Gruyere cheese. Cook it in the high season, and you get value for money. Of course, you can replace for other mushrooms or a mixture. I sometimes sauté minced veal of beef together with the mushrooms. Anyway, a nice main dish to combine with some bread and salad. Enjoy!

Leon van Basten - Funghi Funghi


Ho Ho Ho ! Festive Fungi appetizer!

A delightful and tasty appetizer. A creamy vegetarian tapenade composed of young cream cheese, black trumpet mushrooms and perfumed with a tough of truffle. Not only for the Christmas holidays, but year-round as appetizer, as aperitif snack or as tasteful bite on parties. While your guests have a drink and this food sharing appetizer, you ‘buy’ some time and space in the kitchen for preparing the first course’. Easy and relaxed! Especially because you can make this tapenade the day before. This way you can enjoy your Christmas diner as well! Ho Ho Ho !

Leon van Basten - Funghi Funghi