Autumn is the season par excellence for wild mushrooms and game. More than a set menu, we give you ideas for making starters and main courses using produce that is abundant in markets, food shops and restaurants between October and December.
Porcini mushroom carpaccio with egg yolk and salt flakes Venison fillet with red fruit purée
Fresh pasta with partridge escabeche Caesar’s mushrooms with stewed roe deer
Scrambled eggs with wild mushrooms Wild boar in red wine
Frisée leaves, wild mushrooms in escabeche served with venison tartare Stewed quails
Game pâté with wholegrain bread and wild mushroom chips Truffled, roasted squab
Garlicky saffron milk cap mushrooms Venison stew served with potatoes and vegetables
Cream of black chanterelle mushrooms with potatoes and cream Rice with hare