Some of the most commonly eaten varieties on the Iberian Peninsula are the milk cap, the boletus, the black trumpet and the thistle mushroom.

4 ideas for rediscovering the flavour of mushrooms

Mushrooms are autumn’s star ingredient, equally essential to cooking while also versatile enough to feature in both cold dishes and hearty stews.

BY Compartir | 28 September 2026

With the change in temperature and the first autumn rains, one of the season’s most eagerly awaited culinary delights begins to flourish in the woods: mushrooms. Although they can be found in supermarkets all year round, it is at this time of year that they are foraged and can be savoured to the full.

There is a wide variety of species across the globe, although many of them are not suitable for consumption. Around 1,500 species have been catalogued on the Iberian Peninsula, and at the start of the season, the woods become the most popular destination for professional foragers, enthusiasts and beginners alike. Consequently, the variety of this local produce has made it an integral part of the region’s cuisine.

However, it is important to remember that not all species are edible and some can even be harmful to health. When it comes to wild mushrooms, it is important to consume only those that you can identify with certainty. On the other hand, products available at markets or specialist shops are completely safe.

Some of the most commonly eaten varieties on the Iberian Peninsula are the milk cap, the boletus, the black trumpet and the thistle mushroom. All of them are ideal for incorporating into a wide variety of dishes, both hot and cold.

 

Nutritional value

Mushrooms are low in protein, fat and carbohydrates, making them a low-calorie and low-fat food. They are also high in water and fibre, which makes them ideal for increasing the intake of these nutrients in the diet.

There are many species, and each offers unique benefits. For example, shiitake help to lower cholesterol and blood pressure, while thistle stimulate the circulatory system.

Most varieties share essential nutrients for our bodies. The Spanish Heart Foundation recommends them as a key food for promoting cardiovascular health and strengthening the immune system.

Mushrooms are a rich source of vitamins, including vitamin A; B vitamins, specifically B1, B2 and B3; and vitamins C and D. They also contain essential minerals such as iron, phosphorus, iodine, potassium and zinc, amongst others.

However, as they are a high-fibre food, they can be difficult to digest, so it is best to eat them in moderation, particularly for people with digestive problems.

 

Which dishes do they go best with?

If there’s one ingredient that can save any lunch or dinner, it’s mushrooms. Their versatility and ease of cooking make them perfect for including in a wide variety of dishes. They can be added to almost any dish, from starters and scrambled eggs to vegetable side dishes or sauces.

Mushrooms also work perfectly in hearty, spoon-fed dishes. They add great flavour to soups, cream soups and stews thanks to their intense aroma, so characteristic of autumn.

 

Some tips for preparing mushrooms

Before cooking fungi, you should remove any excess soil. It is therefore advisable not to soak them, as they are very porous and water can alter their texture and flavour. Ideally, clean them with a soft brush or kitchen paper, which can be used in conjunction with a slightly damp cloth to remove any stubborn residue.

It is also important to bear in mind that not all mushrooms are safe to eat raw. This is because some contain toxic compounds that are only broken down during cooking.

Generally speaking, button mushrooms and portobello mushrooms sold in supermarkets are safe to eat raw. Conversely, experts advise against eating wild species without cooking them first, as they can be particularly dangerous.

4 recipes that include mushrooms

Mushrooms stuffed with meat

Mushrooms stuffed with meat

1 of 4

Ingredients for 4 people

  • 12 large mushrooms
  • 300 g minced meat
  • 1 large carrot
  • 1 small red onion
  • 1 green Italian pepper
  • 100 g barbecue sauce
  • Grated cheese to taste
  • Salt and pepper to taste
  • Spices to taste
  • Extra virgin olive oil

 

Method

  1. Preheat the oven to 180 ºC. Meanwhile, wipe the mushrooms clean with a damp cloth. Remove the skin and the stem from the mushrooms.
  2. Next, chop the carrot, onion and pepper. Pour the oil into a saucepan and add the carrot and onion. Season with salt and pepper to taste.
  3. Cook over a medium heat and, once softened, add the pepper. Stir vigorously.
  4. When the vegetables turn golden brown, add the minced meat and break it up using a wooden spoon. Add spices to taste.
  5. Once the mixture is cooked, add the barbecue sauce and cook for 5 minutes. Set aside.
  6. Place the mushrooms in an ovenproof dish, having first brushed the base with a little oil.
  7. Fill the mushrooms with the mixture and sprinkle with cheese to taste. Bake for 25 minutes at 180 ºC.
  8. Once the time is up, remove from the oven and serve.

Cream of mushroom soup

Cream of mushroom soup

2 of 4

Ingredients for 4 people

  • 500 g mixed mushrooms
  • 3 medium leeks
  • 1 large onion
  • Chicken stock or vegetable stock
  • 200 ml cooking cream
  • Extra virgin olive oil
  • Thyme, rosemary or bay leaf to taste
  • Salt to taste
  • Serrano ham to taste

 

Method

  1. Add the olive oil to a large saucepan and heat over a medium heat.
  2. Chop the onion and leeks into large pieces and add them to the saucepan. Cook until softened. Meanwhile, clean the mushrooms and add them to the vegetables.
  3. Season with salt and pepper to taste and cook over a low heat for 15 minutes.
  4. Cover the ingredients with the stock and add the herbs to taste. Cook over a low heat for 20 minutes.
  5. Once the time is up, add the cooking cream and blend until smooth and creamy.
  6. Meanwhile, crumble the Serrano ham and place it between two sheets of kitchen paper. Microwave for 15 seconds until crispy.
  7. Serve the mushroom cream and garnish with the crispy ham.

Pasta with mushroom sauce and ham

Pasta with mushroom sauce and ham

3 of 4

Ingredients for 4 people

  • 400 g pasta of your choice
  • 300 g mixed mushrooms
  • 120 g diced ham
  • 1 sweet onion
  • 200 g cooking cream
  • 3 cloves of garlic
  • Parsley, to taste
  • Nutmeg, to taste
  • Extra virgin olive oil
  • Salt and pepper, to taste

 

Method

  1. Bring a pan of water to the boil. When it comes to the boil, add the pasta and cook according to the instructions on the packet. Reserve a little of the cooking water when draining the pasta.
  2. Whilst the pasta is cooking, chop the garlic, onion and mushrooms. In a frying pan preheated with oil, add the garlic cloves. Cook over a medium heat until golden, then add the parsley and mushrooms. Stir for a few minutes and set aside on a plate.
  3. In the same frying pan, cook the onion with salt to taste until softened. Then add the ham and cook for a couple of minutes.
  4. After a few minutes, return the mushrooms to the frying pan along with the ham. Pour in the cream, nutmeg and the reserved pasta cooking water. Reduce the heat and cook until the sauce thickens.
  5. Serve the pasta on a plate and spoon the creamy mushroom sauce over the top.

Scrambled eggs with mushrooms

Scrambled eggs with mushrooms

4 of 4

Ingredients for 4 people

  • 300 g mixed mushrooms
  • 30 g butter
  • 2 cloves of garlic
  • 5 eggs
  • Chopped parsley to taste
  • Salt and black pepper to taste
     

Method

  1. Chop the garlic cloves and fry them in a frying pan greased with butter until golden.
  2. Cut the mushrooms in half and beat the eggs in a bowl.
  3. When the garlic is golden, add the mushrooms and cook for a few minutes.
  4. Stir in half the chopped parsley and cook for a few seconds.
  5. Pour the eggs over the mixture, season with salt and black pepper to taste, and stir vigorously until they are well combined with the other ingredients.
  6. Serve immediately and garnish with the remaining parsley.

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