Burgundy mushrooms


Wonderful various wild mushrooms on our plate with their aromas to envelop our senses and prepare us for unprecedented taste quests.

We will make a variation of the French recipe, where we put only the wild mushrooms.

The wine I will put is a white fruity wine, so as not to burden the delicate taste of wild mushrooms, and to highlight their delicate flavors.


  • 200g beetles
  • 200 g mushroom (or Agioritiko)
  • 200 g mushrooms martaki (liquid)
  • 200 gr agaricus
  • 20g truffle cut into very thin slices
  • 15-20 kokkari onions
  • 1 tbsp tomato paste (optional)
  • 2 bay leaves
  • 2 sk. Garlic
  • 250 gr white wine
  • 2 carrots
  • ½ kg of beef (or vegetable broth)
  • Salt-pepper-olive oil-butter
  • Thyme-laurel


  1. Cut our mushrooms into equal pieces in volume. Put the olive oil and our onions in a casserole dish and sauté them until they get a caramel color. Add the pulp, garlic and sliced carrots.
  2. Then we put our mushrooms and sauté them for 3-4 minutes (be careful not to get their liquids in the sautéing). Quench with wine.
  3. Add the broth, the truffle cut into very thin slices, our herbs and let it simmer for about 30 minutes until the volume of the liquids decreases and our onions soften.

We can serve it with an accompaniment of our choice, such as puree, spaghetti, noodles, risotto etc

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