The Black or Périgord truffle is the most beautiful of all truffles with a black skin. We call it 'Black' truffle because the inside is also black. For Truffles, you must keep it neutral so that the refined taste comes into its own. With an egg, risotto or pasta. In this case with Fuži; a traditional pasta from Istria. The dish is quick and easy to make as a starter or side dish.

Leon van Basten - Funghi Funghi

Fresh Morels have a typical and very refined taste. To experience them properly, it’s best to prepare them as natural as possible. Like with this recipe. Can be used to prepare a nice spring garnish with poultry or veal. Or expand with other spring vegetables into a vegetarian dish.

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.

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

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

‘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'. 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

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.

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Buon appetito !!

Carmine Guidice - Ristorante Pasta e Vino, Maastricht area NL

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

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

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

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