As it's autumn, you've probably already been to Sierra Nevada Nature Reserve, Sierra de Los Filabres and Sierra María-Los Vélez Nature Reserve, which are a must if you want to go foraging for delicious wild mushrooms. 

There are hundreds of recipes for these delicious mushrooms and you can enjoy them grilled or in a stew, but it always seems harder to find delicious vegan recipes. So we would like to share five delicious ways of tasting mushrooms for vegans: five warm dishes that are perfect for this time of year.

Soupy rice with saffron milkcaps

A simple recipe to enjoy with family or friends. The hardest part is make sure you don't overcook the rice and get it just right. 

Ingredients for 4 people:

180 g brown basmati rice

80 g saffron milkcaps

2 cloves of garlic

1 litre homemade vegetable stock

Olive oil

Parsley

Method:

Total time: 40 min

Preparation: 20 min

Cooking: 20 min

How to make soupy rice with saffron milkcaps

First, clean the milkcaps well with a brush to remove all the dirt and then use a damp cloth or kitchen towel.

Then cut the mushrooms to the size you want with a very sharp knife so that they do not tear. Next, peel and slice the 2 garlic cloves.

Add a little olive oil and then the two cloves of garlic to a saucepan over a low heat, until they are slightly golden. Then add the milkcaps that we have chopped and lightly sauté with a wooden spoon or fork if possible.

Add the basmati rice straight away and sauté it with the garlic and the milkcaps until the rice has absorbed all the olive oil. This, as well as giving the rice grains a strong flavour, prevents it from being overcooked. It's a great trick! Once the oil has been absorbed, add a small glass of vegetable stock and wait for it to be absorbed, and then add the rest of the stock, letting it cook until the rice is cooked. A few minutes before it's cooked, you can add chopped parsley.

Then, like all rice dishes, you leave it to rest for about 5 minutes covered and... it's ready to be served! Don't forget to sprinkle a little parsley on each dish.

Verdina bean stew with boletus mushrooms

One of the healthiest high-calorie combinations is legumes with this delicious wild mushroom: boletus edulis. This recipe is very easy to make and requires very few ingredients. You'll love this delicious stew, whether you are a vegan or not!

Ingredients for 4 people:

300 g Verdina beans

2 large boletus mushrooms

Water

¼ onion

1 bay leaf

Salt to taste

Method:

Total time 2 hours 15 minutes

Preparation 15 min

Cooking 2 hours

How to make verdina beans with boletus mushrooms.

As with most legumes, except pardiñas, we must put the verdina beans in a saucepan covered with water and a handful of salt, and leave to soak for 24 hours before cooking.

After 24 hours, you can put the pan over a low heat, add ¼ onion and the bay leaf, which always helps to enhance the flavour. When it boils, "shock" with cold water three times. Oh, and don't forget to taste them to see if you need to add a little more salt.

While the beans are cooking, clean the mushrooms with a damp cloth or kitchen towel and then chop them into pieces that are neither too large nor too small. Once they are clean, put a frying pan on the heat and sauté the mushrooms until they are golden on the outside. That's how we know that they have remained juicy on the inside. Remove them from the heat and keep them to one side.

About 5 minutes before the stew is cooked, add the mushrooms to the pan so that all the flavours are combined, and after 5 minutes of boiling, you'll have a delicious stew that is ready to be served! However, as with most stews, if you make the stew the day before you are going to eat it, the flavour of the mushrooms will be stronger. 

Noodles with wild mushroom and sherry sauce

Carbohydrates are an essential part of a balanced Mediterranean diet, and if we accompany them with healthy vegetables such as garlic, onion and carrots and a mix of mushrooms... you'll get a delicious and healthy dish such as this one that we propose in this recipe. 

Ingredients for 4 people:

400 g noodles

100 g young garlic

1 onion

1 carrot

200 ml vegetable stock or water

200 ml sherry

150 assorted wild mushrooms

Salt

Ground black pepper

Extra virgin olive oil

Method:

Total time: 45 min

Preparation: 10 min

Cooking: 35 min

How to make noodles with wild mushroom and sherry sauce

Add a little bit of oil to the pan and then finely chopped onion, carrot and young garlic. Sauté the ingredients for about 3 minutes and add the mix of mushrooms for another couple of minutes. Add the sherry and immediately turn up the heat so that the alcohol evaporates and then return to a simmer once this occurs, then add the water or vegetable stock and simmer for 20 minutes. 5 minutes before it's cooked, add ground pepper.

Prepare another pan with plenty of salted water to cook the noodles until they are "al dente". After cooking, drain the noodles with cold water, return them to the pan and add the sauce. Stir over very low heat so that the sauce and its flavours blend with the noodles, and it will be ready to be served.

Another option is to drain the noodles and serve on the plate with the sauce separately so that each diner can add their own. 

A classic dish: garlic wild mushrooms!

Although it is a very typical and apparently simple dish, there are several ways to cook these tasty mushrooms. 

Ingredients for 2 people:

150 g seasonal wild mushrooms

2 cloves of garlic 

1 cayenne pepper

Salt

Olive oil

Method:

Total time: 30 min

Preparation 15 min

Cooking: 15 min

How to make garlic wild mushrooms.

Clean the mushrooms with a damp cloth.

Chop the mushrooms according to their size: if they are large, cut them into four halves, but if they are small, you might not even have to cut them at all. Peel the two cloves of garlic and cut them into slices that are neither too thin nor too thick. 

When everything is ready, in a clay pot put olive oil and sliced garlic and, optionally, depending on whether you like it spicy or not, a cayenne pepper. When the garlic is slightly golden, add the mushrooms and salt and leave it over a medium heat for 10 minutes. After that, give it a final blast of heat, raising it for 5 more minutes. Turn off the heat and cover the clay pot with a lid or plate and leave it to rest for 5 minutes. 

And for the kids... Mushroom soup with soya milk!

Although it is a grandmother's recipe for all ages, we all know that making children eat vegetables and mushrooms can be an impossible task. So if you offer your children soup, they'll happily eat healthy food.

Here's an interesting fact... Did you know that in Spanish there are two words for mushroom? "Seta" and "champiñón". And in French it's "champignon".

Ingredients for 2 people:

250 g mushrooms

1 leek

½ onion 

500 ml soya milk

Salt

Ground black pepper

Extra virgin olive oil 

Method:

Total time: 35 min

Preparation: 20 min

Cooking: 15 min

How to make mushroom soup.

As always, before you start, clean the mushrooms well and chop them.

Chop the onion, garlic and leek, putting about 5 cm of the leek to one side to put as a topping on the dish.

After the ingredients are ready, pour olive oil into the pan and brown the onion, chopped garlic and leek. Next, add the mushrooms and sauté well. Add the soya milk, season and cook for 15 minutes.

Meanwhile, julienne the leek that you had set aside and fry it in very hot oil to make it crispy.

To finish, serve in a dish, put the crispy leek as a topping and enjoy!