Czech Mushrooms Recipes

Czech cuisine — Svíčková, goulash, koláče — hearty Bohemian cooking with bread dumplings and Pilsner — brings its own distinctive techniques and seasonings to every ingredient it touches. When Czech cooks work with mushrooms, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, sautéing, poaching and boiling.

An umami powerhouse that adds deep, meaty savouriness — a vegetarian's secret weapon for richness. In this collection it's most often cooked with dried marjoram, potatoes, white wine vinegar, fine sea salt, pearl barley and garlic. The dishes here span czech classics ready in as little as 50 minutes to slower, more involved cooking that rewards a relaxed afternoon.