Autumn is special not only because of the falling leaves but also for the abundance of fresh, seasonal vegetables at the markets. Mushrooms, available year-round, pair perfectly with these autumn ingredients. If you want to prepare diverse and flavorful dishes, it’s worth exploring the market for fresh vegetables that harmonize beautifully with mushrooms. Let’s see which vegetables these are and how best to use them!

Pumpkin is one of the most popular autumn vegetables, easily found at markets. Its creamy texture and sweet taste perfectly complement the earthy flavor of mushrooms. You can make a creamy pumpkin and mushroom pasta or a pumpkin cream soup with roasted mushrooms. If you prefer something simpler, roast pumpkin and mushrooms together, season with fresh herbs, and you’ll have a delicious side dish or main course.

Sweet potatoes are another vegetable that pairs wonderfully with mushrooms. Their creamy and slightly sweet taste balances the stronger flavor of mushrooms. You can make sweet potato puree with sautéed mushrooms or bake both in a dish with olive oil, garlic, and spices for a hearty and nutritious one-pan meal.

In autumn, beetroot is widely available at markets, and for good reason—it’s an incredibly versatile vegetable. Its earthy and slightly sweet flavor pairs well with mushrooms, especially in a salad or as a side dish. Try a beetroot and mushroom risotto or a roasted beetroot and mushroom salad for a truly unique flavor experience!

Brussels sprout is full of vitamins and is a fibrous vegetable that can be easily found in autumn markets. Its slightly bitter taste works wonderfully alongside mushrooms. You can make a hearty dish with brussels sprout and mushrooms or sauté the two together for a quick and healthy side.

Celery is a staple autumn vegetable and is easy to find at markets. Its crunchy texture and intense aroma make it a great match for mushrooms, whether in a celery and mushroom soup or as a roasted side dish. A celery cream soup served with sautéed mushrooms will be a silky, flavorful dish.

Carrots, ever-present at markets, are also an excellent choice to pair with mushrooms. Their sweet taste and vibrant color brighten up dishes, whether in a carrot and mushroom stew or a roasted vegetable dish where the two ingredients enhance each other’s flavors.

Tips for combining mushrooms with autumn vegetables:

 

Freshness: Vegetables bought at the market are much fresher and tastier, so it’s worth choosing these options. Always pick fresh and firm vegetables.

Texture and colors: Combine vegetables with different textures and colors to create a dish that’s rich in both taste and appearance. For example, the creamy pumpkin and crunchy celery create a nice contrast alongside mushrooms.

Spices: Use herbs like rosemary, thyme, or bay leaves to season autumn dishes—these perfectly complement the flavors of mushrooms and vegetables.

 

Autumn is the perfect time to take advantage of the abundance of fresh vegetables from the market. Combined with mushrooms, you can prepare simple yet fantastically delicious dishes.

Potato pancakes with mushrooms

 

Prepare traditional potato pancakes with fresh mushrooms! Sauté the mushrooms with onions and garlic, then serve them with noodles and sour cream or tartar sauce!

Recipe: https://www.boglarchamp.ro/en/potato-pancakes-with-mushroom/ 

 

Mushroom ragout with red lentils

 

This meatless recipe is not only a nutritious main dish, but can also be included in various diets and special diets.

 

Recipe: https://www.boglarchamp.ro/en/mushroom-ragout-with-red-lentils/ 

 

Pleurotus mushrooms with cream and goat cheese

 

A nutritious, simple and very tasty dish: this pleurotus mushroom recipe can be served as a side dish or as a main course.

Recipe: https://www.boglarchamp.ro/en/pleurotus-mushrooms-with-cream-and-goat-cheese/ 

 

Bean Soup with Champignon Mushrooms and Cheese Dumplings

 

In our region, bean soup is often served with smoked ham hock or sausages, but delicious vegetarian versions can be prepared – just a little creativity and champignon mushrooms are needed.Recipe: https://www.boglarchamp.ro/en/bean-soup-with-champignon-mushrooms-and-cheese-dumplings/

The Champignon mushroom is a versatile and tasty choice, found in the kitchens of many nations. In this article, we introduce you to the exciting world of Champignon mushrooms and showcase several international flavors in which the Champignon mushroom plays the lead role.

Italian cuisine places significant emphasis on fresh and quality ingredients. The Champignon mushroom is abundant in Italian dishes, especially popular in the juicy Champignon mushroom risotto. This delightful rice dish wonderfully highlights the rich flavor and texture of the Champignon mushroom.

French cuisine is famous for its delicate flavors and elegant preparation. The Champignon mushroom stew prepared in French style with butter and spices is a real delicacy. The butter and spices beautifully complement the taste of the Champignon mushroom, resulting in a truly delicious and unique dish.

Asian culinary arts contribute exciting flavors and distinct spices to the world of Champignon mushrooms. The Champignon mushroom soy-fried rice is a dish where the mushroom pairs with the tangy flavor of soy sauce and the crispy texture of fresh vegetables. This combination is both delicious and nutritious.

Mexican cuisine is renowned for its spicy and flavorful dishes. The Champignon mushroom fajitas is a dish where we can savor the mushroom’s spicy and grilled flavor, together with fresh vegetables and tortilla. This nourishing and special dish surely provides a flavorful experience.

Indian cuisine dances with rich and spicy flavors. The Champignon mushroom curry is a dish where the mushroom meets the intense and spicy world of Indian spices. This dish offers a unique taste sensation for spice lovers, and the mushroom’s rich texture harmonizes well with the curry sauce.

Because of its versatility and delicious nature, the Champignon mushroom fits seamlessly into the diverse culinary cultures of the world. From Italian risotto to French stew, Asian soy rice, Mexican fajitas, and Indian curry, the Champignon mushroom shines in many exciting and varied dishes. Explore the world of Champignon mushrooms and prepare these worldwide flavors in your home kitchen.

Striving for healthy skincare is important for all of us, and the growing awareness towards natural ingredients is attracting more and more people. In this article, we will explore the amazing properties of the pleurotus mushroom, which are worth incorporating into our skincare routine. The pleurotus mushroom not only plays a prominent role in healthy eating but also in skincare. Let’s find out how we can make the pleurotus mushroom the secret ingredient of our skin!

The pleurotus mushroom has an extremely moisturizing effect, offering an excellent solution for treating dry and dehydrated skin. The mushroom’s rich water content helps retain the skin’s moisture, making it soft and elastic. The pleurotus contains components that assist in maintaining optimal skin hydration.

The pleurotus mushroom possesses anti-inflammatory properties that can assist in addressing skin issues such as acne, eczema, or rosacea. The unique compounds of the mushroom reduce skin inflammation and irritation, thereby improving its condition and appearance. Pleurotus provides a natural alternative to anti-inflammatory creams and gels.

Antioxidants are essential in preserving skin health and protecting against harmful free radicals. The pleurotus mushroom is extremely rich in antioxidants, which aid in shielding the skin from environmental damage. Antioxidants contribute to the youthful appearance of the skin and assist in reducing the onset of wrinkles.

Why spend on expensive skincare products when we can create effective masks and creams at home? For instance, we can make a pleurotus face mask with honey and yogurt, or a pleurotus tonic with rose water and green tea. These recipes are gentle on the skin and help to rejuvenate and nourish it.

The pleurotus mushroom not only plays a vital role in healthy eating but also in skincare. Due to its moisturizing, anti-inflammatory, and antioxidant properties, it’s worth incorporating it into our skincare routine. Let’s try a few homemade recipes and enjoy the beneficial effects of the pleurotus on our skin. We shouldn’t forget that natural ingredients often provide the best solution for maintaining skin health and achieving a radiant appearance.

Edible mushrooms are not only versatile, tasty, and unique ingredients for cooking, but they also have numerous advantages for consumption. They are low in calories but rich in vitamins, minerals (such as potassium, iron, copper, selenium, zinc, phosphorus, and magnesium), and antioxidants. They contain approximately 92% water, making them excellent sources of fiber and protein. They are gluten-free and lactose-free, making them suitable for various dietary plans.

Let’s see which edible mushrooms, both cultivated and wild, are considered the healthiest!

Fresh herbs are a great match for mushrooms. We can warmly recommend almost any fresh herb grown in our region for mushroom dishes. Parsley is one of our most popular herbs and is also extremely healthy. It contains vitamins K and C, beta-carotene, and has beneficial effects on our immune system, protecting against infections and having anti-inflammatory properties. It is also rich in iron, making it a recommended addition to the diet of people with anemia. Finally, parsley aids digestion, so it’s worth sprinkling it on all mushroom dishes when serving.

The majority of cultivated mushrooms worldwide belong to this species. 100 grams of white button mushrooms contain only 33 calories, 6 grams of protein, and just 3.3 grams of carbohydrates. They are rich in essential vitamins (B2, C, D, E) and important minerals such as calcium, potassium, folic acid, zinc, copper, niacin, selenium, and iron. Research has shown that regular consumption of white button mushrooms can reduce high cholesterol levels, thanks to a compound called lovastatin found in them. Eating white button mushrooms also helps prevent excessive estrogen production, reducing the risk of breast cancer.

We have written about the benefits of consuming king oyster mushrooms, which are also cultivated by Boglar Champ, several times. 

100 grams of king oyster mushroom contains only 33 calories. Thanks to its unique oyster-like flavor and meaty texture, it is a popular ingredient in gourmet vegetarian recipes. Consuming 100 grams of fresh king oyster mushroom meets 40% of an adult’s daily requirements for vitamin B2 and niacin, 25% of folate requirement, 23% of pantothenic acid requirement, and 17-20% of vitamin B1 requirement. It has a high content of ergosterol, which converts to vitamin D2 (ergocalciferol) under UV light. It is a natural source of beta-glucan, which can contribute to proper immune function. Its high fiber content has a positive effect on the digestive system and can reduce the risk of colorectal cancer. In traditional Eastern medicine, king oyster mushrooms are used for the treatment of infections, diabetes, and cancer. Their immune-boosting and cholesterol-lowering properties are currently being researched. Japanese researchers have successfully reduced the growth rate of certain tumors with king oyster mushroom extract. Animal studies have shown the cholesterol-lowering effect of dried and ground king oyster mushroom used as forage.  Extracts against high blood cholesterol levels have been made from it in the Czech Republic, and it has been used to produce antibiotics in Russia. 

Chanterelle mushrooms are not only delicious but also very healthy. Carbohydrates (such as glycogen), proteins, and amino acids make up a large part of their dry matter. They contain a higher amount of lecithin among lipids. Provitamins (carotene, ergosterol) can also be found in them. They have a very flavorful taste and can be used as a spice. The disadvantage is that they cannot be cultivated. They grow in the wild, favoring forested and bushy habitats. They can be found from June to November if the region has received sufficient rainfall. As with all wild mushrooms, be cautious when collecting or purchasing them: only use inspected chanterelle mushrooms for consumption!

The bolete family of mushrooms cannot be cultivated, but the good news is that delicious porcini mushrooms can be collected from May to October. They contain a high amount of ergothioneine, which has cytotoxic effects. In other words, it helps the immune system fight against bacteria and viruses. They are found in forests, forest edges, and clearings. When collecting them, also be cautious not to mistake them for their similar toxic relative, Satan’s bolete (Boletus satanas). For all wild mushrooms, have them checked by an expert to ensure that you have gathered edible species!

The short answer is that almost any spice can work well if it harmonizes with the other ingredients used in the meal. However, many amateur cooks feel uncertain when it comes to seasoning mushrooms, often sticking to the safe bet of salt, pepper, and garlic as they are hard to go wrong with.

However, mushroom dishes can be made even more flavorful with a variety of spices. Below, we list some of the spices that we believe go particularly well with the Pleurotus and Champignon mushrooms produced by Boglar Champ. Our selection includes seasonal herbs that have played an important role in East-Central European and specifically Romanian and Transylvanian gastronomy for centuries. Of course, there are many other spices you can experiment with in the universe of flavors!

Fresh herbs are a great match for mushrooms. We can warmly recommend almost any fresh herb grown in our region for mushroom dishes. Parsley is one of our most popular herbs and is also extremely healthy. It contains vitamins K and C, beta-carotene, and has beneficial effects on our immune system, protecting against infections and having anti-inflammatory properties. It is also rich in iron, making it a recommended addition to the diet of people with anemia. Finally, parsley aids digestion, so it’s worth sprinkling it on all mushroom dishes when serving.

Thyme is not only a common spice in many of our recipes, but it is also a medicinal herb often used for upper respiratory tract ailments. Thyme not only enhances the flavor of mushroom-based dishes with its distinctive aroma but also has anti-inflammatory properties. It may help reduce blood pressure and has antibacterial and anti-inflammatory effects.

Rosemary was used for healing purposes even in the Middle Ages. It has analgesic and numbing effects and improves blood circulation. It is known for its anti-inflammatory, immune-boosting, and digestive properties. Among other things, it can prevent bloating and constipation.

Known as the king of herbs, basil has been revered in many cultures as a sacred plant due to its wide-ranging healing properties. It is a nerve tonic, appetite stimulant, carminative, and is recommended for coughs. It can lower high blood pressure and help alleviate stress. It is an essential spice in world-famous Italian cuisine, not only as a constant companion to tomatoes in various dishes but also because it is believed to enhance the flavor of tomatoes and, not insignificantly, repel pests.

Tarragon is a beloved herb in Transylvanian cuisine and an essential ingredient in various soups and broths. However, few people know how rich it is in micronutrients. It contains potassium, calcium, manganese, iron, vitamin A, and magnesium. A mushroom goulash seasoned with tarragon and loaded with vegetables is not only extremely tasty but also healthy thanks to the tarragon.

Oregano is an excellent seasoning for pizza, grilled dishes, soups, and sauces, but it offers even more benefits. It is a cough suppressant, appetite stimulant, and has a calming effect on the nervous system. It is effective for gastrointestinal complaints and is recommended for sore throats and as a cough suppressant. Our favorite festive dish, creamy mushroom soup with goat cheese dumplings, is truly complete with oregano!

Some call it the herbal aspirin. Sage has been used not only in traditional folk medicine for centuries but scientific research has also shown that the essential oils and resins in sage leaves have disinfectant, antibacterial, and anti-inflammatory effects. It is used for gingivitis, mouth, and throat inflammation, aids digestion, and soothes the stomach. It has a bitter taste, so use it sparingly as a spice. It pairs well with strongly seasoned dishes and is often included in herb blends. It is an important component of the famous Tuscan herb blend, along with oregano, basil, marjoram, rosemary, borage, and thyme. Try it in our recipe for mushroom and bean soup with cheese dumplings! 

Providing varied meals for the family during summer vacation can be challenging. Here’s a recipe selection containing mushroom recipes that are healthy, delicious and “sellable” for kids as well.

Summer is a great time for cold soups that can be made without cooking. Choose seasonal fruits such as summer apples, pears, forest fruits, watermelon or use pitted compote, frozen fruit or jam. In this case, be careful not to add too much sugar to your soup. Mix 4 cups of fruit with a banana using a blender, mix with half a liter of rice or coconut milk, season with cinnamon or mint leaves and add the fruit your child prefers.

If your child doesn’t eat mushrooms despite you trying out the most delicious, mouth-watering, and complex recipes, hide the mushroom in a simple but great patty! We can serve grilled vegetables – carrots, peppers, zucchini, potatoes – as a side dish.

Everyone loves pizza, and if we prepare it with different toppings, everyone is sure to find a slice they like. If we have frozen or pre-baked pizza crusts at home, the freshly baked pizza is ready in 15-20 minutes!

Mushroom cheese pizza: line the baking sheet with parchment paper or grease it with oil, place the dough on it. Spread the tomato sauce on the dough, then sprinkle with mushrooms and grated cheese. Bake in a preheated oven at 200-220°C for 15-20 minutes until done.

Mushroom-vegetable pizza: chop 2 peppers, 5 mushrooms, 1 small onion, spread the dough with tomato sauce and sprinkle with vegetables and fresh basil. Bake in a preheated oven at 200°C for 30 minutes, then sprinkle with a few more basil leaves before serving.

For the fruit salad, choose seasonal fruits: chop 1 slice of watermelon, 2 apricots, 1 apple, 1 pear, a few strawberries, sprinkle with a handful of blueberries and raspberries – and it’s ready. If we want to enhance the flavors, we can use a little honey and lemon juice. No dessert is healthier and more vitamin-rich than this!

If we want to put a warm meal on the table quickly, pasta is one of the best choices. In this quick recipe presented here, mushrooms and spinach are the ones representing healthy and vitamin-rich ingredients.

Put water on to boil for the pasta. For the filling, first melt 2 tablespoons of butter in a pan, sauté four cloves of chopped garlic in it, then add cleaned and chopped mushrooms (if we cook for a family of four people, 30 dkg is enough), add salt and pepper. Once the mushrooms have softened, add spinach (20 dkg), cover and steam for 1-2 minutes. Then add 3 dl of cream and bring to a boil. Serve by mixing it with the cooked and drained pasta. If we want to add more flavors to it, we can use grated cheese or herbs.

If you seek more inspiration, take a look at our recipe collection! 

Bon apetit!

Forcing or blackmailing (e.g. “eat just one more bite for grandma, one more for grandpa”) only triggers resistance and reinforces negative experiences related to eating, which can lead to further nutritional difficulties or eating disorders that may persist in adulthood – experts point out

It is best if they regularly encounter new flavors and foods with different textures from the very beginning. Gradually introduce them to foods the family frequently consumes. Emphasize daily consumption of vegetables and fruits. Avoid sweets until the age of 2 or allow it very rarely. Too much sugar can harm not only teeth or general health but also makes toddlers too “sweet-toothed”. This will increase the likelihood of them disliking vegetables and fruit with strong, not so sweet taste.

If they had a monotonous diet in infancy, it will be slightly more difficult to get them out of it, and their aversion to certain foods will persist until adolescence or adulthood.

But to clear the air: before we blame our child for being picky, let’s also consider that even children between the ages of 1.5 and 4 who have a good appetite begin to be wary of foods previously unknown to them. Experts say this has evolutionary reasons: this is how we protected ourselves in prehistoric communities against dangers lurking for toddlers who had just learned to walk, such as consuming poisonous plants or mushrooms. So if they eat relatively varied food but do not accept new or differently prepared foods that seem new, it does not necessarily mean pickiness!

1. Let go, relax, and take a deep breath. Studies show that constantly talking about pickiness and constantly contemplating on the child’s eating habits only worsens the situation.
2. The family should eat together at least once a day, preferably at the same time every day, sitting at the table with no TV or other distractions. Routine plays a big role in developing and maintaining healthy eating habits.
3. Children learn primarily by imitation: if they see that we also eat healthy dishes, and we digest nicely, calmly, paying attention to the food, then sooner or later they will also learn this. While if they see us rushing to eat a croissant and snacks in front of the laptop or TV, it will be difficult to raise them to do the opposite. So let’s look at ourselves: what examples are we setting for our children in terms of eating? And if we don’t want them to eat the same way we do now, then we need to change our own eating habits first.
4. Let’s cook together! This will not only develop their fine motor skills but they will probably be more willing to eat the meal if they themselves have participated in the making.
5. If they are not willing to eat raw vegetables, let them play with them beforehand: younger children can play with carrot and cucumber pieces like puzzles while older children can help with chopping. If they get used to the texture of raw vegetables and are less repelled by them, they will eventually taste them (especially if we regularly crackle some slices in front of them) because curiosity is stronger than repulsion.
6. Presentation is often key: instead of the usual chopped vegetables/fruits, it’s worth varying a little, for example drawing a cat head from cucumber and bell pepper slices on the plate, or making a smiling face out of vegetables on top of the salami sandwich.
7. Never tell your child to eat everything on their plate; don’t praise, scold or reward them with food (for example, don’t give them sweets as a reward if they have eaten lunch).
8. Always put a small amount on their plate, even less than they are expected to eat. This way then they won’t face unrealistic expectations. And if they’ll ask for more, you can always give them.
9. Always respect the fact that the child’s body is their own and they have control over it – even at the table. Don’t stuff food into their mouth!
10. Try offering “disliked” foods in different ways! It is said that a child needs to meet an ingredient or dish at least eight times to find out if they like it or not. So if, for example, they don’t accept grilled mushrooms or mushroom stew, we can try making mushroom patties or mushroom cream – more recipes here.

If we feel like we’ve tried everything but the child still refuses to broaden their palette of foods consumed, it’s possible that a sensory disorder is behind it.

Certain tastes and textures can be stubbornly rejected due to certain neurological problems. It may be that the child has difficulty processing certain sensory stimuli. ADHD, autism, various degrees and types of neurological immaturity can also be symptoms of hypersensitivity to certain tastes and textures. If we suspect this, we should consult a psychologist, exercise therapist, or dietitian, because if the diagnosis is sensory overload, in addition to the symptomatic treatment of the eating disorder, it will be necessary to combine these fields of expertise.

At the same time, if a child is a light eater, but is cheerful, healthy and lively, then there is no reason to worry. If, on the other hand, he is depressed, he loses weight, it is worth seeing a doctor, because it is possible that there are medical reasons behind the pickiness.

May marks the beginning of barbecue season as the weather warms up enough for you to spend the weekend outdoors with friends and family until early evening. We have gathered some tips to help you create the perfect atmosphere for a BBQ party, prepare delicious snacks, and make these occasions unforgettable.

The grill is an indispensable accessory for a BBQ party, so choose one that burns with charcoal. Buy the right amount of charcoal in time and prepare the bowls, plates, and metal trays for marinating and serving. Have several long-handled forks, spatulas, and tongs on hand: with the right tools, you can easily place the grilled goodies on the plates. Don’t forget about the special apron for the grill master!

Prepare the ingredients beforehand on the morning of the barbecue: marinate the meat, and prepare the garnishes, salads, and sauces you will need.  The grill grate should be hot, and the coals should be evenly lit to ensure the best possible result. Remember to light the grill before guests arrive so you can start cooking as soon as possible.

Hydration is always key, and if you’re planning an outdoor party with lots of movement, have plenty of still water on hand, as this is the best way to quench your guests’ thirst. For a wider variety of drinks, stock up on a couple of bottles of mineral water. If children and young people are invited, make at least two types of lemonade! Try to avoid sweetened and fizzy drinks! Besides the people who will drink alcoholic beverages, remember the designated drivers, and have non-alcoholic beer on hand.

Vegan and vegetarian diets are becoming more common in any friend group. Be prepared, as grilled mushrooms and vegetables can become the stars of the party as many of your guests, some out of curiosity, won’t be able to resist these mouth-watering, yummy flavors. Here’s how to prepare perfect mushrooms on the grill, and remember: the mushrooms don’t need to be fried and over-dried. If marinated beforehand, they’re ready in 10-15 minutes! For grilled mushrooms, use tongs instead of forks; another good tip is to brush the mushroom pieces with olive oil to prevent them from sticking to the grill. Don’t forget to try this easy-to-make, delicious garlic and lemon mushroom recipe! And here are three more grilled mushroom recipes to make your BBQ menu even more colorful. 

A barbecue can last from midday to early evening, and you almost certainly won’t be cooking and eating all day. Have a few packs of cards, footballs, badminton rackets, and a chessboard prepared. If children are present, have other age-appropriate board games ready, as there are bound to be breaks between frolicking, running around, or playing hide-and-seek. A family barbecue is also a nice opportunity for children to learn through play. Grilling bacon, turning mushrooms and vegetables, or slicing meat on the grill doesn’t have to be done by one person. Younger children can be involved in preparing and cooking if they can already look after their physical safety. Cleaning the grill, however, should be left to adults.

Have a blast with your barbecues in 2023!

While there’s a certain charm to barbecuing outdoors and grilling your favorite dishes, on May 1st, Labor Day, you might as well just relax.

What do you need? A big picnic basket full of goodies, a few blankets, maybe a hammock, good books, outdoor toys, and an ideal place to relax, away from the noisy world!

First of all, the most important are vitamins! At the top of the basket, put fruits and vegetables that are cleaned and cut into pieces and placed in separate containers. Don’t forget to pack a fork for each participant. If possible, opt for locally grown fruits and vegetables such as apples, pears, nuts, carrots, celery, turnips, onions, green peppers, tomatoes, and cabbage.

Pack at least one and a half liters of fluid per person. Pure water is the best, but a classic picnic is unthinkable without a thermos of tea with lemon, so don’t forget to bring that along.

As for the main courses, prepare sandwiches of different sizes and fillings so that the participants of the picnic have plenty to choose from. When making sandwiches, don’t limit yourself to cheese and salami or pâté. Dare to try new and tasty sandwich spreads, like the following healthy and meat-free versions!

it’s excellent with toast or fresh buns. It is not only suitable for the May 1st picnic, but is also a perfect choice for lunches, snacks or dinners during the week. 

because it contains nuts and nutmeg in addition to champignon mushrooms. Spicy mushroom pâté with fresh bread and crunchy vegetables will surely be the most popular dish at the May Day picnic.

Let’s make the meatballs the day before the picnic, not only with meat, but also without! The advantage of mushroom meatballs is that they are less fattening than those with meat and are also much healthier. Especially when combined with dried fruit!

a cheese and mushroom pie, filling and delicious. We can prepare it the night before or the morning of the white champignon picnic. It doesn’t hurt to take it sliced in a cake box, because it really does look like a real cake. You must be prepared that your companions will not only eat one slice, so you might need to prepare a larger portion. 

If you prefer food that can be held in the hand and eaten at once, and don’t want to deal with cake boxes or plates, you can bake muffins instead of pies.

have a big advantage: they can be baked in just 15 minutes, and their preparation is much simpler than the previous recipes. Depending on the number of participants, you can decide to bake a double portion or not. Muffins are hard to resist, especially when they’re made with champignon mushrooms, oat flour, and Himalayan salt!

If you’re planning a picnic, it’s important to follow some rules. Garbage should not be thrown away, must be collected separately and disposed only in designated areas. If there are no trash cans, take the trash home with you. Leave the area exactly as you found it. Fires can only be lit in designated areas. Parking is only allowed in designated parking areas. Do not wash dishes in rivers or lakes. Feeding wild animals is strictly prohibited.