Some collect mushrooms and process them themselves, others prefer to be cooked for. The Breisgau editorial team asked chefs in the Freiburg region to give them recipe and processing tips.
Oliver Jauch from Jauch’s Löwen
For Oliver Jauch, landlord and head chef at Jauch’s Löwen in the Neuershausen district of March, the boletus is his personal favorite. The restaurateur is already looking forward to receiving the first deliveries of the tasty tubular mushroom shortly. Like the other mushrooms that he processes in the Löwen kitchen, he purchases these from a specialist dealer in Bavaria during the mushroom season. “These are always fresh goods and I know exactly how much I can get beforehand,” explains Jauch. Before the porcini mushrooms, chanterelles have been in high season for several weeks. Of course, they also grow in suitable places in the Black Forest. But buying them from small collectors could not be calculated reliably enough, explains Jauch, because “in one week I will need around 20 kilos of chanterelles”. And just like morels, with which the mushroom season often begins, they should always be in good, fresh condition. In winter, Jauch also uses mushrooms from cultivation facilities, such as oyster mushrooms and mushrooms.
Especially today …
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