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It’s mushroom season

Francisca JaraFrancisca Jara

Francisca Jara

In Chile there are two mushroom foraging seasons, and one of them is running now, between April and June. To enjoy the edible mushrooms that bloom after the rains, we leave you three recipes to prepare at home and pair with Marques de Casa Concha.

Crispy mushroom rice

This recipe from Majordomo restaurant in Los Angeles was developed to prepare at home and the greater the variety of mushrooms, the more flavour and texture it will have. They use shitakes, maitakes and shimejis, but you can replace them with whatever you find. If you don’t have mushroom broth, a vegetable broth also works. To enjoy this dish better, we recommend pairing it with a glass of Marques de Casa Concha Pinot Noir.

Ingredients (serves 4-5 people):

  • 1 kg of clean and chopped mushrooms
  • 3 tbsp + ¼ cup olive oil
  • ¼ cup + 2 tbsp miso paste
  • 1 tbsp rice vinegar
  • 2 tbsp sugar
  • 4 tbsp soy sauce
  • 1 spring onion, diced
  • 1 white onion, diced
  • 6 cloves of garlic, minced
  • 2 cups of short grain white rice
  • 1 cup of dry white wine
  • 3 ½ cup of mushroom or vegetable broth


Start by heating your oven to 210 degrees C. On two trays, put a piece of parchment paper and on it spread the mushrooms drizzled with two tablespoons of olive oil. Bake for half an hour, or until golden, but not burnt. Once ready, take them out of the oven and set aside.

Then, mix a tablespoon of olive oil, 2 tablespoons of miso, 1 tablespoon of rice vinegar, sugar and a tablespoon of soy sauce.  Set aside.

In a large skillet, heat the ¼ cup of olive oil and sauté the onion for about 10 minutes until browned, then add the garlic and cook over high heat for 5 more minutes. Add the rice, cook for 1 minute and add the wine, stirring until reduced by half. Then add the broth, the rest of the miso paste and 3 tablespoons of soy sauce. Once it boils, cover and continue simmering for 10 minutes.

After this time, uncover the rice, stir gently to redistribute the liquids, place it in the oven and bake for 15 minutes. Quickly remove the pan from the oven and turn the grill to high. Place an oven rack in the second slot from the top, and leave the pan there for 4 to 6 minutes, watching closely, until the rice is crispy and deeply browned, but not burned.

Just before serving, toss together the roasted mushrooms, sliced scallion, miso dressing and pour over the crispy rice. To serve, add mushrooms to the cooked rice. Enjoy it with Marques de Casa Concha Pinot Noir.


Chicken filets with morels

This completely French-inspired dish is infallible for cold autumn days. It can be prepared with dried (rehydrated) morels, since in Chile they are harvested between the months of August and November. Without a doubt one of the most desired mushrooms, along with truffles, which are characterized by their incredible texture and unique flavour, although they are rare. We suggest pairing this dish with Marques de Casa Concha Chardonnay.

Ingredients (serves 3 to 4 people):

  • 400 grams. of morels
  • 4 free-range chicken breasts
  • 30 grams. of butter
  • 2 shallots
  • 150 ml of white wine
  • 200 ml of chicken broth
  • 150 grs. cream
  • Salt
  • Pepper


In a pot, melt the butter and brown the breasts with skin on both sides. Take them out and reserve. In the same pot add the chopped shallots, stir and brown them, then add the wine, stirring to remove all the flavour to the bottom of the pot, reduce and add the broth. Then add the chicken breasts, morels, cover the pot and cook over low heat for 25 minutes. Check that the chicken is cooked, add the cream and let cook for another 5 minutes. Adjust salt and pepper, serve with rice and a glass of Marques de Casa Concha Chardonnay.


Rice noodles with mushrooms

This recipe from the blogger Maxine Sharf (@maxiskitchen) is a kind of vegetarian Pad Thai that has an interesting mix of textures, temperature and Asian flavours, ideal for pairing with Marques de Casa Concha Rosé.

Ingredients (serves 2 people):

  • 1 tbsp avocado oil (or coconut)
  • 3 cloves of garlic, minced
  • ½ onion, sliced
  • 6 shiitakes mushrooms (or whatever you have on hand), sliced
  • 220 grams of rice noodles
  • 1 cup red cabbage, chopped
  • 1 cup of cucumber strips
  • 2 spring onions, sliced
  • 2 tbsp. of peanuts, chopped
  • Fresh coriander
  • Fresh chili
  • Salt
  • Pepper

For the sauce:

  • Juice of 1 lime
  • 1 tbsp. white vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. garlic paste
  • 1 tbsp. Sesame oil
  • 1 tbsp. maple or agave syrup


Mix the ingredients for the sauce and set them aside. In a pot, boil water with salt for the noodles. Separately, in a frying pan add the oil and sauté the mushrooms and onion, seasoning with salt and pepper, until golden and tender. Meanwhile, boil the noodles according to the instructions on the package, and once ready, add them to the pan with the vegetables and mix. Then, with the heat off, add the cabbage, cucumber, chives, peanuts and the sauce, mixing until all the ingredients are well incorporated. When serving, decorate them with coriander and chili, and without forgetting your glass of Marques de Casa Concha Rosé to make this experience much more exquisite.

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