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Home page>Tips & recipes>Recipes>Pan fried wild mushrooms
Pan fried wild mushrooms
Preparation15 minutes
Cooking6 x 3 minutes

Pan fried wild mushrooms


  • 200g of hedgehog mushrooms
  • 200g of cep (penny bun) mushrooms
  • 200g of chanterelle mushrooms
  • 6 tablespoons of olive oil
  • 2 cloves of garlic
  • 100ml of soy sauce
  • Salt and freshly ground pepper


Fry the mushrooms separately.
Wash the cep caps rapidly under running water.
Cut the hedgehog mushrooms into small pieces, brushing them lightly if necessary.
Heat the oil in a 28 cm Cristel wok. When the oil is hot, fry the hedgehog mushrooms for 6 minutes.
When they are cooked, season and set aside.

Trim the ends of the stalks of the chanterelle mushrooms. Cook them in the wok over a high heat for 6 minutes.
When they are cooked, season and set aside.

Brush the cep caps and slice the stalks diagonally. Cut them into chunks. Cook them in very hot oil in the wok for 6 minutes along with the finely chopped cloves of garlic.
When they are cooked, season and add to the other two mushroom preparations.

Stir well and add 100ml of soy sauce.
Serve piping hot.

Cristel products used for the recipe

Removable Handle - Cristel USA
Removable Handle
Casteline Removable handle
30/11/2021 10:32:50