Somebody wrote "Autumn - the season of mists and mellow fruitfulness". They could have added "especially mushrooms". With the soil still warm from the summer sun and the moisture from early autumn rains, the mushrooms are abundent in South West France at this season.

Wild mushrooms, in constrast to cultured mushrooms (often called Paris mushrooms in France or button mushrooms) are rarely cooked elaborately. Their delicate but distinctive flavours are best appreciated in the most simple way. Personally, like many people in South West France, I prefer wild mushrooms simply wiped or washed with a little water, then cooked in a little butter (or olive oil) with parsley, garlic and salt to taste.

The more exotic mushrooms should be treated with respect and eaten alone as a first course while the palate is at its most receptive. Wild mushrooms also accompany grilled meat or fish very well. I personally don't like including them in sauces since their true flavour is lost.

This page illustrates a few of my personal favorites. Since the local names of wild mushrooms varies from village to village I have also included the latin name.