Recipe for Toulouse-style mushrooms: This mushroom stew tastes like autumn in France

Mushrooms prepared in the Toulouse style are a perfect fit for mushroom season.

Fresh mushrooms are available year-round, but they are especially popular in autumn, when button mushrooms and other varieties are in season. That's precisely when a recipe like this, which puts the mushrooms center stage, is perfect. Ham and tomatoes add richness and color, while the short cooking time preserves the mushrooms' characteristic firmness. This simple combination of ingredients creates a flavorful dish you'll love!

This mushroom stew can be served classically with fresh baguette, which soaks up the flavorful sauce, or with boiled potatoes as a satisfying side dish. If you like, serve it with a crisp green salad. Leftovers can simply be reheated in a pan the next day and taste almost as good. And here's another great idea: why not serve it with some garlic sauce, either store-bought or quickly homemade with sour cream, garlic, and fresh herbs? Delicious! Now, let's get cooking; here's the recipe for Toulouse-style mushrooms.

Ingredients for Toulouse-style mushrooms

You will need: 1 kg mushrooms, 50 g margarine, 1 onion, 1 clove of garlic, 150 g cooked ham, 150 g tomatoes, salt, pepper.

Preparation: How to make mushrooms Toulouse style

First, thoroughly clean the mushrooms, rinse them briefly, and quarter them. Peel and finely chop the onion and garlic clove. Heat the margarine in a large pot and sauté the onion and garlic until translucent and fragrant. Add the quartered mushrooms, toss well, cover the pot, and let the mushrooms simmer for about ten minutes, until they have significantly reduced in volume and are soft. While the mushrooms are cooking, dice the cooked ham into bite-sized pieces. Peel the skins off the tomatoes—this is easiest if you briefly blanch them in hot water—and then halve them. Once the mushrooms are soft, remove the lid from the pot, add the diced ham, and continue to cook uncovered until the ham is hot and its aroma has infused with the mushrooms. Season the mixture generously with salt and pepper.

Finally, place the halved tomatoes, cut-side up, on top of the mushrooms and let everything simmer over low heat until the tomatoes are warm and slightly soft, without falling apart. This preserves the color and freshness of the tomatoes as their juices infuse the flavorful mushroom and ham mixture. Serve the Toulouse-style mushrooms directly from the pot, ideally with crusty baguette or boiled potatoes. Enjoy!