Cardoncello

Taste

Meaty, firm mushroom with a mild nutty taste and a slightly sweet scent.

Growing

It is grown indoors and is therefore available all year; the peak runs from September to November. It does not grow in fields.

Pairings

Slice and fry it with butter and thyme, or add it to risotto and pasta.

Frequently asked questions

When is Cardoncello in season in Switzerland?

Peak season is from September to November. In Switzerland it is available all year round.

Seasonal recipes

• Seared king oyster mushrooms with pear and Gruyère
• Whitefish in parchment with Vaud leek and lemon
• Mini veal and cardoncelli burgers, lamb's lettuce and apple
• Wholegrain couscous with perch and king oyster mushrooms
• Belgian endive with pork loin and chestnuts
• Borlotti and king oyster mushroom loaf
• Swiss roast beef with red cabbage and salsa verde
• Warm veal and cardoncello crostini with rosemary
• Foil-baked king oyster mushrooms and chestnuts
• Lamb stew with turmeric, ginger and buckwheat
• Paprika split peas with king oyster mushrooms and couscous
• Roast pork loin with king oyster mushrooms, sprouts and rice