A journey through historical bourgeois cookbooks in search of mushroom recipes reveals not only a wealth of background knowledge. The historical recipes astonish with their versatility and unusual combinations. Omelettes, pastries, soups, sauces, and soufflés entice one to recreate them, along with poultry and roast dishes accompanied by side dishes. Overall, the author presents approximately 330 recipes from two centuries. In the historical bourgeois kitchen, mushroom dishes consisted of only a few types of mushrooms, namely the classic trio of truffles, morels, and champignons. The reason: for safety reasons, only these types were allowed to be sold in urban markets. This limited but exquisite selection made cooks inventive, leading to a multitude of preparation variations. Mushroom dishes also enjoyed high prestige.