Porcini mushrooms in bread dough, oyster mushrooms with spaetzle, or pancakes with shiitake - mushrooms enrich vegetarian cuisine in a clever, varied, and healthy way. And this is not just in autumn, the classic mushroom season, but throughout the entire year: because in addition to wild mushrooms, an ever-growing selection of delicious cultivated mushrooms is available regardless of the season. This book reveals what can be created from this variety in the kitchen with around 100 vegetarian and wholesome recipes. Alongside traditional specialties like chanterelle soup or stuffed mushrooms, extraordinary dishes such as asparagus ragout with morels also highlight the natural mushroom flavor. The author relies on a small but exquisite selection of mushrooms that are easily accessible: in addition to classics like porcini, chanterelles, or button mushrooms, there are also oyster mushrooms.