Pick the Ardèche for a weekend

Summer porcini mushrooms, chanterelles, chanterelles in tubes, Golmotes… Welcome to Northern Ardèche ! Around Lalouvesc in autumn it grows like champignons ! A quick drive to escape the big city? An hour's drive and a few turns further you are in the heart of the forest. Nothing to do with the enchanted forest? And yet! By delicately searching in the undergrowth, you will return with a basket full of dreams and flavors.

wild mushroom in northern ArdècheSeverine Moulin

Picking and respect, our professional advice…

Rule No. 1 You will only pick up what you know!

And yes, to be sure not to confuse the good and the bad, you have to recognize them. No need to make yourself sick, if in doubt, leave the fruit in place.

No. 2 No more than one basket you will take!

According to the law we have the right to collect in national forests, in other words belonging to the state. And for a family consumption of a maximum of 5 liters per person per day.

No. 3 In the forest you will clean them!

Preparing your mushrooms in the forest is a very good idea. Take a brush knife. Remove damaged parts or moss from porcini mushrooms that you do not want to eat. Leave all this on the floor of our forests because it is essential for their good health.

No. 4 You will not return those that you do not eat!

It's not because we're naughty that we don't have the right to push. Mushrooms are like people: even toxic ones aren't bad for everyone. It is better not to turn mushrooms that we do not eat. They are the delight of many other forest-dwelling species.

And There you go ! You are ready… Well almost…

Wild mushrooms, farmed mushrooms

A sudden desire for picking or an omelette? Mushrooms are an excuse for walking as well as cooking. In the land of Ardèche Gastronomy, a stone’s throw from Marcon Houses, we never deprive ourselves of a nice outing in the forest. Whether we collect them or cultivate them, mushrooms delight us. In Saint Pierre sur Doux they grow on the farm, and Lalouvesc they have their own circuit. But do you know how to recognize them? Don't worry, follow the guides, they will help you discover the secrets of our undergrowth.

Forest mushrooms

Northern Ardèche is definitely a bolete picker’s paradise! But you can't improvise as a collector, you need tact, nay, attention and respect... A good dose of patience, comfortable shoes and all the same some knowledge!

A day in Lalouvesc in the heart of the forest

The unmissable Basilica of Lalouvesc is not a mushroom. But it is indeed the most beautiful secret nestled in the heart of our forests. So extend the walk! After picking in the woods, contemplation guaranteed in front of this superb building.

learn more

basilica of lalouvesc northern ardècheMatthew Fraysse
Ardèche mushroom picking near Lyon©Séverine Moulin-OTValday -cepe

Local recipe

Chantal Chifflet, president of the friends of Veyrines.

Potato gratin with dried porcini mushrooms.

Ingredients (for 8 people):

2 kg of potatoes – 120 grams of dried porcini mushrooms – 3dl of crème fraîche – 3 dl of milk –

30 grams of butter – 5 cloves of garlic – 50 grams of shallots – 1 pinch of nutmeg – salt and pepper

Place the porcini mushrooms in 1 liter of lukewarm water the day before or in the morning for the evening. When ready to use, drain and keep the water.

    • Place the porcini mushrooms in 1 liter of lukewarm water the day before or in the morning for the evening.
    • When ready to use, drain and keep the water.
    • Peel the potatoes and cut them into slices.
    • Reduce the soaking water by half, add chopped garlic, cream, milk and nutmeg, salt and pepper and bring to the boil, stirring occasionally.
    • Turn off and leave to infuse for ¼ hour.
    • Meanwhile, brown the well-drained porcini mushrooms with the butter and chopped shallots.
    • Arrange the potatoes in a buttered gratin dish, alternating with the browned porcini mushrooms;
    • Pour the sauce over it through a strainer and place in a hot oven (220°, 7) until the potatoes are cooked (around 45 minutes).