The forests in the Alps are home to a large variety of mushrooms, both edible and poisonous, especially in early autumn. Lots of local recipes are made using wild mushrooms and you can see them added to cheese or sausages (saucisson and diots).
Chanterelles (also known as 'girolles') are the undisputed kings of the Alpine mushrooms. Their delicate, fruity flavour and bright yellow colour make them a very welcome addition in any dish.
Porcini mushrooms (‘cèpes’), black trumpet mushrooms ('trompettes de la mort') and delicious wood hedgehog mushrooms ('pieds de mouton') can also be found around the region's woods and are commonly used in local cuisine.
