Mushroom picking (and eating:) in Poland

Ti's the season and what can I say, I'm a fun-gi :)

I got some lovely mushrooms over the weekend in the forest up the mountains.

]Macrolepiota procera (The parasol mushroom)
en.wikipedia.org/wiki/Macrolepiota_procera


Anyone know which species of Boletus that one is?

Chanterelle
en.wikipedia.org/wiki/Chanterelle

I added the fly agaric
en.wikipedia.org/wiki/Amanita_muscaria
because well it's a lovely wee fairy tale mushroom and there's an interesting part in Wiki on the Psychoactive uses
en.wikipedia.org/wiki/Amanita_muscaria#Psychoactive_use

I have more but lets start with the basics.

Which are your favorite? any good recipes out there? I actually have way more than I could possibly eat so any good advice on preserving would also be appreciated.

I'm going to figure out how to marry the text with the photos while editing....hopefully.

• 
  Chanterelle
  
• 
  Boletus
  
• 
  Macrolepiota procera
  
• 
  Fly agaric
  

I think it might be Boletus edulis
en.wikipedia.org/wiki/Boletus_edulis


polishpoland.com/boletus_mushrooms.htm - Wild Boletus Mushrooms

Is this going to be a thread where I answer my own questions because it is actually about Poland? :)


I always thought arguing with yourself and losing is were all the problems really begin :)


All mushrooms? But there are such huge differences between the species and how they are prepared that I don't believe you mean all of them :)

The only ones I dislike are the preserved slimy snotty ones (need I say more;)

Fly agaric it is very good for your health Sean you just need to eat it raw. Eat four or five at one for a good effect.

Kurki and Kania!

The way kurki are served in Poland - picked small - gives them a flavour that the bigger ones don't have.


I can take or leave (rather leave) maslaki and prawdziwki.

I cant stand the slimy ones or the dried ones for me they all taste the same plus where i live the earth is full of led pollution and other hevy metals

Nice. Did you really find chanterelles at this time of year? It's a summer shroom - typically from the end of June to the end of July.

Chanterelles with scrambled eggs and prosciutto on a toast:

youtube.com/watch?v=OPq2lvxd8io

Yes! Those photos are mine from the weekend.


Thanks Ironballs, you're always looking out for me.

Good point to add to the thread, mushrooms should have their Polish and English names.


They are Chanterelle


And they are Macrolepiota procera (The parasol mushroom)?

And then there are the deadly poisonous ones... and the bad asses look similar to good ones...

Nice cooking vid, thanks.

Here are more photos of (Kurki po Polsku) Chanterelles that I took at the weekend:

• 
  rsz_mushrooms_10.jpg
  
• 
  rsz_mushrooms_13.jpg
  
• 
  rsz_mushrooms_14.jpg
  

Well guess what I just had for lunch :)

Maślak
pl.wikipedia.org/wiki/Ma%C5%9Blak

What's the English word for Maślak?
The texture is terrible, slimy snots not my cup of tea at all.
They did not have fins under the cap and look nice when first picked like browny yellow (sometimes like an luminous green) sponges but after a day in the fridge and a wash, well see pictures below yourselves.

I will try them in the fan oven to get rid of most of the moisture, see it that gets better results.
Has anyone any ideas how to make them taste better?

Boletus edulis (prawdziwki po Polsku) are delicious, it's everything a mushroom should be.
Wonderful aroma and texture they brown up nicely on the frying pan and juicy inside.
It's everything I like about mushrooms! Score!
(No Photos)

(It's a bit weird for me discussing my lunch with the internet but it's only because I am interested and hope youz can give me some ideas, I think>)

• 
  1_1.jpg
  
• 
  1_2.jpg
  
• 
  1_3.jpg
  

Maślaki are very good for sauces and soups, I was always taught that they are not good for drying.

Suillus.


Make a sauce out of them, ffs! :D

Recipes:

brown ring boletus sauce

the necessary ingredients:

0,5-1kg brown ring boletus,
2 tablespoons of butter
1 onion
200ml cream,
salt and white pepper

Cleaned brown ring boletus cook in butter until tender and the water has evaporated (I add salt to it immediately after throwing the pan).

Add the finely chopped onions, fry a moment together then add cream, season with pepper and possibly salt, cook until the sauce thickens.

znajdzprzepisy.pl/click/index/3910898/?site=zeby-zycie-mialo-smaczek.blogspot.com#
doradcasmaku.pl/przepis/92049/sos-z-maslakow.html
ofeminin.pl/przepisy/sos-z-maslakow-przepis-f79231.html
gotujmy.pl/sos-z-maslakow -do-obiadu,przepisy-sosy-przepis,169360.html


Yesss... ;)


Yup.

Mushrooms are also, often object of artistic observations.

Here is one funny song

Village maiden picking mushrooms
by the woodland lakes and brooks.
She don't want no English love.
All she wants is Polish sex. Hoi!

/repeat until the brain begins to melt/

Thank you


en.wikipedia.org/wiki/Suillus_luteus


Thank you again, I will.


What language is the original in?

let just say, one Slavic language

You're welcome and smacznego ;)

Crow, did you invent that "song" yourself? lol

no. I found it on the Net, some time ago.

Ummmm just find a bunch and stuff them in your mouth if they make you feel really funny, id be happy to take them off your hands for you :P

Yesss...I also,like mushrooms special receipt do not needed they are tasty simply cooked!

Mushrooms are popular in many countries, including Poland, because of their excellent taste and aroma. They can grace every, even the simplest dish such as scrambled eggs. Delicate mushrooms are great for soups, 'zapiekanka', sauces, and meat dishes - kania (parasol mushroom), maslak (bolete), kurka (chanterelle), pieczarka (white mushroom) and rydz (saffron milk cap). Every meat will also taste great with fried borowik (boletus) or podgrzybek (bay bolete).

tastingpoland/food/mushrooms_in_polish_cuisine.html

Thought "pieczarki" are the only mushrooms... tooo long in the UK. The land where seaguls are the only birds living even if you live 500 kilometers into the land :P

Not to be outdone by Crow, I humbly submit my translation of Mickiewicz's verse (from Pan Tadeusz) on the subject of mushrooming:

Mushrooms abounded -- round the fair damsels* the young men did throng,
Or vixens, as they're hailed in Lithuanian song.
They symbolise maidenhoof, their flesh no maggot bites
And no insect thereon ever even alights.
The slender bolete maidens pursued instead,
That colonel of mushrooms as it's commonly said.
But all hunt for milky caps which, though not very tall
And largely unsung, are the tastiest of all..."

'Fair damsels - krasnolice (literally beautiful women) and lisice (vixens) are regional slang for chantrelles (in standard Polish -- kurki); milky caps = rydze.

Better late than never :)

This has been the best mushroom season in Poland for many years. Chanterelles/kurki were in great abundance in the summer, and now the forests are full of people collecting an amazing crop of boletes and others. On Sunday my sis-in-law found over 100 ceps/prawdziwki, as well as birch boletes and maszlaki. Our freezer is full, our jars are packed, and the drier is working overtime. Happy days (is that allowed on here?).

I wonder if it will carry on like last year. A friend (who does it for a living) was picking into November, a very rare thing.

Just been round to the mum-in-law's where the mushroom dryer has been on the go for a week non-stop, with two cats wrapped around it. She asked my wife to take her mushrooming again tomorrow. My wife agreed, but on the condition thay would collect only ceps and walk past anything else. I wouldn't be surprised if this continues. Wet and warm.

Just got back from hunting for Zielonki. These little devils are hard to find. Their caps are the same colour as the sandy pine litter they grow in. Yellow autumn leaves act as further camouflage. They will soak overnight to get rid of the sand, and then they'll make a great soup.

• 
  What's this?
  
• 
  Zielonki
  
• 
  Worth the effort
  

The information on mushrooms has been really interesting. However I am new to mushroom picking and love to eat mushrooms....I am just worried about making sure I am eating a healthy mushroom....I have seen so many traders selling mushrooms at my local market, particularly cepe mushrooms which really look good...

Is there a quick way to make sure that the mushrooms I see at the market are ok to cook and eat.....I often stop and look but hold back for fear that I may end up being poisoned...Perhaps I am being a little over cautious....

If you see locals buying mushrooms, they are probably ok. Don't go mushrooming without someone who really knows what they are doing. An old lady selling mushrooms in the market has probably been picking them since childhood. I wouldn't worry about it. Enjoy.

Which also means knows the mushrooms in the area they're picking them. I've been told that some mushrooms are safe in some parts of Poland and poisonous in others...

One of many reasons I'll never be a mushroomer (I like them fine but.... pre-selected).

After Chernobyl the chanterelles were enormous. A guy I used to know told me about collecting them in those days. "You didn't eat them, surely," I said. "Oh, no. We sold them to Germans."