Foraging mushrooms & mushroom recipes
Saffron milk caps are the stuff mushroom foragers dreams are made of. They are traded as some of the best edible mushrooms in Southern European countries. With their reddish milk, their captivating taste and their juicy, firm meat, they are an enrichment for all mushroom enthusiasts. To some people the orange liquid might seem intimidating. However, it is precisely this red milk that makes the appeal.
The hedgehog mushroom is an easily recognizable and common mushroom across much of Europe. Its prickly underside clearly distinguishes it from at first glance similar mushrooms such as chanterelle (Cantharellus cibarius). In autumn hedgehog mushrooms often appear en masse, and since most of the mushroom pickers ignore these light yellow forest dwellers, the foraging pressure is quite low compared to other species.
Most people might recognize oyster mushrooms from the shelves of their nearby supermarket. As one of the worlds most cultivated mushrooms it is a widely distributed agricultural product and especially popular in China and other Asian kitchens. Only few are aware that in its wild form it is widely distributed throughout Europe and North America.
Porcini mushrooms are the undisputed kings of the forest. Its massive appearance is unmistakable and its culinary properties are highly valued around the world. This noble fellow was already praised as a delicacy in ancient Rome under the name Fungus suillus and it can be assumed that its culinary use goes back much further.
Pig ears are excellent edible mushrooms that like to grow in calcareous soils and mountainous regions. Unfortunately they are rather rare in Europe. Its violet appearance has also earned it the nickname "Violet Chanterelle". Despite its similarity, these fungi are not directly related to each other.
Sprucecone caps are among the most inconspicuous edible mushrooms out there. You need a good eye and a good knowledge of habitat and possible confusion in order to forage them. Collecting these mushrooms is particularly worthwhile for wild collectors because they bridge the gap between the classic winter mushrooms such as enoki or oyster mushrooms on the one hand and different morels on the other.
Stinkhorn is one of the most famous mushrooms and its name precedes it. The stinkhorn is known for its phallus-like appearance and its distinctive smell, which the fruiting body develops as it grows. Very few people know that the stinkhorn also has culinary qualities and that the mushroom is highly sought after by connoisseurs.
With its soft-looking appearance, the birch polypore is one of our absolute favorite mushrooms. Admittedly, the culinary value is modest to non-existent, but the qualities of this mushroom lie somewhere else. The birch polypore is known for its medicinal properties and its positive effects on the human body
Many guidebooks consider the scarlet elf cup, like the almost identical ruby elf cup (Sarcoscypha coccinea), as a modest culinary experience or even inedible (due to taste). We on the other hand, think highly of this mushroom and are of the opinion it should get a chance.
Stinkhorn is one of the most (in)famous mushrooms and its name precedes it. The stinkhorn is known for its phallus-like appearance and its distinctive smell, which the fruiting body develops as it grows. Very few people know that the stinkhorn also has culinary qualities and that the mushroom is highly sought after by connoisseurs.
Foraging mushrooms during the cold period of the year is usually not the first thing people connect with mushroom picking. However, you’ll be surprised what edible treasure you can find during winter times. When most people have stored there baskets in the attic, the hard core of mushroom hunters will set out to look for Enoki (Flammulina velutipes), Oyster mushroom (Pleurotus ostreatus) and Jew’s ear (Auricularia auricular-judae).
The Scandinavian countries are a true playground for outdoor enthusiasts. Beautiful nature, paired with a myriad of opportunities to realize. In this article, we’ve rounded up a few favorite (bushcraft) activities that keep us busy on our trips up North (and beyond).
The bleach cup also known as cup morel or veiny cup fungus is a little-known delicacy that is one of the first mushrooms of spring. Many consider them to be on par with morels in taste, and in some areas they appear in large numbers, albeit for a short time.
Half-free morels are an edible species of mushroom closely related to the common morels. Opinions differ on these mushrooms and, especially in some older mushroom literature, these fungi are sometimes listed inedible. The fact is, however, that half-free morels can be used in the kitchen just like its more legendary relatives, the common morel.
Chicken of the woods also known as sulfur shelf (Laetiporus sulphureus) has a slightly sour taste that usually evaporates with cooking. It can be prepared like chicken and is used in vegetarian cuisine as a meat substitute. Some see it as a delicacy, others only consider it to be of little eating value. In older mushroom literature it is often reported as inedible. The mushroom should be boiled in salted water for 10 minutes before preparation to neutralize the oxalic acid.
Everyone has seen puffballs in one form or the other. There are several puffball species that are suitable for kitchen purposes but not all of them taste great. Our recipe refers here to the common puffball (Lycoperdon perlatum). Young specimens are very suitable for kitchen use as long as they are purely white inside. Usually they are fried in butter until golden.
Golden Chantarelles are a wanted species throughout kitchens all over the world. The good news is, they are growing plentiful in many places throughout summer and autumn. Once you have learned how to identify them and where to look you can pick them on your own.
[swe.: Brokkremla | nor.: Broket kremle | fin.: Kyyhkyhapero | dt.: Frauentäubling] A great mushroom that we love especially when the caps are fried in a pan along with some parsley, salt and pepper. Despite its great taste this a highly underestimated mushroom like all brittle-gills. Since it is not offered commercially in markets and requires some knowledge to identify people often overlook these wild forest gems.
The cauliflower mushroom is enrichment in every kitchen – easy to identify, big and very tasty. Unlike most mushrooms it has a firm to crispy bite almost like noodles. For us S. crispa ranks among the best mushrooms out there and we make sure to be there when the season starts – usually in autumn.