From boletus mushrooms to chanterelles. Autumn is mushroom hunting time
Everyone loves to pick mushrooms and eat them. This is why restaurants and their autumn seasonal menus are full of mushroom-based dishes.
Gdynia-based Biały Królik restaurant’s head chef recommends cream of boletus mushrooms and ravioli with chicken yolk. The cream is based on strong mushroom broth, made with boletus hats and vegetables fried on brown butter.
Correze restaurant in Gdańsk offers maturing beef steak with purple sweet potato, broccoli, black salsify, terrine and mushrooms.
Zafishowani restaurant located in Hotel Hanza, Gdańsk, proves that mushrooms are perfect sidings for fish dishes. This is why you will find eel with potato sauce, served with baked shallot, mushrooms, and parsley olive.
Brovarnia restaurant at Hotel Gdańsk also promotes a combination of mushrooms and fish. The head chef serves fresh cod with marinated chanterelles and marinated broad beans, buttery potato puree, and broad bean puree.
Mushrooms are a delicacy, and mushroom foraging is a lifestyle. Most devoted mushroom hunters go out even several times a day. Marzena Górnisiewicz, founder of Wioska Runa Leśnego in Borkowo Lęborskie, admits that during the season, she is easier to be found in the forest than at home. – It does happen that I go out three times a day. Sometimes, I pick so many mushrooms that I’m unable to lift the basket – says Marzena Górnisiewicz.
There are several rules to remember about when going mushroom picking. You should always store picked mushrooms in a wicker basket, to let them breathe. You do not cut the mushrooms using a knife, but twist them off straight from the ground. If you are uncertain whether a given mushroom is edible, better leave it alone. And remember that nature is unity – boletus mushrooms and bay boletes will appear when the Moon is full…