a post for Janet

As I mentioned during my visit to NI earlier this year, Poland is one of those countries where mushroom picking is a hobby and a popular pastime. It’s like Polish golf… only not snobbish. You spend your time outside, in the forrest… You walk, and talk with your friends/family. Amateur mushroom-specialists, taught by previous generations, know how to recognise each kind of mushroom - as mushrooms come in many varieties. Be warned: don’t pick mushrooms yourself, if you don’t know which are which. Some mushrooms, for instance the amanita phalloides (muchomor sromotnikowy) are highly poisonous.
If you’re too scared of picking up the wrong mushrooms, you can go for berries. Forrests are full of blackberries and wild strawberries. They are delish, healthy, and completely free! Yes, it’s legal to pick them too. Here are some of the more popular and widely availabe mushrooms in Polish forests:

Chanterelles (PL: kurki) - usually seasoned with salt and pepper and fried in butter or with addition of a big dollop of double soured cream. Ideal with veal.

Porchini mushrooms (PL: pravjivky) - often dried and used an ingredient of the traditional Christmas eve mushroom soup; stewed soured cabbage with mushrooms; mushroom dumplings; in bigos, etc.

Suilus (PL: maslaky) - ideal for marinating. Also great for steweing and as an ingredient of various sauces

Parasol mushroom (PL: kanya) - these giants can be prepared exactly like a meat cutlet and they end up tasting deliciously meaty too.

Recipes will follow some time soon...