Golden Polish Autumn is the beloved period of the mushroom pickers of Poland. This competitive activity has never stopped being practised in the dense forests across the country, as rich in various edible species of the fungi kingdom as the mushroom-related vocabulary of an average Pole is. Awarded with baskets full of aromatic capped trophies, wild mushroom picking integrates whole families as perfectly among the rustling trees, as at the table where plates full of mushroom-stuffed pierogi are later served.
Enjoy the freedom of unrestricted access to Polish forests! Join an expert on mycology to absorb the secrets of mushroom picking. Learn to differentiate between thousands of species, use the knowledge passed down from generation to generation to find the hiding places of the tastiest ones! During your magical mushroom-picking tour, you will discover the unexpected bounty of Polish nature, being taught how to use your trophies according to the principles of the delicious cuisine of Poland.
September and October are when millions of Poles head for forests to collect mushrooms. The tradition is spread all across the country, where the nationalised woodland areas are famous for their mushroom bearing capacity. The unspoilt forests where you may learn mushroom picking are not limited to any specific region of Poland. However, it is up to you to decide if you fancy a short one-morning trip to the woods with a mushroom expert or rather a week-long course letting you take further mushrooming expeditions on your own. Mushroom-abundant forests are also available for your visit near such large cities as Krakow, Warsaw, Gdansk or Wroclaw.
The so cherished Polish tradition of mushroom picking has its reason behind the rich culinary tradition of the country. The Old-Polish cookbooks would be filled with "frutti di forest"-based recipies, with game-meat dishes included, as regularly appearing on the tables of Polish nobility. Mushrooming would then be one of the top autumn activites that both the gentry and commoners of Poland unanimously indulged themselves in. One of the most beautiful descriptions of this pleasant tradition was included in "Pan Tadeusz" by Adam Mickiewicz, hailed the national epic of Poland. Wild mushrooms are something the Polish still keep in high esteem when it comes to their favourite taste – and the taste is much different to the one you may know from agaricus-topped pizzas. More intense, stronger and bearing a heavy note of pepper with the smell they give, wild mushrooms differ in the structure, surface and culinary applications they serve. Placed on tops of zapiekankas, used as a basis for soups or cream-based sauces. Combined with other ingredients as pierogi stuffing, they also make an integral part of "bigos" hunter's stew, as well of traditional Christmas Eve "uszka" raviolis, served with red borsch on that special day.
After you learn the tricks of harvesting the tastiest species of mushrooms in beautiful Polish forests (such as boletus mushrooms – prawdziweks – the king species thereof, chanterelle mushrooms – kurkas – known for their delicacy or parasol mushrooms – kanias – perfect for frying, among many others), you will also familiarise yourself with the ways of preservation of these aromatic wonders of nature. Be it drying, freezing or marinating the mushrooms you have collected as appetisers, you will be exposed to the unquestionable variety of benefits undertaking this recreational activity entails. And one thing is known for sure: there is no a better place for taking your first steps in mushrooming than the woods of Poland, with real experts helping you appreciate this relaxing, yet competitive activity by your side.
Ready to fill your baskets with aromatic mushrooms picked in the deep woods of Poland? Contact us to reach unity with Polish nature this autumn!