Treasures of the forest – Time for Mushrooms

This is a very short guide to collect mushrooms with some of them depicted. If you want to know more please leave a comment and I will add it to this entry.

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Summer in the alps is always time for delicacies. You can go hiking and collect a great variety of mushrooms on your way to sweeten up your cuisine. Yesterday I went together with a friend and what we found, was worth around 30 EUR in raw material. If you calculate the dish in a restaurant, you have quite a little luxurious meal.

Tyrolean Alps

Fliegenpilz 01
Amanita Muscaria, the Fliegenpilz, one of the well reknown but toxic guys you will find on your way
A beautiful pair of Cantharellus cibarius (Pfifferling), one of the most desired mushrooms for the kitchen.
Fliegenpilz 02
Another beautiful Amanita Muscaria, maybe one for the guides to collect mushrooms in its full beauty.
Coral mushroom
A black and white take of those beautiful coral mushrooms, which are not enjoyable to eat, taken with my S3 and the red & yellow filter.
Steinpilz 01
A Boletus Edulis (Steinpilz), king of the mushrooms and ingredient in many luxurious meals of high class restaurants.

The time flies by when you combine the outdoor activity with this tasty hobby and all you need is a little knowledge about where to find those beauties. The Boleti are growing close to the dense forest, where the sun can still reach. Mostly accompanied by Amanita muscaria and sometimes, that was my observation, close to ant nests.You will find some of them even in the dense forest on moss rich areas which are humid. The Cantharellus cibarius – Eierschwammerl (German) – are growing in the moss as well, accompanied by myrtillium vaccinum, the blue berry. You have to lift the moss here and there to find them. It’s easier to find them in dense spruce forests, though. There they grow, well to see, on the ground covered with the spruce leaves, when a sufficient humidity is given. You can just walk by and sometimes cut hands full of it at one place. The Amanita muscaria are not to eat of course, but they are colorful and most beautiful!

Netzstieliger Hexenröhrling
The Boletus luridus is a very good mushroom to eat after you cooked it properly.
Flockenstieliger Hexenröhrling
Boletus erythropus is another representative of the Boletus family, and as luridus toxic if you don’t cook it properly.

Boletus luridus and erythropus are toxic Boleti, if they are not cooked properly. Most people don’t take them, but I do. You have to cut and blanch them, before you roast them in butter, then those species are very tasty, spicy and good to eat! They have a very special taste (awesome) and grow in the same habitant as Boletus edulis, sometimes even on meadows in the mountains, where lots of light comes through. Keep updated, since I will present some recipes the upcoming days for Spätzle with mushroom cream, Pizza with Gorgonzola mushroom topping, and Carpaccio of Boletus edulis.

An entry for toxic mushrooms can be found on the Homepage of the Klinikum Rechts der Isar in Munich (German).

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