Two freshly-dried and packaged strings of delicious Polish Podgrzybek mushrooms.
Over the last few weeks the whole family have been busy wandering the forests around our home in beautiful Lubuskie, in the west of Poland. We have been searching for and picking wild mushrooms for consumption by us on special occasions such as Christmas Eve and Easter and indeed throughout the year in dishes like Bigos and Mushroom Soup.
Here are a couple photographs of the two youngest members of our family with some of our freshly dried Borowik and Podgrzybek mushrooms.
Dried Borowik and Podgrzybek mushrooms, packaged and ready for mailing out to anywhere in the world!
This year we have been fortunate in finding and drying many more of these delicious mushrooms than we can possibly eat, so, do please get in contact if you would like to buy some. The Borowik mushrooms have been sliced and dried using a traditional drying method. While the Podgrzybek mushroom caps have been dried on strings in our kitchen.
We store our own dried mushrooms in large airtight ‘Kilner’ style jars and they will safely keep for more than a year in this way. To re-hydrate dried mushrooms simply soak them in boiling water for about 30 minutes and add to whatever dish you are cooking.
There really is nothing quite like the taste of wild mushrooms from Poland and these are truly a Polish product. We can post them from here in Poland to anywhere in the world. Payment can be made via the secure online Paypal system and mushrooms packaged and mailed by tracked airmail in any quantity. Stocks are limited though. We have only selling what we can’t possibly eat ourselves over the next one year. Get in touch and buy some today!
Sliced and dried Polish Borowik mushrooms on our kitchen table in Lubuskie. All the mushrooms were picked within 25 kms of our house in western Poland. Most within 2 kms and by four members of our family!
The first of this year’s pick of wild mushrooms have now dried and are about to be put in store. Dried mushrooms, kept in a sealed container, will happily keep for up to a year, so will be used over the coming winter and beyond.
Here are a couple pictures of some of our dried Porcini (borowiki) and Bay Bolete (podgrzybek) mushrooms. All have been picked over the last week or two by our family in the forests of the province of Lubuskie in the far west of Poland.
Dried mushrooms are re-hydrated by soaking in boiling water for about 30 minutes and used in Polish dishes such as Bigos (Hunter’s Stew) and Polish Wild Mushroom Soup.
We’ve just returned from a successful two hour expedition into the forests around our house with two kilograms of splendid Borowik (Porcini) and Podgrzybek (Bay Bolete / Xerocomus) mushrooms. Here’s an example of just one of these beautiful and tasty Polish forest mushrooms. Most of the mushrooms we found today will be sliced and dried for use throughout the year.
Many Poles who live in villages and country areas of Poland keep rabbits. My grandparents did this. My parents still do this. These rabbits aren’t given names and are not kept as pets. They are for eating.
Here is one of our family recipes, which we eat on a fairly regular basis. We just call it ‘Rabbit and Mushrooms’ but I suppose it would be called ‘rabbit and mushroom stew’ by others. We sometimes vary this recipe by using chicken rather than rabbit, so if you can’t find rabbit or don’t like the idea of eating rabbit simply substitute the rabbit for chicken.
Polish Rabbit and Mushrooms
25 grams dried borowik mushrooms
1 whole garlic bulb
1 tbsp oil (sunflower or olive)
500 grams mushrooms (mixed)
4 tbsps of butter
2 onions, chopped
1 cup of red wine
3 cups of chicken stock
1 tbsp fresh thyme
2 parsnips (chopped into chunks)
2 tbsps fresh parsley (chopped)
Soak the dried borowik (Boletus) mushrooms in water (instructions for reconstituting dried mushrooms).
Cut the rabbit into pieces and add salt.
Chop the fresh mushrooms (white field mushrooms or whatever is available) into chunky pieces.
Add the mushrooms to a large saucepan and fry them in a little butter. Remove.
Add the rabbit pieces to the saucepan and fry over a medium heat. Brown the rabbit well on all sides. Remove from pan.
Add the onions to the saucepan and fry until they are just starting to brown. Add salt to taste.
Add the chicken stock and red wine to the onions and stir well. Add the thyme, all of the mushrooms, rabbit and parsnips to the saucepan. Bring to the boil and then simmer gently for around two hours. Stir in the parsley.
A fine example of a Borowik mushtroom. Borowik are the dream find of many Poles.
Borowik szlachetny (Boletus Edulis) can be found in Poland’s coniferous forests from the beginning of June to around November each year. They are perhaps the most sought after of all of Poland’s edible fungi, highly valued for their wonderful taste. Borowik are suitable for eating straight after picking, pickling, and drying. Many Polish families pick and dry a supply for use throughout the year in traditional dishes like Bigos (Hunters Stew) or Polish Wild Mushroom Soup and for use in various Christmas and Easter dishes.
Many Poles spend many hours picking wild mushrooms in Poland’s many forests. Some eaten fresh, most dried for use throughout the year.
Here is an adapted version of my Grandmother’s recipe for Mushroom Sauce. Use as a sauce or gravy with any dish.
Polish Mushroom Sauce
25 gms of dried Borowik mushrooms
2 tablespoons butter
1 tablespoon sunflower oil
salt and pepper
1 tablespoon chopped parsley
Put dried mushrooms into a bowl, pour 1 cup of cold water and allow to stand for several hours or better still overnight. Remove mushrooms from the water (keeping mushroom water back for later). Dry on a paper towel. Fry in oil and butter for about 15 minutes. Add the diced onion and fry until it they are soft and delicate. Season with salt and pepper.
Put fried mushrooms and onion into a saucepan with the mushroom water you kept back earlier, season with salt and pepper. Cook for a few minutes until the mushrooms until liquid has evaporated. Add the chopped parsley and cream and warm. Serve immediately. Use as much cream as you need for sauce.
Many Poles spend a lot of time gathering wild mushrooms in the vast forests of Poland. Probably the two most popular mushrooms being Borowik (Steinpilzen / Porcini) and Podgrzybek (Bay Bolete). And any surplus mushrooms of both varieties not used fresh are dried for use throughout the year. When stored in an airtight container dried mushrooms will keep perfectly well for up to 12 months.
To reconstitute and use dried mushrooms in a recipe
Place the mushrooms in a bowl. Leaving the container about half empty. Cover the mushrooms with water (or wine). Steep overnight. Drain water and use. The mushroom water can also be used in may recipes, so don’t be too hasty in throwing away the water!
If time is limited hot but not boiling water can be added to dried mushrooms instead of cold. The mushrooms should then be ready for use in a recipe in about 30 minutes.
Dried wild mushrooms increase in volume by almost four times when re-hydrated. Therefore, 50 grams of dried mushrooms will provide almost 200 grams of mushrooms after water has been added.
Two strings of dried mushrooms being proudly displayed by the young Pole who picked and dried these Borowik.