Chanterelles (Kurki / Kurkami) are one of the most sought after of all mushrooms to be found in Poland’s extensive forests. They grow from June to mid-September, in both deciduous and coniferous forests, although we tend to find most of ours under pine and spruce trees.
Here is one of our favourite recipes using Chanterelles. This makes a truly great breakfast!
2 handfuls of mushrooms
1 tablespoon butter
1 pinch of salt
Pepper to taste
2 teaspoons cream
Clean the mushrooms using a brush. Try to avoid washing them in water.
Heat the butter in a frying pan over medium heat and throw in the chanterelles. Season with pepper. Fry for a few minutes until soft and brown but still firm.
Meanwhile, in a bowl, beat the eggs.
Add eggs to pre-fried mushrooms and cook over low heat, stirring continually. Add the cream to the eggs and mushrooms. Stir and lightly season with salt (if required).
Serve on buttered toast.
Related content: A Polish postage stamp featuring a picture of Chanterelles / Kurka.
A 1960s postage stamp featuring Chanterelles / Kurka issued by the Polish Post Office.
Chanterelles (Kurka) are wild mushrooms with a bright yellowey colour that grow particularly well in Poland where they are highly prized. They can be found anywhere there are trees between June and September. Unfortunately, unlike Borowik, Chanterelles don’t dry well, so are used fresh soon after picking.
Related content on Polish Poland: a recipe for Polish Chanterelles and Eggs.
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.
Related content on Polish Poland:
A super recipe using another popular wild mushroom – Kurki (Chanterelles).
Recipes for Bigos and Polish Mushrooms and Potatoes.