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.
Most Poles – in common with many continental Europeans - adore the taste of wild mushrooms and because of this many will spend a lot of the spare time wandering around the forest of Poland during late Summer and Autumn / Fall seasons looking chiefly for Chanterelle (pieprznik / kurka), Podgrzybek (bay bolete) Mushrooms, and Borowik (boletus / porcini) mushrooms. Many of the Chanterelles they find will be eaten fresh but probably most of the Podgrzybek and Porcini mushrooms will be dried for use later in the year. Once dried wild mushrooms are stored in a in an airtight container and can safely be kept for around 12 months.
Dried mushrooms should always be before re-hydrated before use and not just added to a recipe. This is how we rehydrate our dried mushrooms …
Boil some water and add to a bowl.
When the water has cooled down slightly, add some dried mushrooms to the water. The water should be hot but not at boiling temperature.
Remember that dried mushrooms increase in volume around 3 to 4 times after they have been soaked, so don’t soak more than you need. 100 grams of dried mushrooms will yield between 300 grams and 400 grams of mushrooms once they have been rehydrated.
Soak the mushrooms for a minimum of 30 minutes. Better still, overnight if you have the time.
Drain from the water and use the mushrooms in your recipe.
The water will have a wonderful mushroom favour and can also be used in recipes. If you do use this broth be sure to strain it first to remove any sand, grit or earth!
Related content on Polish Poland: our delicious recipe for mushroom sauce.
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.
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.