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!
Related content on Polish Poland:
- More about Polish Wild Mushrooms.
Just a few moments ago I arrived back after a quick wander around the forest near our house in the far west of Poland. Here are a couple of photographs recording the visit!
The wild mushrooms we found will be used in Wild Mushroom Stroganoff, which we’ll have for dinner this evening.
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.
More about Polish Mushrooms.
Polish Mushroom Soup
This is our own recipe for mushroom soup. This delicious recipe originates from the Poznan region of western Poland. Although in this particular recipe we are using white field mushrooms the equally tasty wild mushrooms commonly found in Polish forests could also be used.
Mushroom Soup Directions
Heat some oil in a pan and cook the onion for a minute or two. Add the mushrooms and cook for a further minute. Stir in the stock and parsley. Bring to the boil and simmer for five minutes. Stir in the breadcrumbs and seasoning and cook for two more minutes. Remove from the heat and stir in the soured cream. Reheat over a low heat but do not allow to boil.
Mushroom Soup Ingredients
3 tablespoons of vegetable oil.
1 large chopped onion
250 grams chopped white field mushrooms
1 litre vegetable stock
50 ml of chopped parsley
150 grams fresh breadcrumbs
40 ml soured cream
If you were feeling adventurous you could also add the grated rind of a lemon to give the soup an extra flavour twist!
Related content on Polish Poland: Another wild mushroom soup recipe.
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.
‘Mushrooms of the Polish Woods’ on postage stamps from Poland issued in 2014.
A recent set of stamps featuring mushrooms of Polish forests issued by the Polish Post Office.
A fine example of a podgrzybek forest mushroom growing in the forests near Zdroisko in Lubuskie, western Poland.
Podgrzybek (English: Bay Bolete, Latin: Boletus Badius / Xerocomus) are a type of wild forest mushroom closely related to Borowik (Boletus Edulis). They are found in forests throughout Poland. Podgrzybek mushrooms have a unique taste and flavour, which is not dissimilar to Borowik and as such are much prized by Poles. They can be eaten fresh but most are dried for use throughout the year. Traditionally this is done by threading twenty or so mushrooms caps on a piece of string suspended in a warm place. Over the course of several weeks the stringed mushrooms will dry out and as a result be available to eat all year around in dishes like Bigos and Polish Wild Mushroom Soup. Podgrzybek can also be pickled, but this is something that is more often done commercially rather than at home.
Strings of wild Podgrzybek mushrooms being dried above a wood burning stove.
One of our favourite ways to use Podgrzybek mushrooms is to make a tasty and traditional Polish Wild Mushroom Sauce. Follow the link to make your own using Podgrzybek or Borowik mushrooms.
Related content on Polish Poland: Dried Wild Mushrooms.
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.
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.
Serve with potatoes or bread.
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.