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.
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.
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.
Recipe for Wild Mushroom Stroganoff / Stroganov
Although originally a Russian recipe Stroganoff / Stroganov is much liked amongst our friends and family and one of the dishes we have almost weekly. Rather than beef we use either wild mushrooms or sausage as the main ingredient. Here is the recipe we use most often.
Ingredients needed for Wild Mushroom Stroganoff
3 tsp sunflower oil
1 garlic clove, crushed
2 tbsp paprika
2 onions, thinly sliced
3 or 4 pickled (salt) dill gherkins, diced
400g wild mushrooms, chopped
250ml vegetable stock
1 tbsp Maggi or Worcester sauce
4 tbsp soured cream
salt and ground pepper (to taste)
250g cooked rice
Instructions on how to make Polish Stroganoff
- Heat the oil in a large frying pan and fry the onion for about 5 minutes. Add the garlic and paprika, then cook for a minute or so more. Add the wild mushrooms and diced gherkins. Cook for about 5 minutes.
- Pour in the stock and add either Maggi or Worcestershire sauce. Bring to the boil, and simmer for 5 minutes until the sauce thickens. Add salt and pepper to taste. Remove from the heat and stir through the soured cream and the parsley.
- Serve the mushroom stroganoff on a bed of cooked rice.
The forests of Poland are filled with tasty wild mushrooms every autumn/ fall.