Some years back I came to Lappeenranta (Finland) to do my master studies in Information Technology. The little quiet town is very well integrated to the nature. The houses and buildings are distributed among parks, forest and lakes. The student hostel where I was living during those 2 years was just 2 minutes of walk from the forest. This forest was very popular place for doing sports (jogging, cycling, nordic walking, or skiing – depending on the season). Of course, I could not miss the opportunity to explore the area and hunt for mushrooms. In Finland even privately owned piece of forest is available to public and everyone can exercise a right to pick wild foods (including mushrooms). So, I took my bike and headed out of town.
Boletus Edulis (known as “King Bolete”, “Porcini”, “Cep”, etc.) is the most famous wild edible mushroom known to almost everybody. And I think there is no wild mushroom hunter who doesn’t know this marvelous product of the Nature. And yet, there is a variation of species among Boletus Edulis which is usually not so widely known. On the one hand, Boletus Edulis is edible and it does not matter what variation of this mushroom you’ve got. On the other hand, it’s interesting to see the difference among Boletus Edulis species.
As I have been studying some material on the vegan and raw diet I was looking for the recipes of wild edible mushrooms use in those diets. Surprisingly, I could not find much information. Most of the raw vegan mushroom recipes were referring to the cultivated mushrooms bought from stores and many recipes were offering partial dehydration (which I consider as cooking) of the mushrooms before further dish preparation. Therefore, I’ve come to conclusion that since raw foodists are using heating and other cooking techniques for mushrooms it’s probably not so tasty to eat raw wild edible mushrooms without cooking (the only exception can be Lactarius delicious, aka Saffron Milky Cap).
As the season for Lactarius delicious has not come yet I had to use what I’ve got – the pack of frozen Boletus badius and Boletus edilus mushrooms.
Click to read more…
This post is not about poisoning from the mushrooms as you might have thought after reading the title. It’s about what human civilization is doing with treasures and gifts granted us by Nature. I am not a member of Green Peace or any other organization protecting the environment. I’m a mushroom lover who forages in forests for many years and knows the value of edibles given to us by Nature.
Uff, that was a while since I’ve posted here. Yes, it was winter – cold, grey, cloudy, rainy, frosty – in one word, unpleasant time. In such times I just want to relax on the warm seaside, sunbath and do nothing. So, no inspiration for any writing in winter.
However, I did not do just nothing – I was doing research. There is a saying “We are what we eat” (or something like this). And the meaning of this saying is not clear unless you have some health issues or challenges to take care of. I think it’s very bad that the person starts to dig into this topic rather later than sooner. No worries, nothing critical has happened to me, I just have decided to look carefully to my health and find the causes of some issues I have for years. We all got used to some occasional headaches, stomach and/or indigestion problems (and many others) which we always find a reason for – too much stress, bad environment, not enough vitamins, etc. Click to read more…
Here is another easy-digest wild mushrooms recipe which is a combination of protein (mushrooms) and vegetables (fiber).
For this dish (for 2 servings) you will need:
3 middle-sized marrow – fiber
1 middle-sized onion – fiber
200gr of fresh of frozen Boletus badius and/or Suillus granulatus (or any other Suillus) mushrooms – protein
1 garlic – fiber
greenery – dill, green onion, etc.
Click to read more…
Happy New Year, my dear readers!
This is the last post of this year and I would like to thank everyone who reads, emails and comments me. We go through the learning process together and we get new knowledge and experiences. For those who love wild mushrooms picking them is a hobby which lasts for the whole life (as I mentioned in my earlier posts, it’s an addiction – be careful! ) So, it’s never ending process of learning fungi. And I have so much to share with you! I hope the New Year will give us more opportunistes to help and teach each other!
I have started this blog in February 2011 with an idea to share the knowledge and experience I have with other interested in wild edible mushrooms hunting and to find people who have the same passion about edible mushrooms as me. And I am glad I did. Today is December 30th and I have readers from all over the world except of some African countries, Mongolia, Kazakhstan and few Arabic countries But I understand they might have other interests. I’m glad to get your comments and that my blog is interesting and useful. I plan to continue to post about my mushroom experiences whenever I have free time. So, if you don’t see new posts or don’t get my reply quickly, it’s not because I don’t like or ignore it. Perhaps, I just have busy times
The New Year for me will start with juice fasting during January and February as I’m in a constant process to find the best way to take care of my body (our bodies are so fragile and break easily if not treated properly ). Yes, that would be a challenge to fast for 2 months to clean my body from various toxins but I think it’s worth to try it. When the body is cleaner I can start a new food program
This post is short as I would not like to keep you long in front of whatever device with internet access you have. So, I wish you to have a successful and creative new year 2012, keep good mood and feeling throughout the whole year, share your joy and happiness with your family and friends and, of course, have a good mushroom season and marvelous harvest! Happy New Year!
Finally, I’ve got some time to write about my mushroom findings in Argentina. The mushroom hunting was not our primary goal for the trip though it was interesting to find out about wild mushrooms growing there. To start with I’d like to mention that most of Argentinian population does not speak and does not understand English, so we had to learn some Spanish The first Spanish words I’ve learned were “hongos silvestres” which means “wild mushrooms” or to be literal “mushrooms wild”.
I know there are plenty of people out there who think that wild mushroom foraging is dangerous because you can easily make a mistake in mushroom identification. Well, I would say you cannot easily mistake a mushroom you know with a mushroom you don’t know. Yes, the key word here is - to know! It means that before starting any foraging activities, a beginner mushroom hunter should get at least basics on the mushroom hunting.
There are plenty of online resources which offer endless mushroom courses for beginners or foraging trips. However there are not so many (free) resources which try to educate people unfamiliar with mushrooms. I think it’s a shame because the more people know about edible mushrooms the less there will be wrong identifications and poisoning cases.
Today I have for you a new wild mushrooms soup recipe. I believe that fresh mushroom cooking should be as simple as possible out of 2 reasons:
- the less you cook (anything – mushrooms, vegetables, etc.) the more vitamins and minerals are still there
- after mushroom hunting during several morning hours no one wants to spend whole afternoon cooking them
So, my recipes with fresh mushrooms are as simple for cooking as possible and require minimum time. Also this dish is easy for digestion because it’s a combination of protein (mushrooms) and fiber (vegetables).
For 4 servings of the soup is required:
- 200-250 gr of fresh edible mushrooms (Bay Bolete, Weeping Bolete, or any other Bolete) – protein
- 1/2 of onion – fiber
- 1 medium-size carrot – fiber
- 1 sweet paprika – fiber
- 2 pieces of garlic – fiber
- 1-2 big tomato - fiber
- 1 table spoon of olive oil – fat
- 2-3 bay leaves - fiber
- 1 dill twig - fiber
- 1 green onion - fiber
- punch of sea salt