Photo: © Kathleen Rekowski - Fotolia.com
- Oyster
- Boletus badius
- Stockschwämmchen
- Parasol / Giant Parakeet
- chanterelle
- Spruce bolete
- Curly baby
- Hallimasch
Oyster
Appearance:
Its gray-brown to steel-gray hat reaches a diameter of 5 - 20 cm and is shell-shaped. The color becomes lighter with increasing maturity of these wild mushrooms . On the stem whitish lamellae run down.
Taste:
It has a rather bitter aroma, which reminds of veal. The meat is firm, which is why it is excellent for roasting, grilling and breading. Be careful when cleaning, as it is very sensitive to pressure.
Season / Occurrence:
The forest mushrooms can be found in the cold winter months, especially on deciduous trees, rarely on conifers. He often grows there in grapes, where the hats are on top of each other.
Match with:
A great side dish to poultry. Simply fry oyster mushrooms in some butter and garlic, or serve the mushrooms breaded and fried in oil - an absolute treat!
Boletus badius
Appearance:
He is fawn to dark chestnut brown. His hat can be up to 10 cm wide. On pressure, his flesh turns bluish, which loses itself during cooking. The stem is whitish-yellow.
Taste:
Tastes nutty and rather mild, comparable to cep. Since it can lead to raw nausea, please cook or heat before eating. It is better not to eat stalks, they can be woody.
Season / occurrence:
Often in friendly company. Best to collect from September to November. Grows in coniferous and mixed forests, mainly under pines and spruces.
Match with:
He must not be missing in any mushroom goulash! Stewed with onions and bacon in cream sauce, it is a culinary delight. Refined sauces refined. Goes well with red wine or sherry.
Indispensable spice:
Parsley.
Stockschwämmchen
Appearance:
The hat of this forest mushroom is yellowish brown, with bright center or tip and is about 2-6 cm tall. The brownish stalk looks scaly and is also yellowish brown.
Taste:
Spicy, with an intense mushroom taste. However, the stems are tough and are not used. The mushroom is also good for drying, but then its aroma is much more intense.
Season / occurrence:
The mushroom growing in numerous clumps has season from May to November. It grows mainly on dead tree trunks and stumps in deciduous forests.
Match with:
It gives the right note to mushroom soups. He is particularly fine with a dollop of sour cream and a dash of white wine. In lemon juice with chili rings fried a great, meatless bread covering.
Parasol / Giant Parakeet
Appearance:
A giant, because its brown-gray shade reaches a diameter of up to 30 cm! Young still closed, it opens with increasing maturity. Stem and hat are dotted with numerous scales.
Taste:
Very aromatic and nutty. The meat has a delicate yet firm bite. The woody stems are not edible. Raw it tastes sweet, but cook it better. You may not tolerate him otherwise.
Season / occurrence:
From July to November it cavort in sparse deciduous and coniferous forests and on roadsides. You should also keep your eyes open on meadows and pastures.
Match with:
The Parasol is a perfect meat substitute, because it can be breaded and prepared like a schnitzel. Or you serve it pure fried with a fried egg. Also delicious in vegetable pans or steamed as a sandwich.
chanterelle
Appearance:
Strong golden to lemon yellow with slightly wavy or curled edges. The middle sits lower. Will be 2-6 cm wide. The stem has the same color as the hat, is slim and slightly pointed downwards.
Taste:
Extremely spicy, with a strong aroma. Tastes a bit peppery after a long chewing. His meat is firm. Should be steamed or fried. Not suitable for freezing, because this often makes him bitter.
Season / occurrence:
Is native of coniferous and deciduous forests, like under spruce or oak. Primarily on sandy, rather nutrient-poor soils. There you will find him from June to October.
Match with:
Due to the firm consistency and the pepper note, it is the right side dish to juicy beef steak. Pep up colorful salads and is a great topping for tarte flambée. In game dishes simply indispensable.
Spruce bolete
Appearance:
Light to dark brown with a smooth, partly slightly uneven surface. Can measure up to 20 cm. Its stem is white to light brown, with a whitish mesh pattern and has a round, bulbous shape.
Taste:
Thanks to its spicy-mild, pleasantly mushy taste, it is one of the most popular edible mushrooms. He is also slightly nutty. It has a firm texture with good bite and is also easily consumable and tolerable.
Season / occurrence:
As the name suggests, its favorite place among spruces, but also among other conifers. Mostly on calcareous soil. Edible copies are available from June to October.
Match with:
Slice it and fry it in butter. A heavenly companion to pork tenderloin. Raw and thinly sliced or planed, he spices up salads. Make ragouts something special!
Curly baby
Appearance:
Works like a bath sponge thanks to the frizzy surface. Due to the structure of the fungus has many cavities. Becomes up to 40 cm wide and is flesh-colored to yellowish. The meat has a brittle consistency.
Taste:
Very tasty and productive. The Krause Glucke is spicy (similar to the Speisemorchel). Remains well-cooked even when cooked. Do not eat too old copies, as they taste bitter.
Season / occurrence:
Look for him at the foot of living conifers, like pine or larch. Sometimes, however, he pops stumps. It becomes mature in late summer, from August to November.
Match with:
Fried in butter excellent with scrambled eggs. Before preparation, the mushroom should be cut and washed well, as the ramifications are a popular hiding place for insects and often have traces of soil.
Hallimasch
Appearance:
3 -10 cm large, brownish-brown hat, which is occupied with small scales. But they are washable. Very slender, pale-brownish stem with white ring. It turns darker downwards.
Taste:
He is a bit harsh and smells very strong. Never loses the pleasantly firm consistency throughout the cooking process. Use only the hats, the stems do not taste and are unpleasantly tough.
Season / occurrence:
Picked from September to November. It mainly grows deciduous and coniferous trees, dead or alive. Partly on roots. Rarely alone, mostly in clumps.
Match with:
Hallymeat tastes both as a fish side dish, and marinated in vinegar. Great, hearty pancake filling. Do not eat raw. Boil for about 10 minutes before cooking and pour away the cooking water.
