Foraging for mushrooms always takes me back to my childhood in Poland. In autumn, going to the forest to pick mushrooms was just something everyone did. Families and friends would go together most weekends during the season.
The forest in autumn was full of quiet excitement. Every step felt like a treasure hunt. And the moment you spotted a mushroom… that feeling! I can still remember the thrill of shouting to my dad and showing him what I had found. That excitement is still alive in me today!
My dad was – and still is – my guru when it comes to mushroom knowledge. He taught me what to look for, how to move slowly through the forest, and how to respect what we pick. Over the years, though, I’ve surprised him a few times by recognising some edible species he didn’t know as well.
After a few hours we would come back home tired from walking for miles but happy, often with baskets full of mushrooms.
Then another important part started - cleaning and sorting them. My dad checked every single mushroom carefully to make sure nothing poisonous was mixed in and cleaned all mushrooms from bits of soil and moss.
And the smell in the house! My mum would cook mushroom soups and rich sauces for Sunday dinner, while the rest were prepared for storage. Some were dried, some pickled in jars, and some frozen. This happened weekend after weekend until we had enough preserved mushrooms for our Christmas cooking.
Slowing Down and Returning to the Roots
In the last five or six years I’ve started doing this again myself. At first I focused on the species I remembered well from childhood:
- Porcini / Penny Bun – Latin: Boletus edulis (Polish: Borowik szlachetny)
- Birch Bolete – Latin: Leccinum scabrum (Polish: Koźlarz babka)
- Bay Bolete – Latin: Imleria badia (Polish: Podgrzybek brunatny)
- Chanterelle – Latin: Cantharellus cibarius (Polish: Pieprznik jadalny/Kurka)
In the photo: Birch Bolete – Latin: Leccinum scabrum (Polish: Koźlarz babka)
But over time I became curious about other species too. I started learning about mushrooms we never picked when I was younger, like:
- Jelly Ear – Auricularia auricula-judae (Polish: Uszak bzowy)
- Winter Chanterelle – Craterellus tubaeformis (Polish: Pieprznik trąbkowy)
- Chicken of the Woods – Laetiporus sulphureus (Polish: Żółciak siarkowy)
- Hen of the Woods – Grifola frondosa (Polish: Żagwica listkowata)
- Honey Mushrooms – Armillaria mellea (Polish: Opieńka miodowa)
- Slippery Jack – Suillus luteus (Polish: Maślak zwyczajny)
- Larch Bolete / Yellow Slippery Jack – Suillus grevillei (Polish: Maślak żółty)
- Milk Caps – Lactarius species (Polish: Mleczaj)
- Parasol Mushroom – Macrolepiota procera (Polish: Czubajka kania)
- Oyster Muchroom - Pleurotus ostreatus (Polish: Boczniak ostrygowaty)
In the photos:
Porcini / Penny Bun – Latin: Boletus edulis (Polish: Borowik szlachetny)
Chanterelle – Latin: Cantharellus cibarius (Polish: Pieprznik jadalny/Kurka)
Jelly Ear – Auricularia auricula-judae (Polish: Uszak bzowy)
Most of the mushrooms I collect, I preserve by dehydrating them. Later they can be soaked and used in soups, sauces or other meals. Dried mushrooms keep their flavour really well.
Why Mushrooms Are So Good for Us
Mushrooms are not just delicious – they are incredibly nutritious.
Many edible species are rich in:
- B vitamins (especially B2, B3 and B5)
- Vitamin D when exposed to sunlight
- Antioxidants
- Beta-glucans, which support the immune system
- Minerals such as selenium, copper and potassium
Some mushrooms are even being studied for their potential roles in immune support, gut health, inflammation and mental health support.
The world-renowned mycologist Paul Stamets once said:
“The humblest mushroom is the fruit of a vast underground organism.”
And it’s true. What we see above the ground is only a tiny part of the fungal world, connected beneath our feet in vast networks that support entire forests.
Learning to Identify Mushrooms
One organisation I follow a lot is Wild Food UK. They offer courses and good information about wild foods and safe foraging.
The best way to learn, though, is simply to spend time in the forest. Slow down and look carefully – around tree trunks, under bushes and on the forest floor. You start noticing more and more species the longer you do it.
The most important rule is simple:
Only pick mushrooms you can identify with absolute certainty.
I personally avoid relying on phone apps for identification. They can be helpful sometimes, but they also make mistakes – and with mushrooms, mistakes can be serious.
Instead, I learn in a few different ways:
- mushroom identification books
- time spent observing in nature
- active mushroom identification groups on social media
- comparing edible species with their poisonous look-alikes
As a visual learner, these online groups have been incredibly helpful. During peak season, new finds are posted every day, and every time I open my feed I learn something new about identification features and key characteristics. Each season I choose two or three new species that I want to learn properly. I spend time studying their characteristics, the trees they form mycorrhizal relationships with, and also their edible or poisonous look-alikes. I look at photos almost every day. After a while, when I finally see that mushroom in the forest, it just clicks in my mind — I immediately recognise the species.
Second important rule: even edible species can cause stomach upset for some people, so when trying a new mushroom for the first time it’s always best to eat a small amount and see how your body reacts.
For me, mushroom foraging is still one of the best ways to spend time outdoors. It brings back childhood memories, but it also keeps teaching me new things every year. The more time I spend in the forest, the more I realise how much there is still to learn. And even now, finding a mushroom hidden under leaves or moss still gives me the same excitement I felt as a child.