Foraging Porcini Mushrooms (and drying them)
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- Опубліковано 9 лют 2025
- Showing how and where I forage for the KING of mushrooms -- the porcini. Also called the cep, penny bun, steinpilz, and many other names, you can find Boletus edulis growing all across the northern hemisphere. They grow in both conifer and deciduous woodlands and have the best flavor of any mushroom, wild or cultivated.
I took home four mature porcini mushrooms on this foray and also shared how I left one of them hidden. Though picking mushrooms does not kill the fungal network below ground (the mycelium), if you pick all of the mushrooms it reduces the chance of the mushroom spreading and surviving in an area. It's also important to not pick all the porcini mushrooms in tree plantations, where I was foraging. Tree harvesting can threaten the mycelium below the ground since porcini and other types of mushrooms form symbiotic relationships with them. So I try to let those spores spread and colonize! With wild foraging, only take a little of anything to reduce our impact on the biosphere.
After taking home my bag of porcini, I also share how I prepare them by slicing and drying in the food dehydrator. The flavor and texture of porcini improve with being dried and it also means that you can store that delicious flavor in the cupboard for a long time.
Tanya's porcini gnocchi recipe: lovelygreens.c...
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#foraging #wildfood #selfsufficient
And in polish, it is called Borowik :) we have foraging mushrooms in blood. When there is autumn no matter if you are CEO or cashier in a supermarket you take a basket or bucket, rain boots, knife, and at dawn, you go in the forest looking for mushrooms. I was a small kid and with my grandparents and parents at dawn we were going to collect mushrooms. After 3 h we made breakfast by car and eat sandwiches and drink hot tea. I have wonderful memories of foraging mushrooms. It is tradition, every family has his secret spot in the forest where the best mushrooms grow ^^ you cant tell not family your mushroom's spot. You can lick under mushroom if it is bitter, sting it is not edible.
Same in the Czech Republic, it is called Hrib pravy and 3:57 it is Hrib Modry (porcini blue) , the blue colour or red underneath is definitely not toxic it is same delicious as the porcini maybe even better. You remind me one Teacher from Primary school she taught children that the Rose hip is poisoned because it is red 😂 I love your channel you are amazing gardener but today you really make my day 😄 btw you found beautiful porcini 👌🏻😍💋
Also you can try to cook porcini as a chicken nuget ~ slice it, salt it, wrap it in flour, egg and breadcrumbs and then fry it, it is so delicious 😋👌🏻❤️
@@jaroslavabadzova8316 Polish people know a lot more about mushrooms as a general population than people in Britain. There are too many boletes that are dangerous to encourage anyone who's a novice to pick and eat one that's red or that rapidly changes color, though. Best to avoid them unless you KNOW what you're doing :)
I’ve met so many polish people when I go mushrooming and it’s so good for the whole family to enjoy. We eat in the forest and keep our secret locations so that we have bragging rights 🤣 we need to get the kids out away from playing video games. Found a lot of porcini today you can see on my channel if you like 👍🏻
That’s so true!
There aren't any hard and fast rules for determining if a mushroom is toxic. While some toxic boletes do stain blue, some perfectly good edible species also stain. There's really no substitute for getting a few good guide books and learning the identifying characteristics of each one. It takes time and effort, but is worth it.
The one shown in this video is edible.
So true. I bought a stash home last week and they went slightly pink then grey blue. Having heard about staining i threw them in the compost. Later i found out from an expert that they were slate boletes and very tasty apparently. Although another expert i asked suspected they were orange boletes.
Making videos like this makes us feel that you are touring us on an Enchanted Forest.Which is great as well for someone who have never been out in house for almost 3 year due to the pandemic, like me! . Loving the mushrooms you pick thou😍❤️
And please keep making videos
like this ❤️
Kisses from Philippines 🇵🇭
so satisfying seeing those amazing porcinis! Great video
Such a beautiful place to mushroom hunt, I love the windows in your kitchen !
It's like hunting in a fairytale dream . I am sending love to everyone from dirty , new york city
Love your videos. There's a Boletus species here that DOES change color when damaged, and they're very tasty.
7:35 you know, when you harvest mushrooms, you're only taking the fruiting bodies, rather akin to picking apples from a tree. The vast bulk is below the surface. Still, it's good to promote them. When we used to harvest Psilocybin shrooms years ago, we used to tap the cap of the fruiting body to hopefully dislodge some spores.
There are some but I personally wouldn't feel comfortable determining whether a colour changing bolete is one that is going to be toxic or not. Best to stick with avoiding boletes that rapidly change color to avoid any mishaps.
@@Lovelygreens Yes, but I would say the same about eating any mushroom, bolete or not, color changing or NOT. You have to know what a fungus is before you eat it. YOu definitely do not determine their toxicity by EATING them, LOL. There are very clear mushroom identification guides. The one we had was specific to our region, and that's probably the way to go.
I've never seen such big mushrooms in the place they naturally grow!!
Those were just beautiful!!!❤
Lovely journey through the forest. The mosses are beautiful….a gorgeous green carpet….so fresh and vibrant. Mushrooms are fascinating fungi and so delicious. The big one was a great find….and almost perfect. Enjoy.
I love your bright and airy kitchen and looking out the window. Classic!
Wow! What a beautiful location to go foraging wild mushrooms. Even if you can't find mushrooms, the location is so breathtaking.
Beautiful scenery. Totally worth the hike with or without found mushrooms.
the mushroom at 2:31 is completely edible, you just have to cook it more than the others. Its called "the blacksmith" in our country and we pick them up regularly, I ate a lot of them and I'm still alive, commenting on youtube. Sorry, but I love those and I'm so envious that you found such nice mushrooms.
Actually parasol mushrooms are awesome! Here's how we do them in northern italy : you clean them and coat them with yolks or whole eggs + a mix 20% flour 80% polenta flour ( or not too fine cornmeal ) - then you deep fry then in olive oil...a couple of minutes or maybe more if they are huge -when cooked, remove some of the oil in excess with a paper towel, adjust salt and pepper ( its better to keep it simple in order to appreciate the mushroom) and its done. They taste phenomenal !! I was asked to cook them as burgers so to the usual recipe i added a simple cold sauce, mixing parsley+garlic+cayenne peppers+parmigiano+extra virgin olive oil... dosages or ratio? As you wish, just remember that garlic could enhance the mushrooms in low dosages but too much would kill the burger...actually it would ruin every recipe
Thanks so much for the recipe idea!
Well that brought back some memories. My Grandmother and I used to look for Steinpilze long time ago in Northern Germany. So fun and delicious. love your channel.
I would love to be more confident with wild mushrooms. So far I'm confident with morels, and puffballs. Those porcini look very recognizable, though. I will keep my eyes peeled. Thank you for this interesting video.
I found some huge ones today and I live in Mississippi, thank you ancestors 😁
Thank you! I loves this visit to the forest how beautiful
Look at all those parasols! You have a healthy garden ❤️❤️
Hi! Parasol mushrooms are great if you fry (like fried chicken) or pickel (in vinegar) them.
I love contents about mushrooms, we don't have varieties like this in Philippines that's why I just watch foraging in UA-cam hope to try some of those mushrooms in the future 😊
Great video. Hello from Australia.😄
Lovely video
Very beautiful mushrooms, I also like picking mushrooms
Amazing Porcini Mushrooms.
And as was pointed out, you can totally take all of the mushrooms, there'll be plenty next year.
The spores from this year would need multiple years until their new mycelia fruit anyway, and the one you just harvested is likely established enough to have energy for next year and many more after that.
It's unsustainable to pick all of any mushroom. True, there will be some from the mycelium next year, but if everyone picks all the mushrooms, there will be none in the future. Mushrooms are literally the reproductive organs of the organism.
Love how you knew the german name. Good pronunciation 💚😅. I love these porcini/cep/steinpilz.
Soo lucky that you haven't had any maggots, the adults are about to fly again and lay eggs soon.
Soo happy for your finds, made me really happy watching you being as excited as I get. 🥰
Thanks! I'm going to look for more soon -- wish me maggot-free luck :)
Hello there I am 42 atm, and i am picking muschrooms from when i was 6 years old, here is piece of advice for those hesitant, go for it , you do not need any exzperience with picking muschrooms as long as you stick to one simple rule (i am speaking about muschrooms which grow in europe_ If there is foam under the muschroom hat and it's steam is not red (Rubroboletus satanas) l - muschroom will not be poisonous,. Never pick muschrooms with "gills" under the hat if you do not have lots of experience, there is plenty of toxic and deadlly species amongst those and the worst of those Amanita phalloides- this one is hard to survive and in best case scenarios eating it ends oftenly with liver transplant.
Ps. !st muschoom in the video is Macrolepiota procera known also as parasol mushroom and it is delicious. In fact it is my favourite muschroom as long as you cook it properly, try little bit of salt, little bit of pepper, egg wash and bread crumbs, shalow fry it like wiener schnitzel and it is absolutely amazing. Just be carefull with them and if you dont know it well enough dont pick it, young parasol muschrooms are oftenly confused with death caps
lovely video
I’m pretty sure you don’t have to whisper when you approach a mushroom! Lol!!😂😂🇨🇦❤️
So precious Tanya. What do you do with the stem?
I dry it out and then powder it. Then use the powder as a mushroomy seasoning in cooking! I also use it to make porcini gnocchi lovelygreens.com/porcini-gnocchi-recipe/
One vlogger I follow is Pinilakang Lakbay channel 😊 lots of foraging video
At 2:28: in Germany Its called: Hexenröhrling. We put Thema at the same Niveau With the Steinpilz. They are so flavorfull. After you cook them, they are edible and absolutly delicious ❤
Thanks for sharing
I really like your videos
Thank you for teaching me🤗
I'd never read much about the Isle of Man so of course I had to have a look after seeing one of your videos pop up. Oh my what a beautiful place to call home. I noticed the temperature year round is extremely stable. The temperature change from season to season does not vary much. I'm assuming that makes for a very long growing season. Do you ever get hard freezes? I live in South Louisiana, US it can get to high 90's most of the summer here. So very hot.
It does freeze, occasionally, but it doesn't stay frozen for long. The nights are long and dark though, which is the worst part of winter for me. Good climate for year round temperate veggies though!
I just bought some wild picked porcini mushrooms dried from Phillips Farm. I found them to be very very smoked in flavor, like that chemical smoked flavor you find on some sandwich meats. Is this normal for this variety of mushroom or maybe just how these were dried? Any experience with this?
That's not normal at all. Imagine the most delicious pure mushroomy flavor.. that's what you get with pure porcini.
Hi thank you for explaining all about your Porcini finds - can you just confirm the type of environment they grow in please - looks like a Pine plantation? thanks
Yes it was :)
A Fairy Ring!! Awesome!
That looks like Chlorophyllum rhacodes to me.. can't see the snakeskin pattern on the stipe
5:50 Wow .. Perfect.
I love this mushroom
Hi Tanya, please can you pass me the make and model of your food dehydrator and if you are happy with and / or you would have rather buying a different one e.g larger?
My food dehydrator is a decade old and I don't think that the model is still available. It's made by Stockli though so you could check out their other models. I think any food dehydrator will do though :) Invest in one that has good reviews!
@@Lovelygreens Thank you
I live on the island is that near the hairpin
thank you so much for video 👍👍👍👍👍👍
Most welcome 😊
Watch out for " The Little People" Who live under Mushrooms Tanya Lovely Greens . They dont like us big people pinching their houses .... LOL
Where u can picking porcini in uk?
Woodlands!
I got my stuff delivered discreetly by this mycologist whose get lsd, dmt, mushrooms and more
Dude is on telegram and Instagram
@pham_smart1
May I just say that the Bay Bolete, turns blue when you cut it and it is edible!
They look great. I'm not a mushroom lover (although I have dabbled in the psychedelic variety and I thoroughly recommend!!), I've hated them since I was little. However, I'm convinced it's because I was only ever given the one species available in UK supermarkets - the button - which are a horrible texture (for me, anyway). I've only recently forced myself to start eating more mushrooms and had some dried wild mushrooms (porcini and a dark brown variety I didn't recognise) for the last two nights' tea. They were phenomenal. Even my four year old loved them (chopped up, without telling her what they were). I think I'll try your cheaper option of foraging in future, as they weren't cheap!
Fresh button mushrooms are nice with a knob of butter placed in the gills and slowly grilled under a low flame . Never wash them just brush off any debris with a pastry brush.
In Italian it means ‘little pig’.
Can I ask if your dried porcini taste as strong as the ones you buy? I’ve tried drying my own on a couple of occasions and they weren’t any where near as flavoursome. Could the temperature have an effect on it?
Yes, they taste exactly the same 👌 Perhaps it's the temperature, or maybe you've foraged another type of bolete?
@@Lovelygreens thanks for the reply. It’s a complete mystery to me as I definitely had the king bolete. I’m thinking maybe there are differences in flavour depending on where they grow as with grapes / wine. I’ll have to find some more in other locations and test them.
Just had 2 Handfuls of birch mushroom from my garden yesterday. Decent taste and no "doppelgänger" i.e. no risk of mixup with anything similar looking but poisonous.
Great video as always! I love wild mushrooms but never done foregoing! Do you know if there is any other edible wild mushrooms such as shuntrle in England? Do you know a guide book?
I think you mean chanterelle? Roger Phillip's book is on my bookshelf -- I'll pop a link in the video description :)
2:24 is the scarletina bolete. It´s turning blue, but it´s an edible mushroom and one of the best mushroom species in taste.
Ooooh I love foraging mushrooms! When you take them you should actually pick them instead of using a knife, there's several studies that show it's better for releasing the spores and not damaging the mycelium.
No matter the harvest method, you're not likely to do significant damage to the mycelium.
There's a lot of discussion on this online (and some studies), but it's really up to the forager to cut or pluck. The mycelium won't be damaged by either BUT it can be by plucking mushrooms that tend to take a clump of mycelium up with it.
I found one of these giant beauties in uk heathland. Was massive. sadly it was very old and brown but I found 2 baby ones
Thank you
Do you hydrate the mushrooms again before you use them in cooking?
Yes, or I just throw them into soups and watery dishes.
Color changing on Porcini is quite normal, most of them are edible, and also not all red is bad... the one you are holding in your hands is actually edible after cooking and is probably called Neoboletus luridiformis. Also Porcini this big should be "tapped" on its head a couple of times before removing from the ground...
Hi Vlad, this is a video for complete beginners, rather than experienced foragers such as yourself. There are dangerous and poisonous boletes that could be confused with porcini so it's a good rule of thumb to avoid any that turn blue. Also, you're right. The one in the video is probably Scarletina Bolete which has to be fully cooked not to be toxic.
Damm do these mushrooms 🍄 grow all over the earth or just some rain 🌧 forest 🌳
In Russia, Ukraine and Belarus this mush is called Belyi (White) and it is the most popular and desireable for every forager))
"Britain, America " listing countries
"HESITANT" fight me
There is one relative of this bolete which does turn bluish when handled ir cut, and is edible. Sorry, i forgot the name off hand.
Good 😁🌹
You might consider not cutting the rotting stems restrict the future growth
This is a myth. It's personal preference as to whether you want to pluck or cut the stem.
Princess toadstool 🍄
What happened to your mousrom log
It got left at the old house! With my luck it probably produced this year
Mantap
Garlic mushrooms would be perfect
Impeccable german pronounciation, are you fluent or just interested in terminology? :)
Ich kann etwas Deutsch :)
It hurts me to see how you just ripped the porcini out of the ground like that... leaving that part of the stem there can cause rot and can essentially "kill" the mycelium
Not true at all.
Very strong earthy meaty flavor some may not like
I wouldn't have enough knowledge of fungi myself to forage for them and eat them. You certainly need to be a 100% sure of what you are doing or be with someone who does - you obviously know what is safe to eat and not.
I want to come to help you😍😍😍
Don't cut it please, you can damage the micelio
Myth
all mushrooms are edible at least once(joke dont try)
Natures way of controlling insects. I think we should heal the Earth using technology. Indoor centers that use aquaponics full automated. Disease and pest free.