Foraging Porcini Mushrooms (and drying them)

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.

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[zuzauramek]

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.

[goodmushroom]

so satisfying seeing those amazing porcinis! Great video

[gardengatesopen]

I've never seen such big mushrooms in the place they naturally grow!!
Those were just beautiful!!!❤

[sta-cartucianoadrianice]

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😍❤️

[willbeez]

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.

[altheab.]

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.

[lavondacarter]

Such a beautiful place to mushroom hunt, I love the windows in your kitchen !

[Vector_Ze]

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.

[timyarrow]

I love your bright and airy kitchen and looking out the window. Classic!

[millieatcentralcagarden]

Wow! What a beautiful location to go foraging wild mushrooms. Even if you can't find mushrooms, the location is so breathtaking.

[ourcozygarden]

Beautiful scenery. Totally worth the hike with or without found mushrooms.

[pikachu]

Hi! Parasol mushrooms are great if you fry (like fried chicken) or pickel (in vinegar) them.

[hoznziik]

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.

[lisajors]

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 ❤

[blancahumphrey]

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.

[kayclifton]

I found some huge ones today and I live in Mississippi, thank you ancestors 😁

[charissatroup]

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.

[ireneaguilartalan]

I love contents about mushrooms, we don't have varieties like this in Philippines that's why I just watch foraging in YouTube hope to try some of those mushrooms in the future 😊

[artur-karpat]

Very beautiful mushrooms, I also like picking mushrooms

[synthzz]

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