Next time when you go for a hike in oak or beech forests, look around and search for porcini mushrooms.
Porcini mushrooms are edible mushrooms with a round brown cap on top of the body. It can grow up to 20 cm in oak and beech woods. It has a particularly sweet flavour, exceptional quality and is highly nutritious. It can be found in the period between June and November. Porcini mushrooms are rich in natural antioxidants, such as: Vitamin C, flavonoids and phenols, and are a great source of minerals such as selenium, manganese, zinc, copper, iodine and molybdenum. Porcini mushrooms also contain large concentrations of B group vitamins.
However, be careful when picking mushrooms. If you have no previous experience, do not pick them for eating because almost every type of mushroom has something similar to poisonous mushrooms and even more experienced pickers can be confused.
If you love mushrooms and know many recipes how to prepare them, pay attention during your next walk. Chanterelles are very tasty mushrooms of great quality. The flesh is firm, white to yellow in colour, with a pleasant smell (like a peach), with a sweet to mildly hot flavour. The fruit body can be found at the soil surface and grows mostly in groups. Chanterelle is rich in vitamin B1 and B2. It has the following minerals: calcium, potassium, iron and zinc.
Chanterelles have three times more beta carotene than carrots and are resistant to all parasites and microbes. It is one of the rare varieties that do not rot. You can never find worms, bacteria and viruses in it. It grows individually or in groups in deciduous forests, during summer and autumn, between June and November.
If you are not a mushroom connoisseur, you should not pick them because some poisonous varieties are similar to the chanterelles.