Mushroom gathering in Poland is a National pastime and has been in the past, a source of food and income for many.
Mushrooms can be dried, pickled, salted and marinated.
On those damp misty days in autumn when in England people would think – what a dull day, a Pole would wake up and think – Great, a good day for gathering mushrooms!
Most Poles think the best dried mushrooms are Boletus edulis, in Poland they are called borowik, prawdzik or prawdziwek(translates as – the real thing!), in Italy porcini and I try and use these whenever I can.
Packets of dried mushroom in England tend to be 25g or 30g and can be of mixed types.
My father knew all about mushrooms but never really passed the knowledge on to me – mainly because of the limited availbility of transport to suitable woods around where we lived in Lancashire.
On my first visit to Poland I did go to Białowieża forest and went with a guide and collected lots of mushrooms including chanterelles which in Poland are called kurki.
Nowadays, the common field mushroom – Agaricus bisporus – is produced on a huge scale and makes up a large part of commercial mushroom production with Poland being the 3rd biggest producer in Europe, following Italy and The Netherlands.
Mushroom soup in olden days was nearly always made with just dried mushrooms.
I make my soup with both dried and fresh mushrooms.
As with all soups the quantities do not have to be exact.