Good mushroom season expected: What you should pay attention to – Bavaria

Bavaria can look forward to a good and diverse mushroom season this year. With the current weather with a lot of precipitation and mild to cool temperatures, the main mushroom season is just starting, says Daniel Branghofer, mushroom expert at the German Society for Mycology. This could last until the end of November if the weather continues to be favorable.

However, anyone who collects mushrooms for consumption should be careful when temperatures are low, as “the mushrooms do not always suffer visible and smellable damage due to frost and subsequent thawing,” warns Branghofer. In the worst case, this could lead to food poisoning. Excluded from this are species such as oyster mushroom, velvet-footed mushroom and Judas ear, which cannot be harmed by frost. It should also be noted that a maximum of one kilogram of mushrooms may be collected per person per day.

At the moment, the coveted spruce porcini mushrooms, parasols and flake-stemmed witch’s boletus are particularly common, Branghofer continues. Since mushrooms spoil quickly, they should be collected in an airy basket and prepared the same day. Since almost all types of mushrooms are toxic when eaten raw, they must always be cooked well. You should also only collect mushrooms that you can confidently identify as edible and that are in good condition, says Branghofer.

In order to correctly identify it, the entire mushroom should be removed from the ground, as important characteristics can often be seen on the lower part of the stem. “With porcini mushrooms, for example, half of the club-shaped stem is often ‘wasted’ when it is cut off above the forest floor.” Unscrewing it does not harm the mushroom network, as long as the open area is covered with soil again to prevent it from drying out.

If you have any questions, mushroom experts are often available, as Branghofer emphasizes. Many experts offer detailed basket checks, advice or even guided excursions. The next contact person can be found quickly and easily on the website of the German Society for Mycology.

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