A Brief Guide to Mushrooms

Where to start
Many of the edible varieties of mushroom grow wherever there are trees as they live in a symbiotic relationship with the roots. Other species can be found in fields, and sometimes even poking out of lawns. Basically, where there is ample vegetation you’ll find some variety of fungus. However, just be sure not to pick mushrooms in national nature reserves. It’s possible to go hunting in limited areas of national parks and protected areas (the latter designated by the abbreviation CHKO), but consult the visitor rules.

When
You can find mushrooms from mid May until early November. As long as there is enough water and warmth they will grow. Common wisdom has it that a warm day after some rain is a good day to look, whereas day after a very cold night is unlikely to turn up much. However, even an overcast day can be successful.

Common Edible Varieties

Edible bolete
Boletus edulis
Time of Year: July to November

The Czech name for this is smrkový hřib or ‘spruce bolete’ as they are often found in spruce forests, though they can be found living with other trees. The other Czech name for this mushroom is pravák, meaning ‘the right one’ – as in the right one to pick. Its appearance can vary depending on the size. Smaller specimens will have their caps quite tight to a rather bulbous stipe (stem). Larger specimens will have a separate cap showing the yellow sponge containing the spores. These are very popular edible mushrooms, which is no doubt why the scientific name is simply boletus edulis – edible bolete.

Edible Bolete

Bay Bolete
Boletus badius
Time of Year: June to November

Bay Bolete

Red Cracked Bolete
Boletus chrysenteron
Time of Year: June to November

Red Cracked Boletus

Shaggy Bolete
Leccinum scabrum
Time of Year: July to October

Shaggy Bolete

Larch bolete
Suillus grevillei
Time of year: June to November

Larch Bolete

Blue Staining Boletes
A number of species in the boletus genus stain blue when cut. Some, like the lurid bolete, are edible when cooked. However, others such as the devil’s bolete and the red pored bolete are poisonous. If you are not experienced I’d avoid the blue-staining ones.

Lurid Bolete

Lurid Bolete Cut

How to identify poisonous mushrooms
Some general guidelines about identifying or preparing poisonous mushrooms exist. You may hear some of the following:

• Insects and other critters don’t eat poisonous mushrooms
• Poisonous mushrooms taste bad
• Poisonous mushrooms are brightly colored
• Poisonous mushrooms have a pointed cap.

• learn the poisonous mushrooms
• avoid anything you don’t recognize

Common Poisonous or Inedible Mushrooms

Bitter Bolete
Tylopilus felleus
Time of Year: July to November

Bitter Bolete

Velvet Roll-Rim
Tapinella atrotomentosa
Time of Year: July to October

Velvet Roll-Rim

Amanitas
Amanitas include a wide range of mushrooms from the edible to the highly toxic, including the well-known fly agaric. For this reason, it is best for inexperienced collectors to avoid them altogether, because some edible species are easily confused with their incredibly poisonous cousins.

Amanita pantherina (false blusher)

Amanita phalloides (death cap)

Amanita muscaria(fly agaric)

Disclaimer: The information provided in this article is for informational purposes only. You should always consult the mushrooms you pick with an expert in the field or someone who has extensive experience picking them. Expats.cz is not responsible for any consequences caused by the misuse or accidental consumption of poisonous mushrooms.

Collecting the mushrooms
Remember, the part we call the mushroom is just the fruiting body of a much larger organism. That means when taking the visible surface part you don’t want to damage the organism underneath, so pluck carefully or cut with a knife, but don’t dig into the ground.

Preparation
After a successful day of collecting, you’ll probably want to sample some of your mushrooms fresh and preserve the rest.

Some popular ways to prepare mushrooms are to add them to soup, especially potato soup, to bread and fry the caps, or the make smaženice. This dish is when a variety of mushrooms are cut into small pieces and cooked with onions and cumin (ground, crushed or whole). At the end, eggs are mixed in. If you want to try, here is a recipe from Apetit magazine (in Czech).

Mushrooms are also suitable for pickling. This recipe from Cooks.com is straightforward enough. I also like to add some onion slices to mine. When you take the mushrooms out, the brine might seem a little slimy. This is normal.