(Skogssallskapet) has listed the popular mushrooms to pick in the autumn.
Chanterelle (Kantarell): The characteristic feature of this mushroom is its exquisite golden color. It is one of the most favorite mushrooms due to its peppery flavor and is added in many foods, sauces, and sauté.
Porcini (Karljohan): With a taste that is decidedly rich, earthier than most mushrooms available in the market today, Porcini mushrooms are known for their meaty texture and are used in a variety of cuisines, especially soups and risottos.
Hedgehog Mushroom (Taggsvamp): With spiky parts found on the undersides, these mushrooms are quite unique and can be used as pasta fillings. The mushroom has an almost sweet flavor with a nutty touch.
Trumpet of Death (Svart trumpetsvamp): With such an ominous name, one might be surprised to know that this type of mushroom is quite popular due to its flavor and is often used as a seasoning ingredient for stews and sauces.
Funnel Chanterelle (Trattkantarell): It is smaller in size and darker in color as compared to the common chanterelles. It is quite an ideal mushroom for the enhancement of seasoning concentration of stew and casserole.
Black Trumpet (Svart trumpetsvamp): This mushroom is simply mouth watering, its intense flavor is almost sweet and smells like chocolate enhancing both meat dishes and vegetarian fare.
Cauliflower Mushroom (Blomkålssvamp): This genus of fungi grows as large fleshy structures which are crab-like and high bland types of mushrooms often found in shredders and other delicacies.
Concerning wild food collection, it is important to remember that first and foremost emphasis should be placed on accurate identification of the edible plant varieties in order to not mix them with poisonous varieties (Skogssallskapet).
