Emma Wilson
Dried Polish mushrooms are a staple in traditional Polish cooking, with wild mushrooms from the forests of Poland being used to enhance the flavour of soups, stews, and Wigilia dishes. The Polish have a strong tradition of mushroom hunting, with many families foraging for mushrooms in the forest. The Boletus edulis mushroom, known as the Porcini mushroom in English, is a popular variety of Polish mushroom, prized for its meaty texture and flavour. Other varieties include the Podgrzybek Brunatny, or Bay Boletus, and the Parasol mushroom. Dried Polish mushrooms can be purchased from Amazon or from sellers in Poland, and are used in recipes such as Polish mushroom soup, scrambled eggs, and sauces.
| Characteristics | Values |
|---|---|
| Scientific name | Boletus edulis |
| Other names | Porcini Mushroom, Cepe (French), Steinpliz (German), Procino (Italian), Borowik, Podgrzybek Brunatny, Bay Boletus |
| Texture | Meaty |
| Flavour | Intense |
| Use cases | Soups, stews, sauces, omelettes, pizzas, tarts, pierogi, scrambled eggs, meat dishes |
| Common in | Poland's forests, markets, groceries |
| Season | Mushroom season in Poland is in the fall/autumn |
| Buying options | People selling mushrooms near highways, markets, Amazon, Polish Art Center, Polish Food Utica, Polish Housewife |
| Preparation | Soak in water for hours or overnight, grind into a powder |
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What You'll Learn
Polish mushroom soup
To make Polish mushroom soup, start by soaking the dried mushrooms in water for several hours or overnight. It's normal for some grit to fall from the mushrooms as they soak, and you may want to decant the liquid by slowly pouring it off and leaving some sediment behind. Chop the mushrooms and set them aside. Next, dice an onion and add it to a large frying pan with two tablespoons of butter and oil. Cook over a medium to medium-high heat for about five minutes, until the onions become translucent. Then, add some minced garlic and cook for another two minutes. Add the chopped mushrooms and cook, stirring occasionally, for 20 minutes. If you are using fresh mushrooms, you may need to cook them in batches or use a very large frying pan.
While the mushrooms are cooking, add broth to a large pot. You can use vegetable broth to keep the recipe vegetarian, or chicken or beef broth for a non-vegetarian version. Peel and dice some potatoes and carrots, and add them to the broth. You can also add noodles or pasta to the soup if desired. Common choices include wide egg noodles, orzo, spaghetti, vermicelli, tagliatelle, or kluski noodles. To make the soup more nutritious, use whole grain noodles, and for a gluten-free option, choose gluten-free egg noodles.
Finally, combine the cooked mushrooms with the broth, potatoes, and carrots. Some people like to add lemon juice or a small amount of white vinegar to make the soup tart. Polish mushroom soup is typically served with sour cream, which adds creaminess and tang. For a vegan version, use vegan sour cream or cashew sour cream. If you prefer a thicker soup, you can make a roux with flour and stock, although this is not traditional.
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Buying dried Polish mushrooms
Dried Polish mushrooms are a staple in traditional Polish cooking, where they are used to enhance the flavour of soups, stews and Wigilia dishes. The most popular variety is Boletus edulis, or Borowik in Polish, which is also known as Porcini Mushroom in English, Cepe in French, Steinpliz in German and Procino in Italian. Other varieties include the Podgrzybek Brunatny, or Bay Boletus, and the Maslaks, or Bolete.
Dried Polish mushrooms can be purchased from Amazon, the Polish Art Center and Polish speciality shops. They can also be bought directly from mushroom sellers in Poland during mushroom season in the fall, or at markets and groceries in Poland during the pre-Christmas period. If you are buying mushrooms in Poland to bring back to the US, it is recommended to ask for vacuum packing at a butcher or restaurant, or to use zip-sealed bags.
When cooking with dried Polish mushrooms, they should be soaked in water for several hours or overnight, and the soaking liquid can be saved and used in recipes. Some grit is normal when soaking dried mushrooms, and it may be desirable to "decant" the liquid by slowly pouring it off and leaving some sediment behind. Dried mushrooms can also be ground into a powder and added to recipes for extra flavour.
Dried mushrooms have a more intense flavour than fresh mushrooms, and 10 pounds of dried mushrooms are equivalent to 100 pounds of fresh. They are therefore priced at a premium.
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Types of dried Polish mushrooms
Dried mushrooms are a staple in traditional Polish cooking, used to enhance the flavour of soups, stews, sauces, and Wigilia dishes. Wild mushrooms are collected from the forests of Poland, and in many families, mushroom hunting is a beloved tradition.
There are several types of dried Polish mushrooms, each with its unique characteristics and culinary applications:
Boletus Edulis (Borowik, Prawdzik, or Porcini)
The scientific name for this variety is "Boletus Edulis," commonly known as "Borowik" in Polish. It is also referred to as "Porcini" in Italy, "Cepe" in France, "Steinpliz" in Germany, and "Procino" in Italy. Prized for its meaty texture and flavour, Borowik is considered the "King of Mushrooms." Dried Borowik mushrooms have a more intense flavour, and just 10 lbs of dried Borowik is equivalent to 100 lbs of fresh mushrooms, making them a premium ingredient. The best value option for Borowik is to purchase the dried caps, often found threaded on a string.
Podgrzybek Brunatny (Bay Boletus)
Also known by its scientific name, "Boletus Badius," Podgrzybek Brunatny is another commonly used dried Polish mushroom. It is a tasty variety found in Polish forests.
Common Field Mushroom (Agaricus Bisporus)
The common field mushroom, or "Agaricus Bisporus," is widely produced in Poland, contributing significantly to the country's commercial mushroom production. It is often used in mushroom soups, both on its own or in combination with fresh mushrooms.
Chanterelle (Kurka)
Chanterelle mushrooms, known as "Kurka" in Polish, are another variety popular in Polish cuisine. They are delicious when gently fried and added to scrambled eggs. Kurka is also used in a special sauce served with pork neck, sirloin, or pikeperch.
Other Varieties
Other types of dried mushrooms used in Polish cuisine include Kania (Parasol Mushroom), Maslak (Bolete), Pieczarka (White Mushroom), and Rydz (Saffron Milk Cap). These mushrooms are versatile and can be used in various dishes, including omelettes, pizzas, tarts, and pierogi fillings.
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Soaking dried Polish mushrooms
Dried Polish mushrooms are a staple in traditional Polish cooking, used to enhance the flavour of stews, soups, and Wigilia dishes. The scientific name for the beloved dried Polish mushroom is Boletus edulis, but it is also known as Borowik, Porcini, Cepe, Steinpliz, or Procino. The Borowik is prized for its meaty texture and flavour.
Dried mushrooms are often used in conjunction with fresh button mushrooms to give them a boost of flavour. They are also high in umami, which is the fifth taste, associated with terms like meaty, savoury, or rich.
When preparing dried mushrooms for cooking, they must be reconstituted with water. This produces two wonderful things: the mushrooms themselves and their flavourful soaking liquid. The soaking liquid can be used in soups, stews, sauces, pâtés, and gratins. It can also be frozen and used in other mushroom dishes.
The best way to reconstitute dried mushrooms is to soak them in water. Many recipes call for hot or warm water, but room temperature water will also soften the mushrooms. Some believe that room temperature water extracts less of the flavour from the mushrooms, leaving more mushroomy flavour in the fungi. Thickly sliced or capped mushrooms may require hot water if you are in a hurry.
It is normal for some grit to fall from the dried mushrooms as they soak, and you may wish to decant the soaking liquid by slowly pouring it off, leaving some liquid and sediment in the container. You can also give the mushrooms a good rinse under running water to remove any hidden, stubborn grit.
Dried Polish mushrooms can be soaked in water for hours or overnight, depending on their thickness. Soaking dried mushrooms for an extended period of time encourages them to become "deeply flavored, amazingly firm, and velvety when cut."
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Polish mushroom hunting
Mushroom hunting season in Poland typically begins as early as April, with the peak season lasting from July to September. The fall season, especially a rainy September, often produces the highest yield of popular varieties such as porcini and boletus. However, dedicated mushroom hunters venture into the forests as early as spring and continue their search well into late fall, sometimes even in November.
Mushroom hunting in Poland is not just a hobby or recreational activity; it is a tradition passed down through generations. It is common for families and friends to go mushroom hunting together, spending hours in the forests. The activity also offers an opportunity to connect with nature, providing therapeutic benefits and a sense of community. Additionally, it can be a source of income, as some people sell their mushroom finds to restaurants.
When it comes to preparing and cooking wild mushrooms, there are various techniques used by Polish cooks. Fresh mushrooms are often chopped and fried with onions, garlic, and other ingredients to create flavourful dishes. Dried mushrooms, on the other hand, are commonly soaked in water, and the resulting broth is used to enhance the flavour of soups and stews. The soaking liquid can be "decanted" by slowly pouring it off while retaining some of the sediment and liquid. Dried mushrooms can also be ground into a powder and added to recipes for extra flavour.
Some common varieties of Polish mushrooms include boletus edulis (known as borowik in Polish), chanterelles (kurka), and parasol mushrooms (kania). The boletus edulis, or porcini mushroom, is considered the "King of mushrooms" due to its meaty texture and flavour. Chanterelles are often gently fried and added to scrambled eggs, while parasol mushrooms are fried in a coating and served as a Christmas Eve delicacy.
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Frequently asked questions
Dried Polish mushrooms are wild mushrooms from the forests of Poland that have been dried and used in traditional Polish cooking. They are used to enhance the flavour of soups, stews and Wigilia dishes.
Dried Polish mushrooms are used in Polish mushroom soup, scrambled eggs, sauces, omelettes, pizzas, tarts and pierogi.
Dried Polish mushrooms can be bought from Amazon, the Polish Art Center, Polish Food Utica, and markets in Poland.
