Poland's summer mushroom season showcases chanterelles and edible tree fungi

The summer months bring a rich harvest of chanterelles (kurki) to Polish forests. These golden mushrooms are low‑calorie, high in fiber, B‑vitamins, potassium and antioxidants, making them a nutritious addition to light dishes such as pastas, risottos, omelets and sauces. For best flavour, they are sautéed briefly in butter with onion and herbs.

Tree‑growing fungi also appear in July, including the bright yellow sulphur bracket (often called “forest chicken”) and oyster mushrooms that grow on dead wood of broad‑leaf trees. While some tree fungi are edible and prized for their meaty texture, many are indigestible or toxic, so foragers are advised to collect only young, soft specimens and to verify identification, preferably with experienced mushroom hunters or local mycological services. Safe harvesting practices—such as avoiding unknown species, not tasting raw mushrooms, and consulting experts—are emphasized to prevent health risks.