Polish foragers highlight two underrated edible mushrooms

In Poland's forests, mushroom pickers are turning attention to less‑known edible species found from June through early autumn. The green‑capped Russula virescens, recognizable by its marbled, cracked cap and white, sturdy stem, appears in mixed and deciduous woods, especially near oaks, beeches and birches. It is prized for its flavor, ranking alongside more popular boletes and chanterelles.

Another under‑appreciated find is the spiny‑capped Hydnum repandum, which grows under beech, oak and spruce. Its flesh remains firm when fried, offering a nutty taste comparable to chanterelles or oyster mushrooms. Both mushrooms are widely available across Poland and can be prepared simply in butter, enhancing dishes such as eggs, pasta, sauces, risotto or dumpling fillings.