Mushroom Hunting on Usedom

In northern Germany, the mushroom season begins in late summer. That’s when mushrooms start sprouting from the ground all over the forest. Depending on the species, they prefer either wooded or sandy soil. They often grow at the base of large trees or under ferns. Examples in northern Germany include:

• Porcini mushrooms
• bay bolete 
• Red-cracked boletes
• brittlegills
• Slippery Jack
• Birch bolete
• Chanterelles
• cauliflower mushroom
• Meadow mushrooms
• sheathed woodtuft

Usedom’s forests offer ideal growing conditions for these mushrooms. They thrive particularly well in high humidity combined with mild weather. A popular mushroom-hunting area on Usedom, for example, is the Lieper Winkel. Between Rankwitz and Liepe, many of these tasty edible mushrooms grow amid the mixed deciduous and pine forests. Porcini mushrooms are particularly popular on Usedom. You can also find bay boletes, parasol mushrooms, brittlegills, and sheathed woodtuft.

Most mushroom hunters are probably aware that fly agarics are poisonous. There are also other species that look unremarkable but are nonetheless poisonous:

• Brown roll-rim: A highly poisonous mushroom that was long considered edible.
• Earthball: Also known as the false truffle, consuming it can lead to symptoms of poisoning ranging from vomiting to collapse.
• Bitter bolete: This mushroom species is often mistaken for porcini mushrooms.
• Red-belted conk: Also known as the red-edged tree fungus, it is inedible.
• False Chanterelle: An inedible mushroom that differs from the true chanterelle primarily in color. The false chanterelle is orange, while the true chanterelle is yellow.
• Panther cap: Consumption can be fatal. There is a risk of confusion with the pearl mushroom.
• Death Cap mushroom: It is highly poisonous and is easily confused with a button mushroom.
• Honey fungus: The honey mushroom is poisonous when raw. When boiled, it is only conditionally edible. It is therefore suitable only for connoisseurs who know what precautions to take during preparation.
• Funeral bell: A poisonous mushroom that looks strikingly similar to the false chanterelle.

For mushroom hunters, the question arises: Which types of mushrooms are edible? Accurate mushroom identification is often impossible for amateurs. That’s why it’s helpful to consult experts. They offer guided mushroom tours through the forests of Usedom. During these walks, participants receive valuable information about which mushroom species are edible and which are poisonous. Winfried Dinse, for example, is one of Usedom’s mushroom experts. In addition, mushroom and herb walks are offered regularly, and mushroom hunters can get all the necessary information at lectures. The dates for the walks and guided tours can be found in the event calendar under “Guided Tours and Excursions.”

After picking mushrooms, it’s time to prepare them properly. Whether they’re boiled, baked au gratin, or sautéed, they should only be eaten cooked—never raw. Eating them raw can lead to mild to severe health problems.

The following tips will help with preparation:

• Check to make sure the mushrooms you’ve picked are edible
• Prepare only fresh mushrooms
• Clean them thoroughly
• Remove any spoiled or glassy parts
• Do not soak mushrooms in water: they will absorb water and lose their flavor

Mushroom leftovers should be stored in the refrigerator and consumed the next day at the latest after being thoroughly heated.

Mushroom hunting on Usedom is a great way to spend time in nature and discover Usedom’s mushrooms along the way. Guided mushroom hikes and other mushroom-themed events are especially popular in the fall. A guided mushroom hike is the perfect way to combine an excursion with a trip into nature. People of all ages can participate in the events and learn some fascinating facts about the island’s poisonous and edible mushrooms. Afterward, of course, the focus is on enjoying the mushrooms you’ve collected. The mushroom experts are also well-versed in preparation and are happy to offer advice.