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Zdjęcie grzyba prawdziwka rosnącego w lesie pośród mchu i liści.  Zdjęcie grzyba prawdziwka rosnącego w lesie pośród mchu i liści.

Time to start mushroom hunting

Summer is coming to an end and Autumn is near, it’s a time of year when the days turn shorter and colder and the leaves in the trees glisten with the colors of the rainbow.
The forests in Warmia and Mazury occupy more than 700 thousand hectares, which makes up for more than 8% of the country’s forest land.

Mushroom hunting is undoubtedly a “national sport”, very firmly rooted in the culture and culinary heritage of Warmia and Mazury. The amount of types of large-fruited mushrooms (visible to the naked eye) is very rich in the region and estimated at about 5 thousand species, including approx. 1.5 thousand edible mushrooms.

Among the favorite species found in our forests are: penny bun, the commonly known chanterelle, slippery jack (sticky bun), birch bolete or the parasol mushroom.

Zdjęcie pełnego koszyka grzyba w lesie.

We recommend a cyclical event organized by the Municipality of Wielbark and the Association of Lovers of the Wielbarska Land – Mushroom hunting in Wielbark. The traditional event kicks off with morning jogging through the forests and collecting mushrooms and it finishes with a competition to find the largest mushroom.

Specially prepared dishes such as cepelinai with mushrooms, crumpets with mushrooms and zucchini as well as potato crumpets with mushrooms, await connoisseurs. Stars of the Polish music scene feature during the event every year.

Zdjęcie grzybka prawdziwka rosnącego w lesie wśród liści.

Mushroom hunter codex

It is important to remember a few important rules when going to the forest

  • don’t collect mushrooms in animal habitats and young forests up to 4 meters,
  • twist the mushrooms out of the bedding or cut off with a knife right next to the soil and collect them in a basket or bucket to prevent scalding,
  • place into the basket only the mushrooms which you are familiar with and only as many as you are able to then process.
  • don’t destroy the mushrooms, which you don’t recognize, as they are a very important part of the forest ecosystem,
  • dress appropriately for going to the forest, to minimize the risk of tick bites. That means, wearing long trousers, sweatshirts, jackets and covering shoes.

Finally, let’s remember that we only drive with our cars in areas marked with a parking sign. Entering the forest by car in an unauthorized place is an offence.

Zdjęcie ukazuje zbliżenie flory leśnej. Pośrodku soczyście zielonego mchu rośnie biały grzybek.
Na stole trzy pakiety zawiniętych sznurkiem kiełbasek typu kabanos. Obok w misce gotowany czosnek.

Culinary Heritage Network Warmia Masuria Powiśle

Drawing on the culinary traditions of Warmia, Masuria and Powiśle, based on the high quality of local products - such are the products and services that the Culinary Heritage Network "Warmia Masuria Powiśle" gathers.

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Zdjęcie przedstawia czworo ludzi w różnym wieku stojących na małym pomoście. Ludzie łowią ryby przy zachodzie słońca.

Fishing only in Masuria

Fish on holiday is a classic. It has to be fresh and taste. In the Land of the Great Masurian Lakes there are plenty of fish, one could say that Warmia and Masuria is a land flowing with fish. So we set off onto the trail of places where they serve fresh, delicious and aromatic fish. We also chose regional dishes made of fish, which one cannot find by the sea.

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Zdjęcie przedstawia danie regionalnej kuchni warmińsko-mazurskiej czyli dzyndzałki w rosole posypane przyprawami i przyozdobione pietruszką.

Exceptional dishes that you should try in Warmia and Masuria

"Dzyndzałki z hreczką", "plińce z pomoćką", "szmurkul", and for dessert: "brukowiec mazurski" – where to start discovering the cuisine of Warmia and Masuria? The cuisine of Warmia and Masuria combines flavours of old Polish, German and borderland cuisine. It is delicious, natural and simple, yet full of flavour.

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Wybacz ale w tak niskiej rozdzielczości nie jesteśmy w stanie pokazać piękna Warmi i Mazur