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Mushrooms what can you do?

The mushroom season has begun and, as every year, in August, the first forest harvest, i.e. butter mushrooms, chanterelles, the first boletes and porcini mushrooms, begin to appear on our tables.

Where to look for these delicacies in the forest? Choose places that are rarely frequented, shaded but warm. Suckers love grasses and coniferous forests, mainly under larches.

However, if we are looking for porcini mushrooms, it is worth looking for them under pine and spruce trees,

and in deciduous forests under oaks

and beeches. Chanterelles can be found in forests both in sandy and sandy areas

and places covered with moss. They are small mushrooms, so they are often hidden in moss, under a pile of leaves or needles. You will find them near trees, most often spruce or pine, they like to grow in clusters, creating the so-called witchcraft circles. Boletes, on the other hand, like deciduous forests and mixed, so look for them in forests with birches, poplars, aspens and hornbeams, as well as on slopes. Remember that it is forbidden to pick mushrooms in protected areas, reserves and other closed areas. If you are not sure about your harvest, leave the mushroom in the forest and do not destroy poisonous mushrooms, because they are a useful link for the natural environment.

Although mushrooms do not have proven health properties, they add mainly aroma and taste to our dishes, we will certainly find trace amounts of potassium, phosphorus, magnesium, calcium, copper and iron, selenium and zinc in them. The content of fatty acids in mushrooms is low. They also contain B vitamins and vitamin A, which is rarely found in plant foods. D. Mushrooms also have phenolic compounds that have an antioxidant and anti-inflammatory effect on the body, which has a positive effect on the immune system of our body.

Mushroom season is in full swing this year too, so we will start our culinary ideas with mushrooms that you have surely already collected ;) Below you will find a recipe for delicious pasta with mushrooms, straight from our Chef Marcin 🧑‍🍳 If you want to know other our flavors, we invite you to Pomelo Bistro Bar for tasting dishes from our menu ;)




Chanterelles 200g

Bolete 200g

Pickled cabbage x 200g

onion x 1 pc.



Bay leaf


Sweet pepper

Apple vinegar

(Start by preparing the pasta if you don't have it ready)

Washed and cleaned mushrooms (larger ones can be cut into smaller pieces) fry together with the diced onion. When the onion is translucent, add the chopped pickled cabbage. Simmer for a while covered. Season to taste: salt, pepper, bay leaf, allspice and sweet paprika. I add the cooked pasta to the ready mushrooms, fry everything for 1 minute, put it on a plate and decorate with finely chopped chives.


300g semolina

200 g of wheat flour

4 yolks + 1 egg

3 tablespoons of olive oil

about 14 tablespoons of water


Mix all the dry products together. When mixing the dry products, add the eggs, and finally the oil and water. When you get a smooth mass, form a ball from which you will create several smaller parts. Roll out the smaller portions and cut them into small strips diagonally, and then the resulting strips into smaller pieces, so as to form diamonds. The received small elements, sprinkle with flour and cover with a cloth to avoid drying out. Boil the water and salt it. Cook for about 8 minutes.

Enjoy your meal !!

Chef Marcin 💚

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