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A Few Good Mushrooms

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Jesenski goban (Boletus edulis)

Also called "jurcek" (Slovene diminutive of "Jurij" = "George"), though the name is frequently applied to all the edible mushrooms of the Boletus family. This is what the hopeful "mushroom hunter" is always happy to find -- or one of its close relatives.

Jesenski goban grows in conifer forests, mostly under firs and pines; loves the Alpine area, due to its popularity it has become quite rare in lowlands near larger cities. Unfortunately, we are not the only ones who love its taste -- so do snails and worms, therefore mature mushrooms may frequently be "inhabited".

If you are lucky enough to find them, there is a wide choice of dishes you can make with them. The flesh of Jesenski goban is white and fragrant. Small ones are usually pickled; Jesenski goban is also ideal for sun-drying. It is perfect for soups or risotto, sauteed, grilled -- gourmets particularly enjoy them fresh, as a salad.

Jesenski goban is one of the safest mushrooms, it can be easily distinguished from poisonous ones. The most dangerous look-alikes are Vrazji goban and Leponogi goban: both have reddish and yellowish stems (while the stipe of Jesenski goban is white), but more importantly, both will turn first dark blue than black where cut or bruised. Another similar mushroom is Zolcasti goban (Tylopilus felleus), which is however not poisonous (merely inedible) and has a distinctly bitter taste.

Poletni goban (Boletus aestivalis)

Quite similar to Jesenski goban, with a slightly darker cap. Poletni goban grows in deciduous forests and can be found even in early summer. In taste and usage it is equivalent to Jesenski goban.

"Zametasti goban (Boletus erythropus)

Another delicacy of the Boletus family, with similar usage as the two above -- only Zametasti goban is not appropriate for drying.

This is however a very tricky mushroom, very similar to the poisonous Vrazji goban and Leponogi goban. Experts can tell the difference by carmine red scales on the stipe of Zametni goban, while both of the poisonous look-alikes have either a smooth stem (though also carmine red) or a net-like pattern -- but I would not bet my life on these details.

Kostanjevka (Xerocomus badius)

Like Jesenski goban, it grows in conifer forests, only it favours somewhat higher sites. Has a dark, chestnut pileus and a slimmer stipe than typical Boletus mushrooms. Usage is similar to Jesenski goban, though it will turn slightly slimy when cooked.

Kostanjevka has a yellowish-white flesh which will slowly turn bluish when cut -- but, unlike the dangerous Vrazji goban and Leponogi goban, the flesh of Kostanjevka will pale eventually (while the flesh of both poisonous mushrooms will turn black). Still, it can be a bit tricky for amateurs.

Navadni mavelj (Xerocomus subtomentosus)

Another mushroom similar to Jesenski goban, with similar application. Grows in conifer forests, but it favours acidic soil. The flesh is light yellow to white, sometimes with a bluish -- but it does not change color as the poisonous Vrazji goban and Leponogi goban. Its close relative, Rdecenogi mavelj (Xerocomus crysenteron) has a reddish stem, but is also edible, though older mushrooms lose taste and spoil quickly.

Brezov ded (Leccinum scabrum)

A rather large mushroom, tall, with a pileus of 12 cm in diameter or even larger. Grows only under birches. Greyish white flesh, may turn pink where cut or bruised; mild taste, lacks any distinct fragrance.

Young mushrooms are very tasty, though they will turn grey and somewhat slimy during cooking; best for stews. Not appropriate for drying.

Gabrov ded (Leccinum griseum)

In all aspects similar and equivalent to Brezov ded, but will grow only under elms. More frequent than Brezov ded.

Brezov turek (Leccinum testaceoscabrum)

Another relative of Brezov ded, some find it even more tasty. Will grow only under birches, prefers lowlands. White to pinkish flesh will turn greenish-blue where cut or bruised; effect is more intensive on the stipe.

An excellent mushroom, but not for drying. Flesh will turn black during cooking, but not as slimy as Brezov ded.

Ostrigar (Pleurotus ostreatus)

Grows from October to March, on dead or living wood; prefers wood of deciduous trees, rare on conifers. Young mushrooms have a dark grey to steel blue top, older ones pale to a light brown; gills are white to pale grey. Up to 12 cm in diameter.

Ostrigar is rather rare in the wild, but can easily be cultivated. The flesh is mild, very appropriate for frying and stewing -- though it tends to stay a bit rubbery even after protracted cooking. Not appropriate for drying.

Majni"ska kolobarnica (Calocybe gambosa)

This very common mushroom grows from May to June on meadow, forest edges or bright deciduous forests; quite popular, since it flourishes when almost no other mushrooms can be found. Has a creamy white cap and stem, the pileus may turn light ocher in mature mushrooms.

The flesh is white, with a pronounced flour fragrance; mild in taste. Best for mushroom stews, though some dislike the flour smell.

A number of mildly poisonous or inedible mushrooms can be mistaken for Majni"ska kolobarnica, but the most dangerous look-alike is Rdeckasta razcepljenka (Inocybe potouillardii) which grows at the same time and favours same sites as kolobarnica.

Sivka (Tricholoma portentosum)

Grows from September to first frost in conifer forests; usually found in groups. Dark grey to black pileus, white stipe; the stem may turn yellowish in mature mushrooms.

The flesh is white, may be slightly fibered in the stem; mild taste, slight flour fragrance. A very good mushroom for all applications.

Sivka has a number of similar, somewhat poisonous relatives. Look-alikes with a yellowish tinge on the gills should be avoided.

Bisernica (Amanita rubescens)

This excellent mushroom is quite common; it grows in deciduous and conifer forests, from June to October. The pileus is of a light reddish-brown colour, rarely whitish, yellowish-brown or greyish-red; it is covered with grey-reddish flakes that can be easily removed. Stipe is white, with small flakes which turn reddish in mature mushrooms.

The flesh is white, where bruised or cut it will slowly turn red. This is one of the best mushrooms found in Slovenia, can be used for a wide variety of dishes, but is not appropriate for drying.

Bisernica has a very poisonous look-alike, Panterjeva musnica.

Kar"zelj (Amanita caesarea)

This is regarded as the best of all edible mushrooms found in Slovenia. Karzelj favours warm weather; it grows in bright oak forests, on clearings and on the edge of the forest. Karzelj will be found in small groups, always on same sites -- these are treasured secrets of dedicated "mushroom hunters".

The cap is smooth, usually orange, rarely reddish or yellowish; yellow gills. The stipe is yellowish-white, bulbous at the bottom. The flesh is white, slightly yellow under the skin of the pileus; mild in taste and fragrant. It can be used for all mushroom dishes. An "albino" variety also exists -- but Beli kar"zelj (Amanita ovidea) is very rare.

The deadly Rdeca musnica can be mistaken for Karzelj, with disastrous consequences. Beli karzelj is quite similar to the poisonous Pomladanska musnica.

Orja"ski de"znik (Macrolepiota procera)

This is a big mushroom, with a pileus of up to 30 cm in diameter. It can be found in groups, in both deciduous and conifer forests, on clearings and meadow.

The flesh is white, mild in taste and pleasantly fragrant; the stipe is fibered and tough, it is usually discarded. The flattened-out cap of a mature mushroom best fried, a real delicacy; it can also be used for stews. Raw mushroom should not be eaten, since it can cause minor metabolic disturbances. Orjaski deznik will not keep and should be consumed within a few hours after picking.

Only a rank and overeager amateur can mistake the poisonous Prava tintnica for Orjaski deznik: it is much smaller, in fact, so small that one would never even bother to pick an Orjaski deznik that size. An inedible relative, Hrapavi de"zni"cek (Lepiota aspera) can be distinguished by the fixed "ring" on its stipe; on Orjaski and Rdececi deznik the "ring" is always movable.

Rde"ce"ci de"znik (Macrolepiota rhacodes)

Slightly smaller than Orjaski deznik, it grows mostly in conifer forests and is somewhat darker, brownish.

The flesh will slowly acquire a light saffron-reddish colour where bruised or cut. Rdececi deznik may be used as Orjaski deznik, same warnings apply.

Mushrooms of the Macrolepiota family should only be picked in forests or on their edges -- a similarly looking mushroom that grows in gardens is poisonous.

Travni"ski kukmak (Agaricus campester)

This is the "untamed" version of the mushrooms one usually gets in restaurants. It grows in large groups on meadows and pastures.

It is a rather small mushroom, with a white, uniformly thick stipe and pileus some 10 cm in diameter, with greyish-pink to carmine-brown gills. Flesh is white and turns slightly reddish where cut or bruised. Travniski kukmak has a pleasant, "mushroomy" smell -- any hint of anise is the sure sign of a similar poisonous mushroom; taste is rather indistinct. Travniski kukmak is a mushroom of average quality and can be used for a wide variety of dishes.

It can be quite similar to two of the most poisonous mushrooms, Zelena musnica and Pomladanska musnica.

Mestni kukmak (Agaricus bitorquis)

This is a close relative of Travniski kukmak, but larger and can turn greyish or light ocher in maturity. It grows among rocks and along roads, may develop even under tarmac and crack it; it is never found in forests.

Its flesh is firmer than that of Travniski kukmak, more fragrant and has a better taste. It can be used for all kinds of mushroom dishes.

Prava "storovka (Armillariella mellea)

This small mushroom grows in both deciduous and conifer forests; always in bunches, on stumps and dead wood, but may also inhabit trunks of living trees. Pileum is of a light brownish-yellow colour; stem is thin, with a bulbous lower part.

Flesh is brownish, mild in taste and odorless. Prava storovka is particularly appropriate for pickling, but also for stews and sauces. The deadly Obrobljena ku"cmica can be mistaken for Prava storovka.

Velika tintnica (Coprinus comatus)

This mushroom grows on fertilized meadows, in gardens, even along the roadside. Amateurs will sometimes mistake it for Rdececi deznik -- which is similar in color, but quite different in shape.

The flesh of Velika tintnica has a unique, delicate flavour that can not compare with that of any other mushroom. Young mushrooms are perfect for stews and sauces, but should be used immediately after picking.

Modrikasta golobica (Russula cyanoxantha)

Grows from June to late October, in deciduous and mixed forests. The pileus can be of different colours, but the most frequent variety is bluish-violet with green stains. The stem is white, firm and uniformly thick.

The flesh is white and brittle, with no distinct fragrance and gentle taste reminiscent of hazelnuts. Modrikasta golobica can be used for all types of mushroom dishes.

Navadna lisi"cka (Cantharellus cibarius)

This is a small, very common yellow mushroom that does not have any poisonous look-alikes. It prefers conifer forests with acidic soils -- it has become quite rare in lowlands near cities, it is so popular because it is "safe".

The flesh is white, with a pleasant taste and rather strong fragrance. Navadna lisicka is not appropriate for drying, but can be used for all types of dishes -- though it is most frequently served stewed. It is hard to digest.

"Crna trobenta (Craterellus cornucopiodes)

This intensely black mushroom looks poisonous, but is not -- and there is none even remotely similar. Young mushrooms can be used for stews, though the flesh is quite hard and rubbery. Crna trobenta is usually dried and ground -- the powder is an excellent condiment, even a pinch can give the "mushroom flavour" to a stew or soup.

U"zitni smr"cek (Morchella esculenta)

Morel is a famous mushroom and a noted delicacy. It grows from March to May, in groups; favours sunny meadows, even park and gardens, but can also be found in humid deciduous forests. Despite its popularity it is still quite common.

The sponge-like pileus and irregularly-shaped stipe are both hollow, so there is not much flesh; this is waxy white, with a mild taste and no distinct fragrance. Morel can be used for stews, soups and sauces; it is frequently sold dried.

The very similar Koni"casti smr"cek (Morchella conica) has a dark greyish-brown pileus and is also quite good. However, the Pomladanski smrcek is very poisonous.

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