Mushroom hunters in Bad Tölz-Wolfratshausen draw a mixed balance this year.
Many a basket has remained empty so far.
But the mushroom pickers don't give up.
Bad Tölz-Wolfratshausen
– They have been out in the woods again for a few weeks: Mushroom lovers are looking for the popular delicacy.
While the baskets of some have so far remained empty, others can look forward to a rich harvest of mushrooms.
So does Michael Lindmair, second mayor of the city of Bad Tölz.
"I've found a lot of chanterelles and porcini mushrooms," says the hobby collector.
He's been to the mushrooms several times this year with friends.
In order to find as many of the popular delicacies as possible when looking for mushrooms, the Tölzer advises to go off the beaten track and "rather on the mountain than on the flat" to start your search.
Mushroom pickers from Geretsried: "The season has been modest so far"
One thing, however, should be taken into account when collecting: "Even if the mushrooms grow everywhere in the forest, you shouldn't look across country in the undergrowth and thus penetrate the retreats of wild animals." Instead, you should keep a lookout at the side of the path.
He also recommends collecting only as large an amount as you can use for your own needs.
Not just to leave enough for other collectors.
"The mushrooms also serve as food for the animals," explains Lindmair.
Hans Ketelhut, cultural adviser in Geretsried, has had less luck so far.
"The season so far has been modest, to say the least," says the passionate collector.
Ketelhut has been going to the mushrooms regularly for more than 40 years.
This year, however, he has hardly found anything in his usual places.
Not only porcini mushrooms, but also chestnuts and red caps have been rather rare.
Mushroom season can last well into October
According to the Geretsrieder, the fact that the mushrooms are not yet springing up as usual is due to the dry summer.
As a result, the season was pushed back.
“The mushrooms were relatively late this year.
A few specimens can only be found where there has been a lot of rain recently,” says Ketelhut.
Normally, the first mushrooms can already be collected in August.
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This love gets under your skin: you can see Robert Werner's passion for mushroom hunting.
© kn
In addition to the lack of moisture, there is also the fact that it has been comparatively cold in the past few days.
Whether the search for mushrooms will be just as successful in the coming weeks depends on warmer temperatures.
"If the weather is right, the season can go well into October," Ketelhut is confident.
Ursula Werner, owner of the "Altwirt" inn in Lenggries, on the other hand, draws a positive balance: "Weak start with the porcini mushroom yield, but it increased towards the end." She was also successful with the chanterelles.
These have always been easy to find.
However, the dry summer made itself felt in some cases.
"Some chanterelles were so dried up and hard that we had to leave them," says Werner.
Belief: Turn or cut mushrooms
According to Werner, opinions differ on how to properly remove the fungus from the ground.
"It doesn't really matter whether you shoot or cut." She personally prefers the latter option.
However, collectors should always observe the following basic rule: "Do not take any mushrooms with you that you cannot clearly identify." Otherwise there is a risk of confusing a poisonous species with an edible species.
"My husband and I were both shown it by our parents," says Werner.
Both of them regularly go to the mushrooms together.
Of course, like any passionate mushroom hunter, they won't reveal where they were found.
In order to be able to enjoy the delicacies in winter, she recommends drying them to preserve them.
According to the landlady, if you don't have a special drying device at home, proceed as follows: "Lay out the thinly sliced mushrooms on newspaper and leave them in a warm, dry place for about a week." The boiler room, for example, is suitable for this.
The dried mushrooms can be added to sauces, for example, and give them a strong taste.
In principle, mushrooms can be processed in many ways and prepared in a wide variety of dishes.
"There are no limits to your imagination," says Ursula Werner.
In addition to classic dishes such as creamy mushrooms or mushroom risotto, mushroom burgers and porcini mushroom lasagne are also on the menu at the "Altwirt".
information
You can find help at the mushroom advice center in Munich (Pasinger Rathaus) on 089/23 34 64 85. It is staffed every Monday from 8:30 a.m. to 10:30 a.m. until October 10th.
By the way: Everything from the region is now also available in our regular Bad Tölz newsletter.
By Franziska Selter