Once Upon a Forest: Mushrooms, the Silent Kings beneath the Trees
Autumn Pleasures in Arosa – Freshly Served
Finding the Right Ground
With care and precision, Daniel Burghardt reads the forest floor. The right conditions are essential: sufficient moisture, a little grass or moss, enough light – but never direct sun. Edible mushrooms often thrive at the foot of spruce trees or in forest clearings. Porcini can also be found in meadows where the grass is not too tall. The ideal mushroom season is now – late August and September – making it the perfect time to head to Arosa with our “Autumn Special.”
Picking Clean
The seasoned forager always carries paper bags – or better still, a basket. And of course, a Swiss-made pocketknife. When harvesting fresh mushrooms, it’s important to clean them right on the spot: removing soil, needles, or pebbles from the stem with the knife. As you do, spores fall back onto the soft forest ground, ensuring that new mushrooms will grow again in the same place next year.
Cook Immediately
“Fresh mushrooms should be enjoyed right away – or at the very least, not kept longer than a day in the fridge. Always store them in breathable fabric, never in a plastic bag,” explains Daniel Burghardt.
His favorite preparation: quickly sauté chanterelles in hot olive oil, deglaze with fresh white wine, and finish with chopped parsley. A touch of salt and pepper – and for those who like – a dash of cream. Served best with homemade pasta.
Alternatively, porcini transform into a wonderful risotto. First sauté the mushrooms to bring out their fine flavor, then add the rice and deglaze with white wine. Gradually add warm vegetable stock, stirring continuously until the risotto becomes perfectly creamy. Finish with freshly grated Parmesan, butter, and – if desired – a splash of Marsala for that little extra note of elegance.
Drying or Freezing
Those who wish to take mushrooms home as a souvenir can dry them on kitchen paper for a night or two in the crisp Arosa mountain air. Or freeze them fresh. “But caution: never wash them with water. Simply clean with a brush or knife, and freeze immediately,” shares Daniel Burghardt as his insider tip.
Mushroom Guide
The Porcini (lat. Boletus): brown cap, white to olive-green pores, light-speckled or white stem with a net-like pattern.
The Chanterelle, also known as the True Chanterelle (lat. Cantharellus cibarius): a funnel-shaped edible mushroom, deep yellow to golden, with a mild, fresh, fruity flavor – sometimes with a hint of pepper (hence the name).
The Puffball (lat. Bovista plumbea): spherical, speckled white-grey, belonging to the champignon family; best enjoyed sliced and breaded.
