Mushrooms are a part of the forest’s cycle, breaking down organic matter and supporting plant life.
In Saaristo, people often check the same patches every autumn, passing down secret picking spots from generation to generation.
Mushrooms grow throughout Saaristo, especially in mixed forests and damp woodlands.
Good foraging spots can be found in Ruissalo, Nauvo, Korppoo, and Iniö, where the sandy soil and old, rich forest beds provide the perfect conditions.
Thanks to Everyone’s Rights, anyone can pick mushrooms in Saaristo, as long as you respect nature and locals and follow sustainable foraging practices.
Please notice: Saaristo’s forests are home to many edible mushrooms, but also species that should never end up on your plate. Always consult a local guide, use a reliable mushroom book, or stick to species you recognize. If uncertain, leave the mushroom behind.
Many Finns grow up with mushroom foraging as part of cabin life – after a sauna or a quiet morning walk, it’s common to step into the woods with a basket, picking chanterelles or porcini to fry with butter.
The best places are often just off quiet forest paths, away from roadsides and urban areas.
In the damp moss under pine trees, chanterelles grow in clusters. On birch-covered islands, porcini push up through the soil.
A warm, creamy mushroom soup is a simple way to enjoy fresh foraged mushrooms. Make this soup on the campfire or bring the fresh mushrooms to your cabin for preparing later.
Ingredients:
Instructions:
Finely chop the fresh chanterelles and sauté them in a dry pan for a few minutes. Add the chopped onion and butter, and continue sautéing for about five more minutes.
Transfer the mushrooms to a pot, add the chicken broth and white wine. Let simmer for about 20 minutes. Dice the processed cheese and stir it into the soup. Blend the soup until smooth using a blender. Season with salt.
Serve hot. If preparing for a boat trip or hike, store the soup in a thermos for easy serving.
Garnish with thyme.
