Walking in the forest and gathering seasonal treats is meditative, and brings you closer to nature: you learn to observe Saaristo's ecosystems closely and appreciate what the land provides.
In Saaristo, people often check the same patches every year, passing down secret picking spots from generation to generation.
Thanks to Everyone’s Rights, anyone can forage 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 berry and 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 or blueberries for a pie.
The best places are often just off quiet forest paths, away from roadsides and urban areas.
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.