Description

🍄 Mushroom Picking in South Estonia

A Forest-to-Table Adventure at Hutita

Foraging mushrooms is one of the most beloved traditions in Estonia. Every autumn, locals head into the forests with baskets in hand, searching for delicious treasures hidden under moss and pine needles. At Hutita Sauna Farm, surrounded by pristine forests, you too can experience this magical pastime.

🌲 Why Mushroom Picking?

Mushroom picking is more than just gathering food — it’s about slowing down, connecting with nature, and discovering flavors you won’t find in a supermarket. Southern Estonia’s mixed forests of pine, spruce, and birch provide a perfect home for some of the country’s most sought-after mushrooms.

Here are some of the highlights you may encounter:

🍄 Popular Edible Mushrooms in South Estonia

Kukeseen (Chanterelle – Cantharellus cibarius)

• Season: July to October.
• Taste: Rich, slightly fruity, sweet and peppery.
• Where to find: Often grows in groups in mossy pine forests.
• How to prepare: Excellent sautéed in butter, added to cream sauces, or used in soups. A true Estonian favorite.

Puravik (Porcini – Boletus edulis)

• Season: August to October.
• Taste: Nutty, earthy, meaty.
• Where to find: Mixed forests, often near spruce and pine.
• How to prepare: Can be fried fresh, dried for winter stews, or marinated. Considered the “king of mushrooms.”

Tatikas (Slippery Jack – Suillus luteus)

• Season: August to September.
• Taste: Mild, slightly slippery texture when cooked.
• Where to find: Pine forests, often near sandy soil.
• How to prepare: Best when the slimy skin of the cap is peeled before cooking. Works well in sauces or fried.

Kuuseriisikas (Saffron Milk Cap – Lactarius deterrimus)

• Season: August to October.
• Taste: Spicy, slightly resinous, sweet and very flavorful.
• Where to find: Near spruce trees, often in large groups.
• How to prepare: Traditionally salted or pickled in Estonia. A strong-flavored mushroom perfect for traditional recipes.

Kevadkogrits (False Morel – Gyromitra esculenta)

⚠️ Note: This mushroom is highly poisonous if not properly prepared.

• Season: April to May (one of the first mushrooms of the year).
• Taste: Delicate after proper preparation, meaty.
• Where to find: Sandy soils in pine forests.
• How to prepare: Must be boiled at least twice and drained before eating, or dried thoroughly to reduce toxins. Consumed only with caution in Estonia.

Pihkane liimik (Sticky Bolete – Suillus grevillei)

• Season: Late summer to autumn.
• Taste: Mild, slightly tangy, sour, soft texture.
• Where to find: Often grows under larch trees.
• How to prepare: Skin of the cap should be removed. Tasty when fried with sour cream or added to stews.

🍄 Other Popular Mushrooms to Forage

• Russulas (Pilvikud) – Very common, with both edible and spicy inedible varieties. Some mild ones are perfect for frying.
• Shaggy Ink Cap (Tindiseened) – Delicious when young, but must be cooked immediately after picking.
• Oyster Mushroom (Austerservik) – Can be found in cooler weather, growing on dead wood.
• Honey Fungus (Kärbseseened) – A traditional mushroom for soups and pickling.
• Parasol Mushroom (Suur sirmik) – Large, umbrella-shaped, with a nutty flavor when fried like a cutlet.

🧺 Preparing for a Mushroom Foraging Trip

• Bring a basket, not a plastic bag — mushrooms need air.
• Use a small knife to cut mushrooms without damaging the mycelium.
• When in doubt, do not pick or eat the mushroom. Estonia has many poisonous look-alikes.
• Local tradition: Leave the smallest mushrooms to grow and share the forest bounty.

🌲 Mushroom Picking at Hutita

Guests at Hutita Sauna Farm receive a free map of local mushroom hotspots. After a day of foraging, you can bring your basket back and prepare your finds in our cozy kitchen, or enjoy them alongside a relaxing evening in the sauna.

There is nothing more Estonian than enjoying mushrooms picked just a few hours earlier, surrounded by the forest they came from.

🍽️ From Forest to Plate

Whether it’s chanterelles in a creamy sauce, porcini soup, or pickled saffron milk caps, mushroom season is the perfect time to experience the flavors of South Estonia.

Come join us at Hutita Sauna Farm, and discover why mushroom picking is not just food — it’s a way of life.