The Finnish forest hide over 2000 types different fungi and of them over 500 species are edible. To manage only the wild mushrooms which have culinary values and can be used in modern cooking is enormous.
Here is our selection of the most common species from Finnish nature.
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| Cep, (Boletus edulis) The most popular way to use "Cep" in Finland is the soup called "Herkkutattikeitto" |
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| Chantarelle (Cantharellus cibarius) When you have fresh silky Chantarelles , only you need to do is clean them from trash, put on the pan and fry with churned butter and finish with cream. Season only with salt (optional pepper). Of course you need to have new under the midsummer sun matured quail egg sized boiled potatoes to experience the taste of Aroma Aurora Borealis. |
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| Funnel chantarelle (Chantarellus tubaeformis) Same cooking method as with the average chantarelle. |
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| False morel (Gyromitra esculenta), Finnish name "Korvasieni"is considerd poisonous fungus and it is widely used in Finnish kitchen. Drying and cooking destroys the poison.Very delicious when it has been handled and used right way. The traditional famous mushroom sauce is called "Korvasienikastike". |
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| Matsutake (Tricholoma matsutake), Finnish name is "Männyntuoksuvalmuska".Mystique ,shamanism and traditions. |
CHEF THOR, the Sovereign of Finnish Kingdom of Fungi.
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