Mushrooms - enjoying nature with added value
When autumn begins and the forests around Sandförde glow in bright colors, many people are drawn out to pick mushrooms. The mixture of forest and meadows offers ideal conditions for discovering a wide variety of species. Popular classics such as porcini mushrooms and chestnuts can be found alongside delicate mushrooms and chanterelles. And perhaps the rare chaga, which has been spotted in the region before and is particularly fascinating to collectors, will turn up again.
Mushrooms are much more than just a natural experience. They contain valuable vitamins, minerals and fiber, which strengthen the immune system and stimulate the metabolism. Their high protein content and low calorie content make them a healthy part of any diet. Mushrooms have enriched regional cuisine for generations - and not without reason.
They are extremely versatile in culinary terms: fried in the pan, as a side dish to meat dishes, creamy in soups or sauces or as the main ingredient in risotto, they unfold their full aroma. Freshly picked from the wild, mushrooms taste more intense and incomparably better than their cultivated relatives from the supermarket.
But despite all the enthusiasm, only certain mushrooms belong in the basket. Some species resemble edible varieties but can be poisonous. If you are unsure, you should seek advice from mushroom consultants or associations. This is exactly where the sandfoerderschlauchturm e. V. comes in: After the fall market in Pasewalk, the association invites people to go on mushroom hikes and exchange ideas, as it does every year. Here, interested people can find out which mushrooms are edible and how best to prepare them.
