EatenMushroom

Mushroom Collecting

In Germany every season seems to have its own wild foods, from bärlauch (ramsons) in Spring, to mushrooms in Autumn. Restaurants change their menus with the seasons from asparagus and bärlauch, to strawberries, to pfifferlinge and steinpilze (chanterelles and porcini). The most amazing thing though, is that ordinary people have no fear of deadly toadstools,…