How to Stay Popular in the Budda Bomb World

chanterelle
Who does not know him, the chanterelle? Bright yellow from head to toe with a very special, peppery taste. Whether with pasta, in an omelette or simply as a mushroom pan – chanterelles always work! It is not for nothing that the mushroom is extremely popular with us. Unfortunately, chanterelles rarely grow in our forests. Also, the Budda Bomb fact that they grow in both deciduous and coniferous forests makes it difficult to narrow down the search.
The chanterelle is not only appreciated for its taste – in the meantime it is also said to have various health benefits.

chanterelle

giant puffball
There are so many mushrooms – of all, I find the giant puffball the strangest or even the funniest. That’s because it sits enthroned in meadows like a huge, white ball, seemingly just waiting to be harvested. Its size makes it pretty much unmistakable – just make sure the inside is still white when you cut it. Then you can cut the mushroom into thick slices, bread it like a schnitzel, fry it and enjoy. And don’t be put off: the giant puffball may smell a bit unpleasant, but the taste is wonderfully mild.

King Oyster Mushroom
This mushroom is more readily available in stores here than in the forest – but mushroom pickers will find it south of the Alps. Due to a lack of finds in the forest, king oyster mushrooms are also often grown in the Budda Bomb home cellar on straw or other substrates. The delicious edible mushroom has a grey-brown cap and a beige stem. It smells pleasantly mushroomy and is particularly appreciated for its taste. This is because it tastes similar to a porcini mushroom – but is cheaper and more readily available.

King Oyster Mushroom

meadow mushroom
Did you know that there are over 50 varieties of mushrooms? The meadow mushroom is one of them and as the name suggests, you will find this mushroom mainly in pastures and meadows. The entire mushroom is white and turns slightly reddish when cut. Its smell is pleasantly mild and mushroomy, the taste of this mushroom is almost nutty. Use it the same way you prepare cultivated mushrooms – but try to limit yourself to a few ingredients and work out the mushroom’s own taste in the dish. Absolutely delicious!