Mushroom Fever Sweeps Across the Czech Republic

With the arrival of summer rain and warm days, Czech forests are once again turning into a paradise for mushroom hunters. Seasonal species are popping up—especially the highly prized porcini mushrooms (Boletus edulis), a true trophy in any basket. But mushroom picking in the Czech Republic isn’t just a pastime—it’s a deeply rooted tradition, passed down through generations and intimately tied to our connection with nature.

Such is the Czech passion for mushrooming that the Czech Hydrometeorological Institute even issues a special mushroom forecast, showing where mushrooms are currently thriving!

Another unique aspect of mushrooming in the Czech Republic is its legal openness. Unlike in many countries, you’re free to walk into nearly any forest and pick mushrooms for personal use—regardless of who owns the land. As long as the area isn’t fenced off, undergoing logging, or a restricted zone (like military property), you’re welcome to enter on foot. Driving into the forest is prohibited, but walking in is part of the tradition. Just grab your basket and go.

What’s in Season?

Right now, you might find:

  • Porcini (Boletus edulis) – the king of Czech forests and kitchens
  • Summer bolete (Boletus reticulatus) – loves warm deciduous woods
  • Bay bolete (Imleria badia) – abundant and beginner-friendly
Birch Bolete (Leccinum scabrum,) near the sink behind the building

Know What You Pick

Even though these mushrooms are generally safe, beginners should only pick mushrooms they can positively identify. When in doubt, consult an experienced mushroom hunter or visit a mycological advisory center—many museums and even online groups offer expert guidance for free.

🍽️ And What to Do With Your Harvest?

One of the most popular dishes is the classic porcini mushroom risotto (YouTube)—simple, fragrant, and loved around the world.

But if you’d like to try something uniquely Czech, don’t miss “HoubovĂ˝ Kuba” – Czech-style mushroom and barley bake (Apetit). This hearty traditional dish, made with dried mushrooms and cracked barley, is a cozy taste of Czech countryside heritage.