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Sonnberghof Blog
Foraging for Mushrooms in the Hohe Tauern – Softly Through the Moss

The Forests Around Gut Sonnberghof Are Full of Hidden Treasures.

Mushrooms — or Schwammerl, as we call them here — grow in every color, shape, and size.

Sometimes they hide beneath moss and fallen leaves; other times they shine golden-yellow or chestnut-brown between tree roots. But mushrooms are far more than just a delicious ingredient in the kitchen.

They are fascinating living organisms that play a vital role in the forest ecosystem.

Which varieties thrive especially well in our region, what to keep in mind when foraging — and the recipe that’s particularly close to our hearts — we’re delighted to share with you here.

Rain That Nurtures – Mushroom Season at the Sonnberghof

The past weeks of summer have brought plenty of rain — much to the delight of the mushrooms. When warmth and moisture come together, the quiet mushroom season begins around the Sonnberghof. Between moss and spruce cones, porcini, chanterelles, and their forest companions sprout from the soil — little treasures waiting to be discovered by those with a keen eye and a bit of patience.

Our kitchen welcomes every basketful with joy — transforming these gifts of nature into refined, down-to-earth dishes that capture the true taste of the forest.
Here’s to the summer rain!

1. Porcini (King Bolete)
The porcini — also known as the king bolete — is one of the most popular edible mushrooms, prized for its nutty, aromatic flavor. It thrives in mixed forests, particularly beneath spruce and beech trees. Some similar-looking varieties exist that are not poisonous but have a distinctly bitter taste and are therefore inedible.

2. Chanterelles
Chanterelles glow in a vibrant golden yellow and are known for their distinctive, slightly peppery flavor. They prefer calcareous soils beneath deciduous trees and are a true classic of Austrian cuisine.

3. Parasol Mushroom
The parasol mushroom is a large, elegant species with a broad white-brown cap that opens like an umbrella. Its delicate flavor and firm texture make it a favorite among mushroom lovers. On its stem, it features a light, movable ring — an important detail that distinguishes it from the poisonous death cap, which lacks a movable ring.

4. Russula
The edible russula, known locally as Napfei, is mild in flavor and displays shades ranging from red to violet. It is commonly found in coniferous forests and is popular among foragers because it is non-toxic. Related russula species look similar — and many of them are just as tasty.

5. Death Cap Mushrooms
Death caps are among the most poisonous mushrooms in Europe and can be fatal if consumed. Because they closely resemble certain edible species, great caution is essential when foraging.

6. Fly Agaric
The fly agaric is perhaps the most iconic mushroom — easily recognized by its bright red cap dotted with white spots. It is toxic and hallucinogenic, and should never be eaten. In the forest, however, the presence of fly agarics often hints that porcini mushrooms may be growing nearby.

Secret Recipe: Breaded Porcini Mushrooms

To celebrate mushroom season, we’re sharing one of our favorite dishes:
Breaded porcini mushrooms with potato salad — simple, honest, and delicious.

Ingredients for the breaded porcini mushrooms:

  • Freshly picked porcini mushrooms, about 200 g per person

  • Flour

  • Eggs + a splash of milk

  • Breadcrumbs

  • Salt and pepper

  • Oil for frying

For the potato salad:

  • Potatoes, about 200 g per person

  • Finely chopped onion

  • Fresh parsley

  • Salt, pepper, and a pinch of sugar

  • Vinegar, oil, and a spoonful of mustard

Clean the porcini mushrooms, slice them, coat them as you would a schnitzel, and fry in hot oil until golden brown.
Serve warm with the potato salad — and enjoy the unmistakable taste of summer in the Alps.

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