My eyes light up when I look at the photos of porcini mushrooms collected last season. But soon I will enjoy the eye with these beautiful mushrooms live, in a real green forest, away from the noise and concrete jungle.

In fact, the mushroom season lasts all year round. Because when the autumn and late autumn mushroom picking, which gives the most joy and the largest harvest, ends, the new season comes, i.e. winter.

During this period, we can also enjoy the harvest. These are arboreal mushrooms, especially many species of oyster mushrooms, jelly ear, or velvet shank, but they are equally tasty and very healthy.

Spring is a season seemingly not abundant in mushrooms, but only seemingly. Because in early spring, morels and other morel-like species appear. The Austrian goblet appears, the May goose, and the first representative of the boletus, i.e. the red boletus. The latter is my spring favorite, due to its taste, firmness and firm texture resembling meat.

In June, when closer to summer, more species appear. You can observe the first chanterelles, i.e. chanterelles, the first boletus mushrooms, slippery jack or sticky bun and finally the first high-end boletus, i.e. reticulated boletus.

Unfortunately, the first rash of porcini mushrooms is usually fodder for the eye and the camera, because most of them are red and worm-like.

But this period does not last long, because when the weather conditions are favorable, already at the end of June we can enjoy a whole range of edible mushrooms, with Boletus edulis at the forefront. Awaited by every mushroom picker, they are like the icing on the mushroom cake of the whole season.

"Jura Krakowsko-Częstochowska" is waiting for us, so we are going camping next week for a few days. I hope we will find at least some young and healthy butterflies.