The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called paddenstoelen plukken, eekhoorntjesbrood, cantharel, hanenkam, cep, porcini, chanterelle.
In the Netherlands, wild mushrooms are in season September to November, at their best in October. Wild mushrooms are in season now, in November.
The Dutch mushroom season runs from September to November, with October the peak. Staatsbosbeheer tolerates a small amount for your own use, about a 250-gram punnet, picked from the paths; many reserves forbid it altogether and the sign at the entrance decides. Commercial picking is forbidden.
Eat nothing you cannot name with certainty; several common Dutch species are deadly and look like edible ones. Go with someone who knows, or join a guided walk with a mycological society.
B vitamins, selenium, potassium and fibre, like cultivated mushrooms; chanterelles and ceps carry some vitamin D from growing in daylight.
To get the most: Cook them; raw wild mushrooms are hard to digest and some are only safe cooked.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Brush, do not wash. Fry hot in butter; most wild mushrooms must be cooked.
Wild mushrooms are picked, not bought. The Field Guide lists producers, so it has no entries for a wild food; the page is here so the season and the rules are in one place. Elsewhere on the site, the map shows the farms and shops near you.
Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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