Wild mushrooms hunting is a healthy national tradition in Poland. Vast Polish forests in all regions of Poland create ideal environment for growth of variety of high quality wild mushrooms beloved by Poles. Such Epicurean delights as Borowik (also known as king bolete or porcini) and Kurka (Golden Chanterelle) are premium finds cherished by gourmets.

The other sought for popular and tasty wild mushrooms are: Podgrzybek (Bay Bolete), Maslak (Slippery Jack), Opienka (Honey Mushroom). They thrive in Poland thanks to a mild climate and, moreover, the natural, intact state of Polish forests.

The marinated wild mushrooms pair very well with Polish kielbasa and other Polish cold cuts, while the dried wild mushrooms, specially Borowik also called Prawdziwek (porcini), will make an excellent ingredient of other Polish food specialties like soups and sauces as well as pierogi's fillings.