Fungi in the Fichtelgebirge

Many species of mushrooms are known in the Fichtelgebirge and „Schwammern“
(local for mushrooming) has long been, and still is, the passion of many locals. “Klöß
mit Schwammerbrüh“ (dumplings with mushroom broth) is a favourite dish of the
locals and is included in the seasonal menus of our inns and restaurants. The
knowledge of their multitude is preserved, and also which kinds could be confused,
which are poisonous “toadstools” and which are rare edible kinds of mushroom that
must not be collected. This knowledge can be gained by visiting the “Schönwalder
Schwammertage” (Days of the mushroom in Schönwald), or by a mushroom coach
training in the Natur- und Kräuterdorf Nagel and by mushroom tours with the
Naturfreunde (Nature Lovers) or the Landesbund für Vogelschutz in Bayern e.V.
(State Association for the Protection of Birds in Bavaria e.V.).

The annual, popular autumn event offered by the association for the protection of
birds together with the Fichtelgebirge Nature Reserve is organized as follows; the
dates and meeting points can be taken from the current annual programme of the
nature reserve:
“The regional group Wunsiedel of the association for the protection of birds preserves
the knowledge of the mushrooms species in the Fichtelgebirge by their annual and
competently guided mushroom tours with Walter Hollering and Martina Gorny; small
amounts of those mushrooms may be collected for one’s own use. Mushrooms form
their own group besides plants and animals and their ecological significance is
correspondingly great. Some of them are extremely rare and are included in the Red
List of Endangered Species. Out of the thousands of known mushrooms, only a small
part is inedible and harmful. For experts, there are many other kinds in addition to the
bay bolete, porcini and hedgehog mushrooms that can be deliciously prepared in
one’s private kitchen. After the two-hour tours, the mushrooms found can be
identified with the expert tour guide on the basis of their characteristic smell and
flavour.”