Quiet hunting in the Carpathians: mushroom season in Voyevodyno
Walks among autumn landscapes
Our routes run through beech and spruce forests, past streams and small clearings. It is so easy to feel peace and harmony here - when you catch the sun's rays breaking through the branches, or walk along paths covered in orange leaves. In autumn, these journeys become special: they give you time to slow down and take in the beauty around you.
Mushroom season in the Carpathians
But the main highlight of this season is mushrooms. In autumn, the forest generously shares its gifts. White mushrooms, aspen mushrooms, and butter mushrooms lurk among the grass and under the trees in anticipation. Mushroom picking is not a pursuit of prey, but rather a peaceful communication with nature. This activity captivates both adults and children, because each find brings real joy.
And there is another delight ahead - dishes made from fresh mushrooms. The collected "trophies" become the main ingredients in thick soups, aromatic sauces, or hearty hot dishes. These are simple, understandable, and very warm flavors that smell of autumn and home.
And it's nice to know that this taste can be preserved for a long time. So we're sharing with you a simple recipe that will allow you to preserve the Carpathian impressions in a jar - pickled porcini mushrooms.
Recipe: Pickled porcini mushrooms (for 1 liter jar)
Ingredients
- porcini mushrooms – ~1 kg (young, firm)
- water – 500 ml
- salt – 1 tablespoon with a slide
- vinegar 9% – 50 ml
- black peppercorns – 6–8 pcs.
- allspice – 3–4 pcs.
- bay leaf – 2 pcs.
- cloves – 2 pcs. (optional)
- garlic – 2–3 cloves (optional)
Preparation
- Prepare the mushrooms - wash, clean, cut the large ones, leave the small ones whole.
- Boil in salted water (1 tsp salt per 1 liter) for about 20 minutes, skimming off the foam. Drain and rinse in cold water.
- Prepare the marinade: add salt and spices to 500 ml of water, bring to a boil. Add mushrooms, cook for another 15 minutes, add vinegar at the end.
- Canning: sterilize the jars, put garlic on the bottom (if you like spicy), spread the mushrooms with the marinade, twist, turn the jars over and let them cool under a towel.
Store in a cool, dark place for up to a year. Open jar - no longer than 1–2 weeks in the refrigerator.
A little tip: young white mushrooms are the tastiest. And if you want a more delicate taste, add a little mustard seeds. And, opening the jar on winter evenings, you will return to the silence of the mountain trails of Vojvodina and the golden leaves under your feet.
Autumn, which you want to live slowly
Here, among the Carpathian Mountains, autumn feels special. It gives comfort, quiet joy and a sense of inner peace. Returning from the route, you can sit on the terrace with a cup of tea, wrap yourself in a blanket and watch the sun set behind the mountains. This time in "Voyevodyno" - without haste, without any plans - in order to recover, ground yourself and simply be alone with nature.
Coming here in the fall means seeing the Carpathians at their most peaceful. Stroll along the trails, try the "silent hunt," breathe in the fresh air—and bring back memories you'll want to revisit again and again.