Let’s go mushrooming: your guide to the forest’s hidden treasures!
At the edge or deep within the forest, our cabins await. And if you keep your eyes open, you’ll discover a hidden world among trees and moss: mushrooms in vibrant colors, as well as delicious varieties you can gather and enjoy.
On this page, you’ll find everything about our mushroom special: tips & tricks for your search, a digital mushroom guide from our partner Wohlleben’s Forest Academy to download, and the recipe for the Lebe-Gesund mushroom cooking box – so you can easily prepare a delicious meal right in your cabin.
Get ready: Your mushroom foraging essentials.
Mushroom knife and bag.
The two classics you can’t go without. They’re waiting for you in the cabin – and the best part: you get to take them home afterwards, ready for many more unforgettable mushroom-picking adventures.
Mushroom identification apps.
- Shroomify Mushroom Identification (English, extensive features, some paid options)
- “Pilze App” (German, simple & easy to use, free)
Discover the Mushroom Guide from Wohlleben’s Forest Academy.
In the guide from Wohlleben’s Forest Academy, you’ll find everything you need for your mushroom tour: tips for safe collecting, fascinating facts, and inspiration for your forest adventure.
Important: Some mushrooms look deceptively similar to edible species. Only collect what you can clearly identify. The guide and apps can support you, but they cannot replace safe identification. When in doubt: leave the mushroom – and admire it instead. In Case of Emergency Please call the Poison Control Center : +49 228 287 33211.
Create a delicious mushroom dish in your cabin – with the Lebe Gesund cooking box.
Creamy Fettuccine with Shiitake & Herbs
Ingredients (serves 2–3):
• 1–2 onions (approx. 200 g)
• 1 clove of garlic (from the garlic bundle)
• 250 g fettuccine
• 200 ml oat cream cuisine
• 250 g shiitake mushrooms and your own (safely!) foraged mushrooms
• fresh herbs (e.g. parsley, chives, or thyme)
• 1 Würzfee spice sachet (20 g)
• a little oil for frying
- PREPARATION
First, the basics: peel and dice the onions, chop the garlic. Clean the mushrooms and slice them, wash the herbs and roughly chop them – and already your cabin is filled with the scent of fresh forest air. - SAUTÉ THE MUSHROOMS
Heat a little oil in a large pan and let the onions turn translucent. Add the garlic briefly, then the mushrooms (shiitake – and only your own foraged mushrooms if you are 100% sure they are edible). Sauté well until they are golden brown and full of flavor. - SAUCE & PASTA
Now it’s time for the oat cream: deglaze the pan, stir in the Würzfee, and let it simmer for a few minutes. Season with salt and pepper. Meanwhile, cook the fettuccine in boiling water until al dente. Before draining, save a small ladle of cooking water – the secret to a perfect sauce. - COMBINE & SERVE
Add the pasta directly to the sauce, mix well, and, if needed, add a little of the reserved cooking water until everything is perfectly creamy. Finish with the fresh herbs on top.
How to go mushrooming:
Off to the woods – basket in hand and eyes wide open! Foraging mushrooms isn’t just fun, it also brings home little treasures for your kitchen. To make sure you’re well prepared, here are a few simple tips: what to pack in your bag, which app can help with identification, what to watch out for along the way – and which mushrooms are truly safe to take home.