From Lake Thun, head in the direction of Simmental. In Därstetten, turn left over a small, old wooden bridge on a narrow mountain road towards Rossberg. At the Rossberg restaurant, go a few metres further and you will come to a large car park. From here there are secret places to pick mushrooms in almost every direction. This excursion is not only suitable for mushroom picking, the beautiful Simmental is always worth a visit.

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Probably the best known and most popular varieties are chanterelle and porcini. Goshawks, on the other hand, are usually underestimated. Below you will find a recipe on how to prepare hawks.

You have to be careful when picking mushrooms. If you pick the wrong ones, it can be quite dangerous. Therefore, it is better to go with an experienced mushroom picker. There is an official control point in Thun. If you want to go into the forest even though you have little experience, you can have your mushrooms checked at the control point before eating them. Information on the location and opening hours can be found via the following link .

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Recipe for pickled mushrooms

• Pick hawks young (end of August/beginning of September)
• Cut into the desired size
• Boil water
• Cook the mushrooms in it for about three minutes
• Drain well and squeeze the water out of the mushrooms like a sponge.
• Boil the preserving jars
• Boil a mixture of 3/5 water and 2/5 herb vinegar
• Add herbs and spices as desired (e.g. stock, garlic, rosemary, bay leaves, pink pepper, etc.).
• Pour the anhydrous mushrooms into the boiled jars
• Then fill up with the vinegar-water mixture (not all the way to the rim).
• Turn over and leave to cool overnight
• To pickle the mushrooms nicely, wait at least six weeks before eating them

If you don't feel like gathering and cooking, you can come to Restaurant Burehuus. Chef Frank Noordhoek and his team will treat you to a wild mushroom soup and other delicious autumn dishes.