There’s a shift in the air lately. The mornings are cooler, the light has a softer edge, and the leaves are just starting to whisper about changing color. For those of us who spend the summer chasing dill crowns and crayfish, this is a different kind of excitement—mushroom season is here.
In Sweden, late August and September are prime time for mushroom picking. The forest floor, still damp from summer rain, starts offering up treasures: chanterelles like drops of gold, hedgehogs with their little teeth, and if you’re really lucky… porcini.
A lucky find in Kista
A couple of years ago, I was wandering through Kista Nature Reserve, not far from Stockholm. It was one of those mornings when you tell yourself you’re just out for a walk, not expecting much. But mushroom hunting is funny like that—sometimes the best finds happen when you’re not really looking.
Under a tall pine, tucked away in a bed of moss, I spotted the familiar curve of a porcini cap. Not just any porcini—this one was a beauty, plump and proud. At home on the scale, it weighed in at 330 grams. The kind of find that makes you grin all the way back to the car. A small autumn miracle.
Autumn food is comfort food
If summer is about fresh and light, autumn is about rich, layered flavors. It’s the season for long-simmered sauces, roasted roots, and ingredients that carry the scent of the forest. Porcini mushrooms, with their earthy aroma and nutty depth, are autumn in edible form.
They also happen to be one of Italy’s most prized wild mushrooms, so of course, they’ve earned a permanent spot in Lasagnariet’s seasonal kitchen. This year, we’re welcoming the season with a dish that feels like a hug: lasagna layered with cabbage, porcini mushrooms, bacon, parmesan, and a super creamy parmesan béchamel scented with thyme, garlic, and rosemary.
Our autumn welcome lasagna
We start with fresh pasta sheets—silky, tender, and just thick enough to cradle the flavors without overwhelming them. Over this base, we lay down tender cabbage, cooked slowly until it softens and releases a gentle sweetness. The porcini mushrooms come next—fresh when the season allows, or carefully sourced frozen or dried—cooked patiently to bring out their deep, nutty aroma. Then comes the bacon, smoky and savory, crisped until it’s just the right kind of indulgent. Between every layer, a scattering of parmesan adds its salty, nutty sharpness, melting into the folds. And binding it all together is our parmesan béchamel: milk slow-cooked with butter and flour, enriched generously with parmesan, and infused with fresh thyme, garlic, and the faintest breath of rosemary. Layer upon layer, it becomes autumn itself—warm, rich, and impossible to resist.
Preserving the forest’s treasures
Porcini mushrooms are best when enjoyed fresh, but they can also be preserved to carry the taste of autumn into the colder months. Drying is the traditional method—slice the caps thinly, spread them out in a warm, dry place, and store them in airtight jars. Once rehydrated, dried porcini bring an even deeper, more concentrated flavor to risottos, sauces, and of course, lasagna.
Italian style – Sott’olio
Another traditional way to preserve mushrooms in Italy is called sott’olio (“under oil”). First, clean the mushrooms well and roast them whole in a pan with salt, black pepper, thyme, and garlic until fragrant. Then place them in a sterilized jar, cover completely with high‑quality extra virgin olive oil, and seal. Finally, sterilize the closed jar in boiling water at 100 °C for about 30 minutes. The result is a rich, aromatic preserve that can be enjoyed on bruschetta, in salads, or as part of an antipasto platter all year round.
Freezing is another option. Simply clean the porcini gently, cut into pieces, and sauté briefly before freezing. This helps preserve their flavor and texture, so they’re ready for cooking straight from the freezer. In the Lasagnariet kitchen, we always keep a stash—it means that even when the forest floor is under snow, we can still bring a little autumn to the plate.
A seasonal extra: Porcini fritti
While lasagna is our heart and soul, we love cooking other dishes when the season inspires us. One of our favorite ways to enjoy fresh porcini is porcini fritti—thick slices of mushroom dipped in light batter, fried until golden, and served with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. It’s simple, quick, and lets the mushroom speak for itself. When porcini season is at its peak, you might just find this little treat on our menu alongside our takeaway lasagna.
Why porcini are worth the hunt
Porcini (Boletus edulis) are known as Karljohanssvamp in Sweden—named after King Karl XIV Johan, who supposedly adored them. They grow in harmony with trees, exchanging nutrients in a quiet forest partnership. That’s why finding one feels like more than just spotting a mushroom—it’s a glimpse into an ecosystem working in perfect balance.
Their flavor is deep, rich, and meaty without being heavy, making them perfect for both vegetarian and meat-based dishes. And when paired with cabbage and bacon in a lasagna, the result is pure autumn comfort.
From forest to fork
In Sweden, mushroom picking isn’t just a hobby—it’s a tradition. Thanks to Allemansrätten (the Right of Public Access), anyone can walk into the forest and collect mushrooms for their own table, as long as they do it respectfully. It’s a connection to nature that goes beyond the plate.
At Lasagnariet, we try to honor that connection. The porcini we use are treated with the same care we’d give to any treasure from the forest: cleaned gently, cooked to release their aroma, and layered so every bite carries their character.
The first bite of autumn
Our cabbage, porcini, bacon, and parmesan lasagna will be one of our seasonal highlights this year—rich enough to satisfy on a crisp evening, but still balanced so you can savor every bite. The béchamel’s herbs bring a soft, fragrant edge that makes the flavors linger.
So here’s to the forest, to lucky finds under pine trees, and to the start of mushroom season. Whether you’re a seasoned picker or someone who just likes the idea of autumn on a plate, we’re ready to welcome you into the season.
Useful link for mushroom picking in Sweden.
Before you head into the forest, it’s a good idea to know the rules and guidelines for mushroom picking. On the Swedish Environmental Protection Agency’s website, you’ll find official information about Allemansrätten (the Right of Public Access), what applies in protected areas, and how to forage in a way that respects both nature and future mushroom seasons.
See you soon for a slice?
