Mushroom Hunter's Calendar for September 7–13, 2026: Which Mushrooms to Pick and Where to Look

UA NEWS 07 September 2026 09:47

The second week of September is traditionally considered the prime time for mushroom hunters. The combination of moderate daytime warmth, cool nights with abundant dew, and the first autumn rains creates the ideal environment for the abundant growth of the most prized forest treasures. From September 7 to 13, the forests yield a bountiful harvest, so it’s worth planning your route in advance and getting your baskets ready.

What to Forage: The Week’s Top Finds

During this period, coniferous and mixed forests are experiencing an active wave of white mushroom growth; these mushrooms are prized for their dense flesh and unique aroma. Along with boletus mushrooms, honey mushrooms and birch mushrooms are appearing in large numbers in sunny clearings and along forest edges. Young pine plantations and sandy soils delight mushroom hunters with abundant families of butter mushrooms, while the first autumn colonies of autumn honey mushrooms are beginning to form in deciduous forests. You can also find red-capped mushrooms, chanterelles, and late russula mushrooms at this time, which are perfect for pickling and marinating.

Where to Look and How to Harvest Properly

For a successful search for white mushrooms, choose older oak, pine, and spruce stands with moderate moisture levels. White-footed boletes prefer moist areas near aspen and birch trees, while butter mushrooms hide among coniferous litter on well-lit hillsides. Mushrooms should be picked early in the morning, while they are still firm and have not been damaged by sunlight or insects. When picking, it is important to carefully cut the mushroom at the base or gently twist it out of the ground so as not to damage the mycelium.

Safety and Initial Handling

The golden rule for every mushroom hunter is strict selection: only those specimens whose edibility is beyond doubt should go into the basket. Do not pick overripe, worm-eaten, or mushy mushrooms, as they quickly accumulate toxins. The harvested mushrooms must be processed within a few hours of returning from the forest. Porcini and boletes are excellent for drying and freezing, while butter mushrooms, honey mushrooms, and chanterelles are the best for pickling and frying. It’s also important to keep safety rules in mind while in forested areas and to follow current regional restrictions on visiting forests.