Pilze! Mushroom Season in the Ägerital

Have you noticed people leaving the forest trails lately, basket in hand, eyes fixed on the ground? If you've wondered what they were up to, they were very likely out mushroom foraging. Autumn is Pilz season here (Pilze is German for mushrooms), and it's one of the most loved seasonal traditions in Switzerland.

Before you grab a basket yourself, a word of caution: mushroom foraging isn't something you can just decide to try one afternoon. Luckily, this time of year there are lots of guided excursions where you can learn how to tell mushrooms apart and where to look for them. I joined one last year and would absolutely recommend it. You get to taste different mushrooms, learn how to identify which ones are poisonous and which are safe to eat, and train your eye for the small details that make all the difference. Our forests grow a huge variety of species, so a hands-on introduction like this is worth it.

Not quite ready for the forest? The local supermarkets quietly expand their mushroom selection from September onwards, including some wonderful varieties you may never have seen before. So you can enjoy the season without getting your hands dirty.

Your safety net: the Pilzkontrollstelle

Once you feel confident enough to forage on your own, you should really have your haul checked by the experts at the Pilzkontrollstelle (mushroom inspection point) in Zug. They'll go through your basket with you and sort out what is safe to eat and what isn't. Switzerland wouldn't be Switzerland without a safety feature like this, and the best part is that it's completely free.

Even experienced foragers make a habit of stopping by. The lists of mushrooms considered safe are reviewed every year, and sometimes a species that used to count as edible is taken off the list after incidents. What was fine to eat a few years ago may not be today.

Pilzkontrollstelle Zug (mushroom inspection point)

3 August to 31 October 2026

Monday and Wednesday: 18:30 to 20:00

Saturday: 17:00 to 19:00

Werkhof der Stadt Zug, Göblistrasse 7, 6300 Zug

Clean your mushrooms before you bring them in, but don't cut off the stems. The experts need to see the whole mushroom to identify it properly.

Tips for picking

• Only pick mushrooms in good condition. Worm-eaten or insect-damaged ones should stay in the forest.

• Leave poisonous and inedible mushrooms intact. They play an important role in the ecosystem.

• Do not mix mushrooms when gathering. If one is poisinous and rubs against one that is not it could still result in a problem.

• Avoid picking very young mushrooms, as they are harder to identify.

• Protect the mushroom population and don't collect more than 2 kg.

• The rules on mushroom gathering vary by canton and municipality, so always check the local regulations before heading out. The Swiss association of official mushroom inspectors (VAPKO) keeps an overview here: vapko.ch/index.php/de/oekologie/kantonale-und-kommunale-pilzsammelbestimmungen

  
  

Storing your mushrooms

• Always use a basket, never a plastic or paper bag. Mushrooms spoil faster in bags, and in containers that don't breathe they can start to ferment and form harmful substances that can cause serious poisoning.

• A wide, shallow basket is ideal, so your mushrooms don't get piled up and squashed.

• For smaller amounts, a cloth bag works too.

So where should you look? Most forested areas around here have mushrooms, but the real treasure spots are some of the best-kept secrets in the valley, and foragers guard them closely. If you'd like company (and some insider knowledge), consider joining the Verein für Pilzkunde Zug und Umgebung (Mushroom Society of Zug and Surroundings). They organise group foraging outings and informative get-togethers, so it's a great way to learn from experienced foragers and meet people who share the same curiosity.

One last word of warning: mushroom foraging can easily become your whole personality. There's always something new to learn, and nothing beats the thrill of eating mushrooms you found yourself, they are extremely tasty. Before you know it, you'll be counting down the weeks until next season. Just remember to stop by the Pilzkontrollstelle before anything goes into your pan.