Picking mushrooms is a favourite late summer and autumn outdoor activity in Finland, providing both healthy recreation and free food. With its distinctive orange-yellow colour, the prized chanterelle is easy to find in forest terrain. It can already be found in abundance in southern and central Finland.

Mushroom expert Asta Kuosmanen notes that chanterelles are both tasty and easy to prepare: simply place the mushrooms in a pan, and heat until the liquid evaporates. Then add butter, margarine, or oil, and season to taste.

There are several ways to preserve mushrooms beyond the growing season: they can be dried, frozen, or pickled in salt.

While many mushrooms are both tasty and nutritious, and wandering in the forest is both good exercise and relaxing, there are also hazards.

Some forest fungi are deadly poisonous, so pickers need to know their mushrooms. Even some edible ones can cause problems if not prepared properly. For instance, milk caps need to be boiled for at least five minutes, and the water discarded. Mushroom hunting is therefore best done in the company of someone who knows which mushrooms to avoid. Sensible precautions are also recommended to avoid getting lost in the forest.