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Eventually, the mushrooms must have ended up on the nobles' table. But in what form? The poet didn't say; there is no mention of any mushroom-containing dishes anywhere in ''Pan Tadeusz''. But that shouldn't stop us from speculating about what mushroom dishes they could have enjoyed – based on cook books from the same period.
[[File:Karolina z Potockich Nakwaska.png|thumb|left|upright=.6|Karolina Nakwaska (1798–1875), author of a homemaking home-making book (among other works)]]Let's start with the saffron milk caps, which Mickiewicz considered to "have the best taste". His friend, Karolina Nakwaska, who wrote a homemaking home-making book for women, gave a recipe that is perfect in its simplicity.
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| Take carefully selected, worm-free saffron milk caps, remove the stems; if the caps are too big, then cut them in half. Arrange on a grill over a slow fire, place a small piece of butter in each cap, sprinkle with pepper and salt, and fry without flipping them over. You can use very good olive oil instead of butter. Add chopped parsley and onion. Serve after ten minutes. Saffron milk caps and [other] mushrooms fried simply in butter with onion, pepper and salt, are perfect.
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| Cook some fresh king boletes in boiling water, then fry them with onion (as you nomally normally would) and a small piece of dried bouillon; once fried, chop them up as finely as possible. Add four eggs, nutmeg and pepper. Roll out hard-kneaded yeast dough, then fill with the mushrooms as for kołdunki [i.e., pierogi, or filled dumplings], fry in fat until brown and serve hot.
| oryg = Usmażyć z cebulką borowików świeżych uprzednio odgotowanych w wodzie (jak się zwyczajnie smażą), z dodaniem tylko kawałek bulionu suchego [tj. kostki rosołowej]; skoro się usmażą, siekają się jak najdrobniej. Należy wbić cztery jaja, dodać muszkatowej gałki i pieprzu; rozwałkować cienko ciasto drożdżowe, twardo zarobione, potem robić tak, jak kołdunki, nakładając do środka tymi grzybami, odsmażywszy one w tłustości na rumiano, gorąco wydać do stołu.
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