Consider this. Deep beneath our feet lies a world unseen. We are standing before the Hirzbergbunker. This bunker holds secrets from a war long past. It has an unexpected second life.
The Hirzbergbunker was built in the 1940s. It was intended for military purposes. It was to be the headquarters of the local air raid precaution department. The bunker sits beneath the Johannisheim at Karthäuser Street 117. Imagine women from the armed forces working here. They served as SS radio operators.
The Hirzbergbunker was well-equipped. It even featured central heating and parquet flooring. These features underscore the importance of its original function. After the war, the French chose not to destroy it. Other bunkers suffered that fate. The Hirzbergbunker was spared.
However, the Hirzbergbunker was too humid. It was unsuitable for civilian use. The bunker began to deteriorate. Then, in the 1990s, Peter Metzger leased the bunker. He had a brilliant idea. He would grow mushrooms.
Today, the Hirzbergbunker is a mushroom farm. Peter Metzger cultivates ten to fifteen kinds of mushrooms here. The temperature is a constant 18 degrees Celsius. Humidity is carefully controlled. This creates ideal growing conditions. These mushrooms are no ordinary mushrooms. They are special brown Champignons.
The special aspect comes from being grown deep inside the Hirzbergbunker. The mushroom growing tunnels are about 200 meters inside the Schlossberg. The mountain climate offers consistent conditions year-round. The temperature is around 10°C. Humidity stays between 80% and 95%. This slow and gentle maturation gives the mushrooms an unforgettable, intense flavor.
These Hirzbergbunker mushrooms are very versatile. They can be eaten raw. They can be fried or baked. They can also be grilled. They provide valuable protein. They are rich in potassium, copper, zinc, selenium, niacin, Vitamin B1 and B2. They also contain the very important Vitamin D. They are exceptionally healthy. They strengthen the immune system.
If the Champignon grows until its head opens, it becomes a Portobello. The best way to enjoy a Portobello is to bread it like a Schnitzel. Fry it until golden brown. Serve as an appetizer with a dip. Add a fresh salad. Grilled Portobellos have a very intense and flavorful aroma.
Peter Metzger sells his mushrooms in front of the Hirzbergbunker. You can also find them at markets and in restaurants. The Hirzbergbunker is an example of repurposing. It transformed from a place of war to a source of life. It is a unique blend of history and gastronomy. Next time you savor a local mushroom, remember its unusual origin deep within the Hirzbergbunker.