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France · Occitanie · Ariège| Common Animals Fish Mushrooms Flora |
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Leccinum aurantiacum |
July: The mushroom reaches its maturity, active growth.
Safe if properly cooked. Possible individual intolerance. Popular mushroom among gatherers in Russia and Europe. Commonly used in home cooking for frying and pickling.
Grows symbiotically with aspens and birches. Appears from mid-summer to early autumn.
Gathering in mixed and deciduous forests near aspens and birches Searching after rain, especially August–September Using a knife for careful cutting of the mushroom
Better to gather young specimens with firm flesh. Avoid old and worm-infested mushrooms.
Clean from forest debris and sand. Rinse under running water before cooking. Delicious edible mushroom, good for frying and pickling.
Cap: Frying, stewing, pickling
Stem: Boiling, stewing
Stem: Boiling, stewing
Fried orange birch bolete (Frying)
Slice and fry in butter
Slice and fry in butter
1. Clean and slice mushrooms.
2. Fry in butter until golden brown.
2. Fry in butter until golden brown.
Stewed orange birch bolete with onions (Stewing)
Cook slowly with onions and spices
Cook slowly with onions and spices
1. Slice mushrooms and onions.
2. Stew with salt and pepper for about 20 minutes.
2. Stew with salt and pepper for about 20 minutes.
Pickled orange birch bolete (Pickling)
Boil first, then pickle
Boil first, then pickle
1. Boil mushrooms for 15 minutes, cool.
2. Marinate with vinegar, sugar, salt, and spices.
2. Marinate with vinegar, sugar, salt, and spices.