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Estonia · Viljandi · Karksi| Common Animals Fish Mushrooms Flora |
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Gyroporus castaneus |
July: Peak activity, the mushroom is ready for harvesting.
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11 August, 2024
Rita Bergmann -
26 September, 2023Rita Bergmann -
28 August, 2023Rita Bergmann -
24 August, 2023Sven Pruul -
24 August, 2023Sven Pruul -
24 August, 2021Rita Bergmann -
5 August, 2020Rita Bergmann -
20 September, 2018Merike Tsimmer -
14 September, 2015
Safe, prefers dry conditions. Valued by mushroom pickers for delicate flavor and aroma. Commonly used in traditional steppe region cuisine.
Grows in steppe and forest-steppe zones on sandy soils. Fruits in summer and early autumn.
Search in steppe and forest-steppe areas on sandy soils Best time — summer and early autumn after rains Carefully cut with a knife at the base of the stem
Choose firm and healthy mushrooms with characteristic brown cap. Avoid old and damaged specimens.
Clean off sand and leaves. Rinse before cooking. Used in cooking like common porcini.
Cap: Frying, boiling, drying
Stem: Boiling, stewing
Stem: Boiling, stewing
Fried chestnut bolete (Frying)
Slice and fry with onions and butter
Slice and fry with onions and butter
1. Clean and slice mushrooms.
2. Fry with onions until golden brown.
2. Fry with onions until golden brown.
Soup with chestnut bolete (Boiling)
Use fresh or dried mushrooms for rich flavor
Use fresh or dried mushrooms for rich flavor
1. Boil mushrooms until tender.
2. Add vegetables and spices.
3. Cook until done.
2. Add vegetables and spices.
3. Cook until done.
Dried chestnut bolete (Drying)
Slice thinly and dry in shade or dryer
Slice thinly and dry in shade or dryer
1. Slice mushrooms.
2. Dry until brittle.
3. Use for soups and sauces.
2. Dry until brittle.
3. Use for soups and sauces.