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Canada · Québec · Charlevoix| Common Hunting Fishing Mushrooming Foraging |
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Leccinum percandidum |
August: Fruiting of the White Birch Bolete is in full swing.
Edible, requires heat treatment. Considered a noble mushroom, often dried for winter. In Siberia, valued for high yield and taste.
Cap is white or creamy, dry, up to 15 cm wide. Stem is thick, white with brownish scales.
Grows under aspens, often in birch-aspen and mixed forests Prefers moist areas, often found along forest edges and ravines
Look during rainy seasons — from June to September. Best to harvest young, firm specimens.
Clean from leaves and dirt in the forest, avoid washing at home. Suitable for drying, frying, stewing, and pickling. Boil before consumption.
Cap: Soft, whitish, slightly darkens when cooked
Stem: Fibrous and firm, needs longer cooking
Stem: Fibrous and firm, needs longer cooking
Fried Leccinum with Potatoes (Frying)
Traditional dish of Russian cuisine
Traditional dish of Russian cuisine
1. Slice mushrooms and boil for 10 minutes.
2. Fry mushrooms with onion, then add potatoes.
3. Cook until golden, season with salt, serve with sour cream.
2. Fry mushrooms with onion, then add potatoes.
3. Cook until golden, season with salt, serve with sour cream.
Leccinum Mushroom Soup (Boiling)
Light and aromatic soup
Light and aromatic soup
1. Slice mushrooms and boil for 15 minutes.
2. Add potatoes, carrots, onions.
3. Cook until done, season with herbs and spices.
2. Add potatoes, carrots, onions.
3. Cook until done, season with herbs and spices.