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United Kingdom · Scotland · Nah- Eileanan Siar| Common Animals Fish Mushrooms Flora |
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Leccinum variicolor |
July: The Yellow-Grey Birch Bolete continues fruiting.
Edible after heat treatment. Commonly used in Russian cuisine in dried form. Valued for its availability and ease of collection.
Cap is gray-yellow or olive, velvety, up to 12 cm wide. Stem is long, pale with gray scales, slightly thickened at the base.
Found under birch trees, especially in moist, mossy soils Grows in deciduous and mixed forests, often near bogs
Best harvested after rain from July to September. Older mushrooms are often wormy — choose younger ones.
Cut cleanly in the forest and clean stem immediately to prevent spoilage. Suitable for frying, stewing, boiling and drying, but darkens when cooked. Boil or fry before consumption.
Cap: Soft, gray or yellowish, may darken quickly when sliced
Stem: Long, with characteristic scales, slightly tough
Stem: Long, with characteristic scales, slightly tough
Fried Birch Boletes with Onion (Frying)
Results in a dark but aromatic dish
Results in a dark but aromatic dish
1. Slice mushrooms and boil for 10 minutes.
2. Fry with onion until golden brown.
3. Serve hot with potatoes or porridge.
2. Fry with onion until golden brown.
3. Serve hot with potatoes or porridge.
Birch Bolete Mushroom Soup (Boiling)
Dark broth with rich flavor
Dark broth with rich flavor
1. Boil mushrooms for 15 minutes.
2. Add vegetables and cook until tender.
3. Season with salt, pepper, and herbs.
2. Add vegetables and cook until tender.
3. Season with salt, pepper, and herbs.