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Denmark · Nordjylland · Læsø
Common Animals Fish Mushrooms Flora

Xerocomus ferrugineus ?Alternative name:
Rusty Bolete
Xerocomus ferrugineus

July: The Yellow-Brown Bolete continues fruiting.

Edible, but rarely used in cooking. Common mushroom in the European part of Russia. Often used in home cooking.
Cap yellow-brown, velvety, 5–10 cm wide. Stem light with brownish spots, up to 10 cm long.
Grows in coniferous and mixed forests, often on mossy soils Found from July to October
Harvest firm young mushrooms with characteristic yellow-brown cap. Pay attention to the absence of sliminess on the cap.
Clean with a soft brush from forest debris. Suitable for frying, stewing, and drying. Requires boiling.
Cap: Yellow-brown, velvety
Stem: Light with brownish spots
Fried Yellow-Brown Bolete (Frying)
Delicate taste with slight bitterness
1. Slice mushrooms and fry in butter.
2. Add onions and cook until golden.
3. Season with salt and serve hot.
Stewed Yellow-Brown Bolete (Stewing)
Soft texture and rich aroma
1. Fry mushrooms with onions.
2. Add some water or broth and stew for 15 minutes.
3. Serve with side dish.