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Canada · Québec · Les Moulins| Common Hunting Fishing Mushrooming Foraging |
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Leccinum versipelle |
August: Peak of activity, the mushroom is ready for harvesting.
Safe, but requires thorough cooking. Widespread mushroom in Russia and Europe. Commonly gathered in autumn for home cooking.
Grows mainly under aspens and in deciduous forests. Season from July to September.
Gathering in deciduous and mixed forests, often under aspens Searching after rains from July to September Cut with a knife, avoiding damage to mycelium
Prefer gathering young and firm mushrooms. Avoid old and insect-damaged specimens.
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9 August, 2017
Clean from forest debris and sand. Rinse before cooking. Used in cooking, good for frying and boiling.
Cap: Frying, stewing, pickling
Stem: Boiling, stewing
Stem: Boiling, stewing
Fried yellow-cracked bolete (Frying)
Slice and fry with onions in butter
Slice and fry with onions in butter
1. Clean and slice mushrooms.
2. Fry with onions until golden brown.
2. Fry with onions until golden brown.
Stewed yellow-cracked bolete (Stewing)
Stew with vegetables on low heat
Stew with vegetables on low heat
1. Slice mushrooms and vegetables.
2. Stew about 20 minutes with salt and spices.
2. Stew about 20 minutes with salt and spices.
Pickled yellow-cracked bolete (Pickling)
Boil first, then pickle
Boil first, then pickle
1. Boil mushrooms for 15 minutes.
2. Marinate with vinegar, salt, sugar, and spices.
2. Marinate with vinegar, salt, sugar, and spices.