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Estonia · Pärnu · Surju| Common Animals Fish Mushrooms Flora |
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Leccinum vulpinum |
July: The mushroom reaches its maturity.
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17 September, 2023
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5 October, 2011Vello Liiv
Safe when cooked. May cause allergies in sensitive people. Common in Europe and Russia, especially in birch forests. Used in home preservation and autumn dishes.
Grows mainly near birch and in mixed forests. Harvest season from August to October.
Gathering in mixed and coniferous forests, often near birch trees Search after rains in late summer and autumn Cut with a knife, handle the mycelium carefully
Prefer to gather young specimens. Avoid old or damaged mushrooms.
Clean off forest debris. Rinse before cooking. Suitable for frying and stewing.
Cap: Frying, stewing, pickling
Stem: Boiling, stewing
Stem: Boiling, stewing
Fried brown-red birch 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 brown-red birch 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 brown-red birch 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.