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Estonia · Pärnu · Saarde| Common Animals Fish Mushrooms Flora |
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Leccinum albostipitatum |
July: The mushroom reaches its maturity.
Safe after cooking. Common in the European part of Russia and Eastern European forests. Commonly used in home preservation and traditional cuisine.
Grows mainly near aspen and birch in mixed forests. Harvest season from late July to October.
Gathering in mixed and deciduous forests, often near aspen and birch trees Best time – after rains in late summer and autumn Carefully cut with a knife to avoid damaging the mycelium
Prefer to collect young and firm specimens. Avoid overgrown or damaged mushrooms.
Clean off forest debris and sand. Rinse before cooking. Good for frying, boiling, pickling.
Cap: Frying, stewing, pickling
Stem: Boiling, stewing
Stem: Boiling, stewing
Fried light 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 light 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 light 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.