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Russia · Karelia · Prionezhskiy rayon| Common Animals Fish Mushrooms Flora |
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Leccinum scabrum |
https://en.wikipedia.org/wiki/Leccinum_versipelle
https://en.wikipedia.org/wiki/Leccinum_melaneum
July: The mushroom reaches its maturity.
Safe when boiled and cooked. Widely distributed and popular in Russia and Europe. Commonly used in home preservation and traditional dishes.
Grows mainly in birch forests. Season from July to October.
Gathering in birch and mixed forests Best time – from July to October after rains Carefully cut with a knife at the base of the stem
Choose young and firm mushrooms. Avoid worm-eaten and damaged specimens.
Clean off forest debris, rinse before cooking. Remove damaged parts. Popular edible mushroom, used in soups and frying.
Cap: Frying, stewing, boiling
Stem: Boiling, stewing
Stem: Boiling, stewing
Fried brown birch bolete (Frying)
Slice and fry with onions and butter
Slice and fry with onions and butter
1. Clean and slice mushrooms.
2. Fry with onions until golden brown.
2. Fry with onions until golden brown.
Stewed brown birch bolete with vegetables (Stewing)
Stew with carrots and onions on low heat
Stew with carrots and onions on low heat
1. Slice mushrooms and vegetables.
2. Stew 20-25 minutes with salt and spices.
2. Stew 20-25 minutes with salt and spices.
Soup with brown birch bolete (Boiling)
Use fresh or dried mushrooms
Use fresh or dried mushrooms
1. Boil mushrooms until tender.
2. Add potatoes, onions, and spices.
3. Cook until done.
2. Add potatoes, onions, and spices.
3. Cook until done.