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Estonia · Tartu · Tartu| Common Animals Fish Mushrooms Flora |
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Boletus edulis |
July: Peak of activity, the mushroom is ready for harvesting.
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7 September, 2023
Anne-Liia Maido -
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28 August, 2023Elerin Pilnik -
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10 September, 2022 -
5 September, 2020Allar Antson -
13 September, 2015
Safe, one of the most valuable edible mushrooms. One of the most popular and valuable edible mushrooms in Russia and Europe. Commonly used in traditional dishes and preserves.
Grows in coniferous forests, often under spruces. Fruits from late summer to autumn.
Searching in coniferous and mixed forests, especially under spruces Best time — late summer and autumn after rains Cut with a knife at the base of the stem, do not pull out
Look for mushrooms with firm caps and clean surfaces. Avoid damaged and worm-eaten specimens.
Clean off forest debris and soil. Rinse before cooking. Excellent for frying, drying, pickling, and soups.
Cap: Frying, boiling, drying
Stem: Boiling, stewing, drying
Stem: Boiling, stewing, drying
Fried spruce 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.
Soup with spruce bolete (Boiling)
Use fresh or dried mushrooms for rich flavor
Use fresh or dried mushrooms for rich flavor
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.
Dried spruce bolete (Drying)
Slice thinly and dry in shade or dryer
Slice thinly and dry in shade or dryer
1. Slice mushrooms.
2. Dry until brittle.
3. Use for soups and sauces.
2. Dry until brittle.
3. Use for soups and sauces.