|
Russia · Karelia · Kondopozhskiy rayon| Common Animals Fish Mushrooms Flora |
|
Boletus pinophilus |
July: Peak activity, the mushroom is ready for harvesting.
Safe, tasty and nutritious mushroom. Highly valued by mushroom pickers for aroma and taste. Commonly used in traditional Russian cuisine.
Grows mainly in pine forests on acidic soils. Fruits from late summer to autumn.
Searching in pine forests, especially on sandy soils Best time — late summer and autumn after rains Cut with a knife at the base of the stem, do not pull out
Choose firm and healthy mushrooms with a dense cap. Avoid worm-eaten and damaged specimens.
Clean off needles and soil. Rinse before cooking. Used in various dishes.
Cap: Frying, boiling, drying
Stem: Boiling, stewing, drying
Stem: Boiling, stewing, drying
Fried pine 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 pine 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 vegetables and spices.
3. Cook until done.
2. Add vegetables and spices.
3. Cook until done.
Dried pine 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.