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United States · Michigan · Cheboygan| Common Animals Fish Mushrooms Flora |
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Leccinum insigne |
July: The Siberian Birch Bolete continues fruiting.
Edible after heat treatment. Widely used in traditional Siberian cuisine. Often preserved dried or salted for winter.
Grows in birch and mixed forests. Cap color ranges from light to dark brown with rough surface.
Collect in birch and mixed forests from July to September Choose young, firm mushrooms without wormholes
Do not collect overripe or damaged mushrooms. Cool and process harvested mushrooms quickly.
Clean from forest debris and rinse. Remove damaged and soft parts. Boil before consumption.
Cap: Frying, boiling, drying
Stem: Tougher, suitable for boiling
Stem: Tougher, suitable for boiling
Fried Siberian Birch Bolete (Frying)
Slice caps and fry until golden
Slice caps and fry until golden
1. Clean and slice caps.
2. Fry in butter until golden.
3. Salt and serve hot.
2. Fry in butter until golden.
3. Salt and serve hot.
Siberian Birch Bolete Soup (Boiling)
Used in mushroom soups and broths
Used in mushroom soups and broths
1. Slice mushrooms and add to broth.
2. Boil for 20 minutes.
3. Season with herbs and spices.
2. Boil for 20 minutes.
3. Season with herbs and spices.
Dried Siberian Birch Bolete (Drying)
Suitable for long storage and broth preparation
Suitable for long storage and broth preparation
1. Slice mushrooms thinly.
2. Dry outdoors or in a dehydrator.
3. Use for soups and sauces.
2. Dry outdoors or in a dehydrator.
3. Use for soups and sauces.