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United States · Connecticut · New Haven| Common Hunting Fishing Mushrooming Foraging |
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Boletus betulicola |
August: The mushroom is in its prime, ready for harvesting.
Safe with proper preparation. Valued by mushroom pickers favoring birch forests. Used in traditional cuisine for soups and side dishes.
Grows mostly near birch trees in mixed forests. Fruits from late summer to autumn.
Searching in birch and mixed forests, mostly near birch trees Best time — late summer and autumn after rains Carefully cut with a knife at the base of the stem
Choose firm mushrooms with clean, dense caps. Avoid worm-eaten and damaged specimens.
Clean off leaves and soil. Rinse before cooking. Ideal for frying and soups.
Cap: Frying, boiling, drying
Stem: Boiling, stewing, drying
Stem: Boiling, stewing, drying
Fried 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.
Soup with birch 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 birch 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.