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Spain · Aragón · Huesca| Common Animals Fish Mushrooms Flora |
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Boletus reticulatus |
July: Peak activity, the mushroom is ready for harvesting.
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28 September, 2018
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Safe, tasty mushroom. Highly valued by mushroom pickers for large and tasty mushrooms. Used in home cooking for various dishes.
Grows mostly near oak trees in mixed forests. Fruits in summer and early autumn.
Searching in oak and mixed forests near oak roots Best time — summer and early autumn after rains Carefully cut with a knife at the base of the stem
Choose firm and healthy mushrooms with dense caps. Avoid worm-eaten and damaged specimens.
Clean off leaves and soil. Rinse before cooking. Good for frying, stewing, and drying.
Cap: Frying, boiling, drying
Stem: Boiling, stewing, drying
Stem: Boiling, stewing, drying
Fried oak 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 oak 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 oak 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.