Birch Bolete (Leccinum scabrum), also known as Scaber Stalk and rough-stemmed bolete, is a medium-sized edible fungus from the Boletaceae family. The King Bolete, one of the world's most prized edible mushrooms, belongs to the same family.
Birch Bolete forms a mycorrhizal association with birch trees.
Birch Bolete Identification
The species is characterized by its distinctive "salt and pepper" stem. The broadly convex cap ranges from light gray-brown to dark brown, depending on its age and condition.
The pores are cream to pale tan and may become darker with age. The stalk is whitish to buff and covered with numerous small dark scales, also known as scabers. The flesh is white and generally does not change color when cut.
Where and When to Find Birch Boletes in Oregon
Because many birch trees in Oregon are planted, Birch Boletes can be found near or under birches in lawns, parks, and other urban and suburban areas.
Native birch trees also grow in northeastern Oregon, where Birch Boletes may be found in suitable wild habitat. The species also occurs in Washington, Montana, and Canada.
Typically, the mushroom's season lasts from late summer into fall, often appearing after fall rains and continuing until the first frosty nights.
Cap: Large and bun-shaped when young, becoming broadly convex to nearly flat with age. Usually dry, smooth, and brown to gray-brown; 1.5-4 inches (4-10 cm) wide.
Cap's Underside: Sponge-like, with small, rounded pores that are whitish when young and become yellowish to olive with age. The tubes may be slightly sunken around the stem.
Spores & Print: Olive-brown. Spores are elliptical.
Stem: Whitish, rough, and covered with small brown to black scales. Club-shaped or slightly enlarged toward the base; 3-6 inches (7-15 cm) long.
Flesh:Firm and solid, white, usually not changing color significantly when cut or bruised.
Fruiting: Grows singly or in groups.
Habitat: Mycorrhizal with birch trees. It can grow in parks, lawns, and other areas near planted birch trees. In natural habitats, it occurs in parts of the Pacific Northwest and northern North America, including the Wallowa Mountains, Washington, Montana, and Canada.
Season: Late summer to late fall.
Birch Boletes Edibility
Birch Bolete is a source of dietary fiber, protein, and minerals. The taste is mild, and the flesh is soft and meaty. Birch Bolete and other fungi in the genus Leccinum have been popular edible mushrooms in Europe for centuries.
However, gastrointestinal and other adverse reactions associated with Leccinum species have been reported in North America. For this reason, a cautious approach is recommended when eating Birch Boletes or other Leccinum species.
Never eat a wild mushroom unless it has been positively identified.
⚠️ Birch Boletes should be thoroughly cooked before eating. Cooking does not make an incorrectly identified mushroom safe to eat.
Methods of Cooking
Birch Boletes can be stir-fried, preserved, frozen, or dried. Young, firm mushrooms are best for cooking. Dried mushrooms should also be thoroughly cooked before eating.
Carefully clean and wash the boletes. If needed, trim them and remove the sponge-like pore layer. Slice the fruit bodies before cooking.
Birch Boletes Sautéing (1 lb /450 g)
- Add enough water to a pan to cover the mushrooms.
- Bring the water to a rolling boil and cook for 15–20 minutes.
- Drain the mushrooms thoroughly.
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of butter or olive oil.
- When the butter is melted, add the mushrooms and shallot, then pour in 1 oz of Riesling.
- Sauté until all the liquid has evaporated, stirring occasionally.
- Continue sautéing for another five minutes or so, or until the mushrooms are browned.
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Disclaimer
This is not an official guide to wild mushroom foraging. Please do your own research and learn from an experienced mushroom expert before collecting or consuming any wild mushrooms.
Before you begin foraging, learn to accurately identify both edible and toxic mushrooms. Never consume a wild mushroom unless you are certain of its identification and edibility. Follow proper preparation and cooking instructions for each species, as some edible mushrooms must be thoroughly cooked before consumption. Be aware that even correctly identified edible mushrooms can cause adverse reactions in some people.