• Birch bolete associates solely with birch trees
• Use a cautious approach to eating any Leccinums
Birch Bolete (Leccinum scabrum), also known as Scaber Stalk and rough-stemmed bolete, is a medium-sized edible fungi from the Boletaceae family. The most prized in the world King Bolete belongs to the same family.
Birch bolete associates solely with birch trees.
The species are easy to identify by a "salt and pepper" stem. The broadly convex caps can be from light gray-brown to dark-brown depending on its age and condition. The pores are cream to pale-tan and often stain dark-yellow. The stalk is club-shaped with numerous small scales, also known as scabers. It may stain blue-green at its base. The flesh is white and doesn't change in color when cut.
Where and When to Find Birch Boletes in Oregon
Because most birch trees in Oregon are planted, mushrooms are found near or under birches in lawns and parks of urban and suburban areas. Since native Birch trees in Oregon grow at the northeast part, Birch boletes in the wild are found there only. Also, these fungi is common in Washington, Montana and Canada.
Typically, the mushroom's season lasts from late August to November, after heavy rainfalls to first frosty nights.
Birch Boletes Edibility
Birch Bolete is a great source of dietary fiber, protein and dietary minerals. The taste is mild, the flesh is soft and meaty. Birch Bolete and other fungi of the Leccinum family are extremely popular in Europe and has been used as a food for centures.
In 2009, a few cases of gastrointestinal and poisoning symptoms related to Leccinums in North America have been reported.
Use a cautious approach to eating any Leccinums. It's never safe to eat a wild mushroom fresh including Birch boletes. Adopt Eastern European cooking methods for Birch boletes that include boiling them in their own broth until fully cooked.
Methods of CookingMethods of cooking: stir-frying, preserving, freezing and drying. Use young and firm mushrooms. Dried mushrooms must also be thoroughly cooked. Boil mushrooms thoroughly before stir-frying, preserving, or freezing. Carefully clean and wash boletes. If needed, trim them and remove sponge layers. Slice up the fruit bodies.
Birch Boletes Sautéing (1 lb /450 g)
- Add water to a pan to cover all mushrooms
- Bring water to a rolling boil and cook 15-20 minutes
- Drain the mushrooms
- Heat a large skillet over medium-high heat
- Add 2 tablespoons butter or olive oil
- When the butter is melted, add mushrooms, shallot and pour 1 oz Riesling
- Sauté them until all liquids are evaporated, stirring occasionally
- Continue sautéing for another five minutes or so, or until browned.
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This is not an official guide to wild mushroom foraging. Please, do your own research, be sure to practice with a mushroom's expert before you pick up and consume any wild mushrooms. Before you get started wild mushroom harvesting, learn to accurately identify poisonous mushrooms as well. All wild edible mushrooms must be thoroughly cooked. Be sure that you are not allergic to it. Try a small amount if you did not eat it before.