Another walk through forests dominated by pines and beeches abounds in new finds. The mushroom season is in full swing, so finding edible varieties is not a problem, even though the forests are very dry.
The first specimen, which is perhaps one of the most famous and popular mushrooms, is the edible and very tasty Rough-stemmed bolete. You can meet it already in early spring, but the largest clusters of this mushroom fall in the period at the turn of summer and autumn. Then you can take these mushrooms out with baskets.
The rough-stemmed bolete has a distinctive hat. In a young fruiting body, it resembles a match. With age, the hat becomes flatter and can reach a diameter of up to 25 cm. Its color can vary, from pale orange, through brown, to light beige.
The leg can reach several centimeters in length. It is white in color with characteristic black villi. It has a compact, hard consistency.
The flesh of the mushroom is very fleshy, hard with a distinct mushroom flavor and smell. After being cut or damaged, the whole fungus turns blue.
Rough-stemmed bolete is an ideal culinary material. It can be used to make soup sauces, marinades, and also to dry.
Suillus granulatus appeared next on the route. This edible and very tasty mushroom can be harvested from early spring to late autumn, sometimes even after frost.
Suillus granulatus is also a popular mushroom in mixed forests. The color of the hat is usually brown, while the underside is yellow. The hat is covered with a thin sticky crust, which must be removed when cooking.
The mushroom has many culinary uses, but for me it tastes best as a sauce for ribs or in scrambled eggs. It is perfect for pickling, although not everyone likes its high stickiness.
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The mushrooms look beautiful. How to know which one is edible?