Everything about Leccinum Scabrum totally explained
The
Birch bolete (
Leccinum scabrum) is an
edible mushroom, deriving its common name from its old scientific name of
Boletus scaber. It belongs to the family of
boletes and occurs only in
symbiosis (
mycorrhiza) with
birches. The birch bolete is widespread in
Europe and grows from June to October.
Common names include rough-stemmed bolete, scaber stalk, or birch bolete.
Description
The
pileus is 5–15 cm (2–6 in.) wide. At first it's hemispherical and later becomes flatter. The skin of the cap is light gray-brown to reddish gray-brown, later often more or less brown, smooth, bald, dry, and rather slimy when damp.
The
pores are white at a young age, later gray. In older specimens the pores on the pileus can bulge out, while around the stipe they dent in strongly. The pore covering is easy to remove from the skin of the pileus.
The
stipe is 5–15 cm (2–6 in.) long and 1–3.5 cm (
3⁄
8–1
3⁄
8 in.) wide, slim, with white and dark to black flakes, and tapers upward. The basic
mycelium is white.
The flesh is whitish, later more gray-white and doesn't change color when broken. In young specimens the meat is relatively firm, but it very soon becomes spongey and holds water, especially in rainy weather. When cooked, the meat of the birch bolete turns black.
Similar species
Several different species of
Leccinum mushrooms are found in mycorrhiza with birches, and can be confused by amateurs and
mycologists alike.
L. variicolor has a bluish stipe.
L. oxydabile has firmer, pinkish flesh and a different pileus skin structure.
L. melaneum is darker in color and has yellowish hues under the skin of the pileus and stipe.
L. holopus is paler and whitish in all parts.
Uses
The birch bolete is edible and is especially enjoyable pickled in
brine or
vinegar. It is used also in mixed mushroom dishes, fried or steamed. Experience shows that the extract of the birch bolete may be helpful in cases of stomach trouble.
Further Information
Get more info on 'Leccinum Scabrum'.
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