Jamanda
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Birch boletusFound what I'm fairly sure is one, though a bit old and maggoty, and certainly past eating.
I'm doing a spore print now.
If I find any more - Phillips says edible but not worth bothering with - do people agree with this? And is there anything lethal I could easily confuse it with?
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Truffle
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easy to ID and can be good. They go very slimy, but can be used to advantage when mixed with pasta etc without a sauce- i quite like the texture like this, with onion/courgette/garlic/paprika/fennel/smoked trout.
Remove the pores and enjoy.
Truffle
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Jamanda
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Remove the pores? Are you supposed to do this with all pore fungi?
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Truffle
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only if they're in a poor state, I never eat the pores of birch boletus unless they're very young and firm (they're also better eating in this state). Some Leccinums are actually very good- young orange birch boletus can be quite nutty.
Truffle
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cab
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All of the Leccinums are better dried, imho. Don't have the problem with texture then, and the taste is far more intense.
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Truffle
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i don't actually find many Leccinums better when dried- unlike many boluetus which become truly sublime 
although to be honest, I've only ever dried the brown and orange birch Leccinums and a variegated form.
Truffle
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mihto
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Just came back from an afternoon forage walk. Found quite a few Leccinum scabrum , young and in very good condition. There are few worms and the quality is exellent. I will eat the whole mushroom, but they will be mixed with Leccinum versipelle and Boletus edulis and made into a wonderful mushroom soup with plenty of cream ans spices
(BMI? What BMI? The walk itself is weight-reducing) 
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dpack
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i rather like birch boletus sliced thin fried till crisping at the edges and added to stews
as above good in soup and fine dried ,the latter is what i have planned for my larch ones
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PeteS
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| cab wrote: | | All of the Leccinums are better dried, imho. Don't have the problem with texture then, and the taste is far more intense. |
I have tried everything with the Birch Bolete - fresh, dried, dried and pounded into a powder, but to me it's taste-less and as edible as cardboard, However, the Orange Birch Bolete is completely different - firm and NOT at all slimy, with a subtle nutty taste. I have not tried drying it because it tastes so nice fresh. By the way, and talking about drying and grinding to a powder - this works very well with the Slippery Jack. You can dry it (it dries well despite what many of the guide books say) and grind it to a powder to make an excellent soup. This was an idea from my late father and is an old Polish way of dealing with this mushroom
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