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Brown Birch Bolete

Edible Edible
Autumn Autumn
Summer Summer

This common edible Autumn mushroom is not as firm and tasty as the best boletes, but mixed with other mushrooms it’s not bad. Because it’s a very common mushroom it can really help to bulk your basket and it’s a really easy one for beginners.

Mushroom Type
Common Names Brown Birch Bolete
Scientific Name Boletus / Leccinum scabrum
Season Start Aug
Season End Nov
Average Mushroom height (CM) 25
Average Cap width (CM) 15
Please note that each and every mushroom you come across may vary in appearance to these photos.

Cap

Smooth, starting hemispherical and flattening with age. Varying shades of brown. Sticky when wet.

Pores

White to off-white pores discolouring with age.

Stem

White to grey with a covering of small dark scales or floccules, giving it a dirty appearance. Tapering towards the top.

Flesh

White, unchanging when cut or turning slightly pink but turning black when cooked.

Habitat

Under and around Birch trees.

Possible Confusion

Other Leccinums, there are a few with brown caps which can be hard to distinguish but none of these Leccinums are poisonous. The orange cap Leccinums are toxic when raw and should be cooked for at least 15 minutes (see Orange Birch Bolete and Orange Oak Bolete).

Spore Print

Brown. Subfusiform.

Taste / Smell

Disappointing. Must be cooked before consumption.

Frequency

Common.

Other Facts

There have been reports from America that some people react badly to Leccinums but these are not confirmed, however it has been suggested that you cook all Leccinums before consumption.

COMMENTS

4 comments for Brown Birch Bolete

  1. Fran says:

    I’ve found what I think are these- they stay white when cut but do bruise blue on the outside of the stem does this mean they’re something else? Thanks

    1. Eric Biggane says:

      Hi Fran, the best thing to do would be to send in photos of the stem and top and underneath of the cap to [email protected] and we’ll see if we can ID them. Eric.

  2. John Kemp says:

    You say that these mushrooms should be cooked before consumption. Can they be dried, thereafter hydrated and then cooked, perhaps mixed with Penny Buns? Thank you in advance

    John

    1. Poppy Ives says:

      We would dry them first for storage, then re-hydrate them and cook them.

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