Hemileccinum subglabripes

28 Jul

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This is the same small bolete I’ve seen in good numbers most summers for the last 40 years usually on edges of mixed forest pathways with plenty of birch and poplar in the mix. The cap is brown, pore surface yellow, stem initially yellow and flesh usually whitish yellow. This mushroom does not turn blue when cut and the pore surface does not turn orange or red. The stem does eventually blush red.

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It has gone through some name changes over the years being mostly listed as a Boletus or Leccinum though I kind of like this new name as it just didn’t seem to fit into those other names very well.

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The best ones for eating are the very young mushrooms like these here in the photos, usually by the time the yellow stem is blushing red the cap is thin and the pore surface should be removed, best use at that time is to dry for winter soups by letting the flavour of the dried mushroom develop for a few months.

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If you are 100% sure of your identification of this common Maritime mushroom and decide to give it a try as an edible I suggest you discard the solid somewhat tough stem which are similar to the Leccinum mushrooms stems and only eat a few caps (well cooked) pan fried till a crisp brown, the taste is a little lemony, quite good. The dried mushrooms are top notch as well. This is a mushroom I’ve never specifically gone out to gather though usually end up gathering a good supply while Chanterelling during the summer months. ciao

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2 Responses to “Hemileccinum subglabripes”

  1. Joanna August 11, 2015 at 2:37 am #

    I stumbled across some of these today on my hunt but didn’t know what they were… Looks like I’ll have to head back out tomorrow! Bummer! 😉

    • 1left August 11, 2015 at 9:06 pm #

      August is the best month for this mushroom at least here in the Maritimes. They will usually produce new fruitings as long as the rain drops by, good luck with your hunt.

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