Cooking birch bolete

Photo: Jörg Hempel – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Before cooking, peel the caps of fresh birch bolete, wash and dry them.

COOKING:

Place the birch bolete in cold water, ensuring there is enough water to completely cover the mushrooms. Cook the birch bolete for 40–50 minutes. Start timing from when the water reaches a boil. If in doubt about the type of mushrooms being cooked, change the water during cooking (once or twice) or refrain from consuming them! If there are no doubts, changing the water during cooking is not necessary. Skim off the foam during cooking. Salt the water towards the end of cooking. Season with pepper, ginger, allspice, nutmeg, marjoram, and bay leaf to taste. Cook covered. The cooked mushrooms are soft and delicate.

AFTER COOKING:

After cooking, drain and dry the birch bolete.

SERVING SUGGESTION:

Birch bolete can be enjoyed as a delicacy or as an accompaniment to other dishes (cereals, rice, or vegetables). They can also serve as an excellent main ingredient in a mushroom soup, marinade, or sauce.

Enjoy your meal!

Check out how to cook dried and frozen mushrooms.