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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Gyroporus castaneus |
June: The steppe bolete is growing actively.
Valued by mushroom pickers for delicate flavor and aroma Commonly used in traditional steppe region cuisine
Grows in steppe and forest-steppe zones on sandy soils Fruits in summer and early autumn
Search in steppe and forest-steppe areas on sandy soils Best time — summer and early autumn after rains Carefully cut with a knife at the base of the stem
Choose firm and healthy mushrooms with characteristic brown cap Avoid old and damaged specimens
Clean off sand and leaves Rinse before cooking
Cap: Frying, boiling, drying
Stem: Boiling, stewing
Stem: Boiling, stewing
Fried chestnut bolete (Frying)
Slice and fry with onions and butter
Slice and fry with onions and butter
1. Clean and slice mushrooms.
2. Fry with onions until golden brown.
2. Fry with onions until golden brown.
Soup with chestnut bolete (Boiling)
Use fresh or dried mushrooms for rich flavor
Use fresh or dried mushrooms for rich flavor
1. Boil mushrooms until tender.
2. Add vegetables and spices.
3. Cook until done.
2. Add vegetables and spices.
3. Cook until done.
Dried chestnut bolete (Drying)
Slice thinly and dry in shade or dryer
Slice thinly and dry in shade or dryer
1. Slice mushrooms.
2. Dry until brittle.
3. Use for soups and sauces.
2. Dry until brittle.
3. Use for soups and sauces.