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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Xerocomus subtomentosus |
June: Fruiting of the Green Bolete continues.
Common edible mushroom in Europe and Russia Often used in home cooking
Cap green, sometimes with brownish tones, 4–10 cm wide Stem thin, light yellow with red tint at base
Grows in mixed and coniferous forests, mainly on mossy ground Found from late summer to autumn
Harvest young mushrooms with firm flesh Pay attention to the greenish color of the cap
Clean moss and forest debris with a soft brush Suitable for frying, stewing, and drying
Cap: Thin, greenish, velvety
Stem: Thin, light yellow with reddish tint at base
Stem: Thin, light yellow with reddish tint at base
Fried Green Bay Bolete (Frying)
Delicate mushroom with mild nutty flavor
Delicate mushroom with mild nutty flavor
1. Slice mushrooms and fry in vegetable oil.
2. Add onions and cook until golden brown.
3. Season with salt and pepper, serve hot.
2. Add onions and cook until golden brown.
3. Season with salt and pepper, serve hot.
Stewed Green Bay Bolete (Stewing)
Retains aroma and tenderness
Retains aroma and tenderness
1. Fry mushrooms with onions.
2. Add some water or broth and stew for 15 minutes.
3. Serve with side dish.
2. Add some water or broth and stew for 15 minutes.
3. Serve with side dish.