Sayora Mamatova shared useful tips for gathering these nutritious mushrooms.
“Birch boletes are edible mushrooms that prefer deciduous forests and groves where birch trees grow. This is what gave them their name,” she noted.
In Kyrgyzstan, several species of birch boletes can be found, which begin to grow from mid-September and continue until the end of autumn. All of them have dark or light brown caps. These mushrooms prefer moist soil conditions and often appear after rain. Birch boletes love sunny spots, so they can often be found in open areas.
Often, birch boletes hide under tall grass, fallen leaves, and moss. Their growth stops with the fall of the last leaves when the trees complete their vegetation and enter winter dormancy, which also affects the mycelium,” added Sayora Mamatova.
“The birch bolete is an edible mushroom belonging to the sponge fungi of the Boletaceae family, genus Leccinum. In folk terms, it is called obabok, black-headed, birch mushroom, or babka,” she explained.
There are about 40 different species of birch boletes on the planet, all of which are safe for consumption. These mushrooms contain health-beneficial components such as flavonoids, phenolic acids, vitamins, and antioxidants.
The diameter of the birch bolete cap usually does not exceed 15 centimeters. A characteristic feature is the tubular hymenophore on the underside of the cap. These tubes detach easily, so they are often removed during cooking.
Birch boletes can be fried, stewed, pickled, and salted. Experienced mushroom pickers advise against boiling these mushrooms, as it can spoil the dish's flavor, since a large part of the aroma is lost during boiling,” said biologist Irina Stezhko.
