Birch Bolete

Description:

The pileus is 5–15 cm wide. At first, it is hemispherical, and later becomes flatter. The skin of the cap is light gray-brown to reddish gray-brown, later often more or less brown, smooth, bald, dry, and rather slimy when damp. The pores are white at a young age, later gray. In older specimens, the pores on the pileus can bulge out, while around the stipe they dent in strongly. The pore covering is easy to remove from the skin of the pileus. The flesh is whitish, later more gray-white and does not change color when broken. In young specimens, the meat is relatively firm, but it very soon becomes spongey and holds water, especially in rainy weather. When cooked, the meat of the birch bolete turns black.

Notes:

The birch bolete is edible and is especially enjoyable pickled in brine or vinegar. It is used also in mixed mushroom dishes, fried or steamed.