October is a good time to pick mushrooms – many regions are still mushrooming, and the weather makes walking in the forests more pleasant. Moreover, this month you can often find the most boletes that like the current conditions. Mushroom pickers most often collect the brown bolete, but one should not forget about the less popular hare boleteit is sometimes omitted, which is a mistake, because it is a tasty specimen that can be pickled, dried and frozen.
The bunny bolete or hare bolete is a less popular mushroom than the hare mushroom, but if you find it in the forest, it is worth collecting it. Its cap reaches a diameter of 3 to 10 cm. It is olive-brown, sometimes yellow-brown, and the skin is velvety and matte, resembling suede. In younger mushrooms, the cap is hemispherical, but as it grows, it becomes more and more flat. The tubes are yellowish and olive in older specimens. The stem is up to 13 cm high and thin (up to 3 cm). The flesh has a light shade, slightly creamy. Most often, it can be confused with other edible mushrooms.
It may sometimes appear similar to gallstones — it is not a poisonous mushroom, but due to its bitterness it is not suitable for consumption. In the case of these mushrooms, the flesh is lighter and white in color. It also has a slightly thicker stem and a lighter cap.
However, remember to pick only those mushrooms that you are sure about – if you are just starting your adventure with searching for these forest treasures, it is worth going mushroom picking with more experienced people. You can also help yourself.
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This mushroom appears in forests from June to the end of October. It is quite common in Poland, most often found in oak, coniferous (especially in areas where pine trees dominate) and mixed forests. It prefers sandy soil and often appears in groups – if you find one, it is worth looking for others nearby.
Often, this mushroom is less worm-infested than, for example, the mushroom, but it is not resistant to “additional inhabitants” like , however, most of the specimens found should be healthy, especially after rain. During drought, uninvited guests may quickly start eating hare boletes.
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These mushrooms are widely used in the kitchen – if you find a large pile, you can dry, freeze or pickle them. Fresh ones are best fried in butter. They are also suitable for soups and sauces, they have a delicate taste and aroma, and are great as cold spices. They can also be used as a stuffing for dumplings or borscht dumplings.
