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Orange-capped bolete

Leccinum aurantiacum

A species of Leccinum, Also known as Aspen scaberstalk, Orange bolete

Orange-capped bolete (Leccinum aurantiacum) is easily recognizable for its thick stalk and colorful red-orange cap. Bruised skin may turn burgundy before becoming gray. It sprouts in summer and autumn throughout North America and Europe, where it is particularly associated with the poplar tree.

Cap Diameter:

4 - 16 cm

Odor:

Mildly pleasant, non-distinctive earthy aroma.

General Info About Orange-capped bolete

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Attributes of Orange-capped bolete

Cap Diameter

4 - 16 cm

Height

8 - 30 cm

Cap

Cap 5 - 15 cm across; convex; orange-red; smooth; bruise olive-brown

Cap Shape

Convex, Flat

Cap Surfaces

Fibrillose-scaly, Velvety

Stem

Stem 8 - 16 cm tall, 2 - 3 cm thick; whitish, turn to brown to black with age; bruise blue-green

Stem Shapes

Cylindrical

Stem Surfaces

Scaly

Flesh

White; burgundy to grayish or purple-black when bruised

Ring

Ringless

Spore Print Color

Olivaceous brown

Odor

Mildly pleasant, non-distinctive earthy aroma.

Body Color

Brown

Black

Red

White

Orange

Flesh Bruises

Discolor to reddish or gray-black

Growth Form

Solitary, Gregarious, Scattered

Nutrient Gathering

Mycorrhizal

Substrate

On soil

You can find Orange-capped bolete by these plants:

Oaks, Populus, Pines, European aspen

Occurence Habitats

Deciduous Woodland

Species Status

Fairly common

Endangered Species

How to Identify Orange-capped bolete

Fruiting Body Cap Flesh

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Habitat of Orange-capped bolete

The orange-capped bolete grows in wooded areas and is primarily associated with poplars, aspen, oak, and pine. This fungus exists in a symbiotic relationship with a host tree’s roots, helping it absorb water and nutrients while the tree provides the fungus with sugars and amino acids.

Distribution Area of Orange-capped bolete

North America,Europe,Central America,northern Asia

Uses of Orange-capped bolete

Orange-capped bolete is a sought-after edible mushroom, popular for its nutty flavor and meaty texture. It's commonly harvested in the wild during late summer to fall. Culinary enthusiasts appreciate orange-capped bolete for its versatility in dishes, often sautéed or added to stews. While it’s safe for consumption, it’s vital to cook orange-capped bolete thoroughly to avoid potential discomfort as consuming them raw can be hazardous.

Scientific Classification of Orange-capped bolete

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Boletes and allies

Family

Boletes

Genus

Leccinum

Similar Species to Orange-capped bolete

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Tips for Finding Orange-capped bolete

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When is the Best Time to Find Orange-capped bolete

Search for orange-capped bolete during late summer to early autumn, after warm, wet conditions. The key is consistent rainfall followed by mild sunny periods, which encourages fruiting.

What are the Ideal Soil Conditions for Orange-capped bolete

Well-drained soils with organic matter.

What are Some Tips for Finding Orange-capped bolete

Search in forests or woodlands where aspen, poplar, and oak trees are prevalent.
Inspect the base of these trees and surrounding ground, especially where leaves accumulate.
Investigate clearings or edges of forests, as orange-capped bolete may benefit from increased sunlight in these areas.
Look for their trademark bright-orange caps that contrast with the forest floor.
Gently move aside leaf litter to uncover any hidden orange-capped bolete mushrooms.

How to Clean and Preserve Orange-capped bolete

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How to Clean Orange-capped bolete

To clean orange-capped bolete, brush off organic debris and remove inorganic particles. Trim the base of the stem. Handle gently to keep physical integrity. Do not soak; a soft brush or cloth maintains quality.

Tips on Dry Preservation of Orange-capped bolete

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

6 - 12 months

Store in airtight containers, in a cool, dark, and dry place with minimal temperature fluctuation.

Dehydrator drying: Allows controlled temperature and airflow, suitable for high-moisture varieties.

Oven drying: Effective for thorough drying by using low heat and circulating air.

Air drying: Utilizes natural air flow and is energy-efficient, best in dry climates.

Tips on Freezing Preservation of Orange-capped bolete

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Briefly immerse in boiling water, then cool and freeze quickly.

Tips on Refrigeration Preservation of Orange-capped bolete

Refrigerating Methods

Paper Bag Storage, Perforated Plastic Bag Storage, Container with Absorbent Lining

Temperature

2 - 4 ℃

Refrigerating Humidity

90 - 95 %

Refrigerating Duration

5 - 7 days

Paper Bag Storage: Store in paper bags for breathability and moisture absorption, reducing spoilage risk.

Perforated Plastic Bag Storage: Use plastic wrap with holes to allow airflow yet retain some moisture.

Container with Absorbent Lining: Place mushrooms in containers with paper towels between layers to absorb excess moisture.

Common Questions People Also Ask

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More Mushrooms That Are Similar to Orange-capped bolete

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Leccinum versipelle

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