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Reported to be Edible
Leccinum subalpinum
Synonyms:
Leccinum subalpinum Thiers
Leccinum subalpinum is another beautiful mushroom that appears in mixed conifer forests high on the sides of the southwest's tallest mountains in the Hudsonian zone. As with all members of the genus it is a reasonably safe mushroom to pick because it is easily identified down to genus by the scabers on the stalk. All members of the Leccinum genus are considered edible though they are reported to cause gastric distress in some individuals. I have not found Leccinum subalpinum nearly as often as I have encountered Leccinum insigne.
Contents of Page:
None
Keys to members of the Leccinum genus on the web:
Watling, Roy, Leccinum Revisited (including a key to Leccinum in Scotland) (this key does not include Leccinum subalpinum)
Field Key to the Boletes of California (this key does not include Leccinum subalpinum)
I could locate no descriptions of this species on the web.
I located no photographs of this species on the web. Whenever I again find this species I shall hopefully be able to add some photographs to this page.
THE MANDATORY DISCLAIMER
On Mycophagy:
There is a saying in German that translates roughly as "All mushrooms are edible, but some kinds only once." Put another way, there are old mushroom hunters and there are bold mushroom hunters, but there are no old bold mushroom hunters. Be absolutely sure of your identifications before eating wild mushrooms.
Zanda from Latvia reports she particularly likes Leccinum pickled.
All Leccinum are considered to be edible and are readily identifiable by the blackish scabers on a white stalk below a brown to orange or brick-red cap containing normal bolete-style tubes (rather than gills). Leccinum subalpinum has a distinctly hairy cap when coompared with L. insigne which has a smooth cap. Some caution should be exercised in that some Leccinum are reported to have caused gastric distress in a few individuals. Consuming only a small quantity until you determine the particular strain of Leccinum will not cause problems for you should avoid any serious problems in this regard. Some persons have blamed undercooking for reactions to members of this genus. As with all wild mushrooms it is unwise to mix species unless you have eaten each of the species being mixed several times without adverse reaction. If you do react adversely to a particular species you will want to know which one so as to be able to avoid it in the future. As with all wild mushrooms, do not eat them unless you are sure of the identification. At a minimum consult two field guides and preferably confirm your identification with a more experienced mushroom hunter. Also as with all wild mushrooms, moderation is the key to enjoyment. Consuming excess quantities of even the best of edible mushrooms is likely to result in a tummy ache. I have found Leccinum subalpinum so rarely that I have not yet eaten it.
Leccinum can be used for most recipes calling for boletes. Unfortunately Leccinum caps are mostly tubes and as a result they don't grill as nicely as Boletus edulis or barrowsii. All Leccinum tend to blacken during cooking, a characteristic that leads some to avoid consuming them. That is fine because it leaves more for me. As with many boletes the flavor of fresh Leccinum is concentrated by drying to the extent that I find reconstituted dried Leccinum often preferable to fresh ones. The stems of Leccinum are substantially more fibrous than the cap (unlike in B. edulis and B. barrowsii where there is rarely any textural difference between cap mand stem) though still quite edible and good. The larvae of mushroom gnats like Leccinum quite as much as other boletes, though they seem to have a preference for the tubes which they attack first. Often if one peels off the infested tubes one finds the remainder of the cap quite usable.
Recipes which specifically call for Leccinum seem to be quite rare on the web. If you know any I should add let me know by email.
English
Mushrooms with brain, Rumanian style
Portuguese:
Perdiz grelhado com palmito fresco e risoto com porcinello
Recipes on the Web Calling for Boletes Generally:
Veal steaks with mustard sauce and mushrooms
My favorite Leccinum subalpinum recipe:
I have not eaten this species never having found it in sufficient numbers.
NOTE REGARDING INFORMATION ON THIS PAGE
The preceding information and links are compiled by B.W. Freyburger of Gallup, New Mexico, who regularly collects and dries Leccinum during the late summer and fall in the mountains near there. Please notify him of persistently dead links, additional links regarding this species, or errors in information or links herein through email. This site contains links to other sites which are not authored by or controlled by the webmaster of this site. Unfortunately these sites sometimes diasppear or or are reorganized or moved leaving the link nonfunctional. I try to check for dead links and update or remove them as often as possible. Information, recipes, photographs, illustrations, and other material on these sites is likely subject to copyright protection. Please respect the legal rights of persons creating this material. This site also utilizes some clip art obtained from sources which identified it as public domain or authorized for use on non-commercial sites. If you notice any material on this site which you believe to be used in violation of copyright laws please notify the webmaster immediately. Some clip art appearing here is original. All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.
Page Last Revised: July 21, 2001
