• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

  • Home
  • About
  • Wild Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

The Yellow Bolete: Hemileccinum Subglabripes

goldstalk boletes boletus ornatipes wild mushrooms minnesota forager chef

With yellow pores and stem, a light brown cap and not staining when cut, these are easy to pick out

Throughout my experience hunting mushrooms in Minnesota, I can definitely say I have seen a greater variety of boletes than any other mushroom. There are a ton of different species though, and they can be difficult to identify. Their colors may shift and change with age, after being cut or bruised, yellow can turn to green, pink to brown.

As well when dropped in a bag with other mushrooms or having been jostled around a bit, many will stain and change color as well and I have come home a number of times with a few unidentifiable, black bruised boletes.

These striking yellow boletes were a great find a couple years back, and were a great exercise in bolete identification.

leccinum subglabripes

This one’s mature, look out for bugs!

Story goes that my friend and I went up to Northern Minnesota during the late summer to hunt lobster mushrooms and Leccinums. We were in the northern 1/3 of Minnesota-an area I don’t get to explore often. Because the northern portion of the state is a very different terrain, similar to taiga, we tend to see a somewhat different variety of fungus than in the southern 2/3 of the state, where it’s mostly hardwoods, as opposed to the conifer, birch and aspen woods of the north.

Identification

After misidentifying it a couple times, we finally came upon Hemi-Leccinum subglabripes. If you know a thing or two about boletes, it gets easier to make some distinctions about it. Firstly these are yellow, very yellow, yellow stem with bright yellow pores and a light brown cap that darkens with age. It’s shape is similar to a Leccinum in that it has a long, thin stem, and has pores instead of gills. It’s stem lacks the bulbous-ness you sometimes see in boletes though.

Another tell tale characteristic is that these don’t bruise at all when sliced, but what’s truly confusing is that even though it’s placed in the Leccinum family right now, it lacks the little black hairs or fibrils on it’s stem which is indicative of the species.

Cooking

In the kitchen, these act like any other bolete, they love to be dried and it concentrates their flavor. They’re a natural to add to soups, sauces and gravies and make decent pickles too.

There is one thing that I would mention though as far as eating goes, and that’s that until further research is done, I would be careful about eating them fresh. I have had severe gastro intestinal distress from certain members of the Leccinum family, but only fresh, and under-cooked. I have never had a problem eating any species of Leccinum dried. Since their flavor is much richer post drying, and since being a bolete they have a relatively short shelf life, I suggest you dry these to enjoy them, or make sure you cook them very well.

Recipes

Recipes I’ve made for boletes or where they can be substituted. These will make a great addition to mushroom blends, fresh or dried.

  • Wild Mushroom Conserve
  • Wild Mushroom Duxelles
  • Dried Wild Mushroom Duxelles
  • Fresh Bolete Butter
  • Fresh Boletes With Radish Snaps and Peas
  • Fresh Bolete Julienne
  • Baby Chicken With Bolete-Wine Sauce
  • Mixed Wild Mushrooms With Persillade
  • Cream of Bolete Soup With Black Walnut Pesto
  • Shrimp With Bolete Infused Soy-Brandy Cream
goldstalk bolete, boletus ornatipes minnesota wild mushrooms forager chef

Young ones like this might be bug free, I like them before their cap opens up.

Related

Previous Post: « Cisco, Chanterelles, Daylilies, Endamame, and Soy-Vinegar Sauce.
Next Post: Ash Tree Boletes or Boletinellus Merulioides »

Reader Interactions

Comments

  1. Kate

    August 23, 2015 at 12:41 am

    Wondering which leccinums gave you intestinal distress? Been reading about “red capped” leccinums being the culprit but I’m yet to experience this myself, though I’ve always consumed previously dried leccinums.

    Reply
    • Alan Bergo

      August 29, 2015 at 1:02 pm

      Hi Kate, red-capped Leccinums picked under pine were the culprits. Id be careful with red-capped aspen boletes too.

      Reply
      • Kate

        August 30, 2015 at 1:46 am

        Hmm.. thanks for the warning, was the cap really red, or are we talking about a birch bolete like… sort of orange?

        Reply
        • Alan Bergo

          August 31, 2015 at 10:08 am

          It was very, very red, almost sanguine. Check my post on scaber stalks for some pictures.

          Reply
          • Kate

            August 31, 2015 at 10:18 am

            Good to know, thank you

  2. Stephanie Dareing

    September 1, 2018 at 11:06 am

    I have been pulling these up for this first year of
    Them showing up. Not knowing anything about
    Them, I disposed them!
    Maybe we will try them.

    Reply
    • Alan Bergo

      September 3, 2018 at 4:43 pm

      They’re a great little mushroom. I don’t see them too often up here in MN.

      Reply

Trackbacks

  1. Dried Bolete Or Russula Soy Sauce says:
    July 11, 2014 at 10:32 am

    […] Leccinum subglabripes is another bolete I have used for this, it gave great results too. […]

    Reply
  2. Dried Wild Mushroom Ravioli Recipe says:
    January 21, 2020 at 6:34 pm

    […] have a much stronger flavor than any bolete I pick in the United States. For these, I’m using Hemileccinum subglabripes. As for the overall technique, it’s really simple: you make a mushroom puree you put in both […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

James Beard Award Winner

beard award

Subscribe (It’s free)

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·