Is The Red-Capped Scaber Stalk Edible?

Do you want to know if the Red-capped Scaber stalk is edible? How to identify and cook the Leccinum Aurantiacum?

You’ve come to the right place!

Is The Red-capped Scaber Stalk Edible?

There are many non-edible or poisonous boletes.

Fortunately, the Leccinum aurantiacum or Oak Bolete is a good edible! However, it is recommended to dry it before consuming it to concentrate its taste.

Unfortunately, these mushrooms are not referenced on our Mushroom Maps. However, you can find the main edible mushrooms there. (Porcini, Chanterelles, Morels, Black Trumpets…)

Identify The Red-capped Scaber Stalk (Leccinum Aurantiacum)

Here are the main criteria to identify it correctly:

• Cap: it measures between 2 and 8 inch in diameter, it is smooth and felted, of a beautiful bright orange color. The margin of the cap extends over its pores.
• Spore/tubes: white when young, then grayish to brown when old.
• Stem its stem measures between 4 and 8 inch, is slender, white and covered with short, rigid projections or scabers that turn black with age.
• Flesh: it is white, but quickly blackens when cut.
• Taste: similar to porcini mushrooms with a more pronounced sweetness!
• Habitat: it is not uncommon to see it growing near porcini mushrooms, in deciduous forests.

Do not confuse Orange Boletes with Birch Boletes. Confusion is frequent, however, it is not the same species!

How To Cook The Red-capped Scaber Stalk?

Cooking the Leccinum Aurantiacum is the same as boletes or porcini mushrooms. However, for this bolete, you should only eat the cap. The ideal is to detail your mushrooms in strips, then sauté them in a little fat until they release their waters. The cooking time for this bolete is 10 to 15 minutes over medium heat.

To cook your Red-capped Scaber stalks, here is a step-by-step recipe:

1. Fry half a chopped shallot in a pan in a little olive oil.
2. Meanwhile, cut your bolete into strips, which will gradually blacken .
3. Add your mushrooms to the pan and cook over medium heat for 10 minutes, stirring regularly. Watch the color change, they should darken a bit more.
4. Serve your mushrooms and add a little chopped parsley when serving.
5. You can also garnish them with a little cream at the end of cooking.

Find Mushrooms With Our Maps !

Our Mushroom Maps do not reference this mushroom, but you can find other mushrooms (morels, chanterelles, …) thanks to these! Explore our Mushroom Maps here!