Field trip to Iceland, 2014 – Edible mushrooms

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Apparently there wasn’t much of a tradition of eating  mushrooms in Iceland, it is only relatively recently that the arrival of people from Poland have started to harvest the birch forest bounty and to introduce Icelanders to the idea.

Dmitri and his harvest
Dmitri and his harvest

Entomology Manchester

One of the aims of our field work in Iceland was to visit the areas with the native forest of Downy Birch (Betula pubescens). We’ve visited several places with the birch forest, for instance, the site in the southern shore of the Lake Myvatn and the forest along Logurinn fjord in eastern Iceland. In both places the forests were full of edible mushrooms, and I could not help myself and collected some, which then we cooked and eat together. Here are the photos or some of those edible mushrooms we encountered during our trip.

Milky Mushroom (Lactarius resimus), or ‘Груздь’ in Russian, is considered a delicacy in Russia and some other countries of Eastern Europe when pickled in salt. Milky Mushroom (Lactarius resimus), or ‘Груздь’ in Russian, is considered a delicacy in Russia and some other countries of Eastern Europe when pickled in salt.

Slippery Jack (Suillus luteus), one of the most popular edible mushrooms; especially tasty when pickled. Slippery Jack (Suillus luteus), one of the most popular edible mushrooms; especially tasty when pickled.

Woolly Milkcap (Lactarius torminosus). Woolly Milkcap (Lactarius torminosus).

The Brown Birch Bolete (Leccinum scabrum) is typically used in soups and also commonly added as a component of mixed-mushroom dishes. Very delicious when fried with onion in soared-cream, as we did in Iceland. The Brown Birch Bolete (Leccinum scabrum) is typically used…

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