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.
Slippery Jack (Suillus luteus), one of the most popular edible mushrooms; especially tasty when pickled.
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.
More information about each mushroom can be found online at the following links: Milky Mushroom (Lactarius resimus); Woolly Milkcap (Lactarius torminosus) or here; The Brown Birch Bolete (Leccinum scabrum) or here; and Slippery Jack (Suillus luteus) or here.
Entomology Manchester 