@hsdeo1 Olive oil - fry garlic then the cut up fungus - sprinkle with lots of parsley. S & P !!! Personally, I don't eat the spongy underside. The chemist should be able to verify for you
Afraid UK chemists don’t offer that services... more’s the pity 😢
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Oh! That's a shame. Most chemists here are fairly reliable for being able to tell the different fungi. Probably because they are out at sparrow's fart on their hands and knees looking for them. The French love a wild mushroom.
I would say that it is certainly one of the leccinum's which one I can't say over the net. They don't all grow with birch there are many different hosts, and the host can be one of the identifying features. The entire family is edible but they do not all taste good.
if you cut one in half right down the middle the colour it changes over about 20minutes could help narrow down which one you have there.
Just a birch and about 5m away is an oak and rowan. I will pick it and slice in half and take some pics before and after 20mins. Thank you everyone for your comments and advise.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.