Nordic mushrooms – get to know the species
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Scots pine scaber

Scots pine scaber

Leccinum vulpinum
Edible
★★☆☆☆
Taste rating: 2 out of 5

How to identify it

Cap
The cap is orange-brown to reddish brown, sometimes darker, and with age often becomes convex to expanded. The surface is relatively dry.
Underside
The tubes are initially whitish to grey-white and later become grey-brown. The pores are small and round.
Stem
The stem is whitish to grey-white with dark scales, often rather coarse and tapering upwards.
Smell
Mild mushroom smell.

Occurrence and habitat

Forms mycorrhiza with pine and therefore grows mainly in pine forest, on sandy or nutrient-poor soils and other pine-dominated habitats.

Look-alike species

These mushrooms can resemble Scots pine scaber. Look closely at features, habitat and images to see the differences.

Red-brown cep
Red-brown cep
Boletus pinophilus
★★★★★
Excellent edible mushroom

The red-brown cep has a net-patterned stem and belongs to the cep group, while the pine bolete has dark scales on the stem and is associated with pine.

Read more about Red-brown cep ›

Preparation

Remove soil and forest debris. Cut off the lowest part of the stem. Dice and fry until the mushroom is thoroughly cooked and the liquid has evaporated. Scaber mushrooms should always be cooked thoroughly.

Recipe suggestions

Pine scaber on butter-fried toast: fry finely chopped pine scaber until the liquid has evaporated, add butter, salt, pepper and parsley. Place on toasted bread and top with a little sour cream.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Tallsopp tillhör strävsopparna. Säker artbestämning är viktig och svampen ska genomhettas ordentligt före förtäring.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta.
Batch 11 supplemented – should be finally checked against a