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Germany · Brandenburg · Potsdam- Mittelmark| Common Animals Fish Mushrooms Flora |
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Suillus luteus |
July: Active growth after rains.
Conditionally edible, requires boiling. One of the most popular mushrooms for pickling in Russia. Traditionally harvested in large quantities at the end of summer.
Grows in coniferous forests, especially under pines. Cap is dark yellow or brown, slimy, with yellowish pores.
Collect in coniferous forests, especially under pines, from June to October Choose young mushrooms with firm caps and pale stems
Avoid wormy or old specimens. Cap is slippery — bring tissues or cloth for handling.
Immediately remove slime and peel skin from cap. Clean off pine debris and rinse with water. Boil for at least 15 minutes.
Caps: Frying, boiling, pickling
Stems: Less tasty, often removed or used in soups
Stems: Less tasty, often removed or used in soups
Fried Suillus luteus (Frying)
Peel caps and pre-boil before frying
Peel caps and pre-boil before frying
1. Peel and rinse caps, boil for 10 minutes.
2. Fry with onions in butter or vegetable oil.
3. Season with salt and pepper to taste.
2. Fry with onions in butter or vegetable oil.
3. Season with salt and pepper to taste.
Pickled Suillus luteus (Pickling)
Good for winter preservation
Good for winter preservation
1. Clean mushrooms, boil for 15 minutes.
2. Prepare marinade: vinegar, sugar, salt, bay leaf, pepper.
3. Pour marinade over mushrooms and seal in jars.
2. Prepare marinade: vinegar, sugar, salt, bay leaf, pepper.
3. Pour marinade over mushrooms and seal in jars.
Suillus luteus Soup (Boiling)
Adds pine and mushroom aroma to broth
Adds pine and mushroom aroma to broth
1. Slice mushrooms and boil separately for 10 minutes.
2. Add to meat or vegetable broth, cook for another 15–20 minutes.
3. Serve with herbs and sour cream.
2. Add to meat or vegetable broth, cook for another 15–20 minutes.
3. Serve with herbs and sour cream.