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Ireland · Wicklow · Bray| Common Animals Fish Mushrooms Flora |
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Suillus grevillei |
July: Peak of the season.
Conditionally edible, requires boiling. Valued by foragers for its abundance and bright appearance. Traditionally pickled in northern regions.
Grows exclusively under larch trees. Cap is bright yellow or orange, slimy, pores are yellowish.
Collect under larch trees from July to October Prefer young specimens with bright caps
Use gloves — the cap is slimy, especially after rain. Clean immediately after picking while slime is easy to remove.
Peel the cap skin and rinse mushrooms. Remove the spongy layer if mature and loose. Boil for at least 15 minutes.
Caps: Frying, stewing, pickling
Stems: Tough, rarely used
Stems: Tough, rarely used
Fried Suillus grevillei (Frying)
Distinct flavor, pairs well with potatoes
Distinct flavor, pairs well with potatoes
1. Clean and slice mushrooms.
2. Fry with onions until golden.
3. Add boiled potatoes and fry together.
2. Fry with onions until golden.
3. Add boiled potatoes and fry together.
Pickled Suillus grevillei (Pickling)
Requires removing slime and cap skin before boiling
Requires removing slime and cap skin before boiling
1. Clean mushrooms and boil for 10–15 minutes.
2. Make marinade with vinegar, spices, and sugar.
3. Pack into jars and seal.
2. Make marinade with vinegar, spices, and sugar.
3. Pack into jars and seal.
Stewed Suillus grevillei with Carrots (Stewing)
Carrots enhance the slightly sweet mushroom taste
Carrots enhance the slightly sweet mushroom taste
1. Slice mushrooms and carrots.
2. Sauté mushrooms, add carrots and a bit of water.
3. Stew under a lid until soft.
2. Sauté mushrooms, add carrots and a bit of water.
3. Stew under a lid until soft.