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United States · Tennessee · White| Common Hunting Fishing Mushrooming Foraging |
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Tricholoma flavovirens |
August: Fruiting of the Yellow Tricholoma is in full swing.
Conditionally edible, requires heat treatment. Valued for taste and aroma. Commonly used in home cooking.
Grows in coniferous and mixed forests. Cap is yellowish with a characteristic smell.
Collect in coniferous and mixed forests from June to September Choose young, firm mushrooms without damage
Avoid old and worm-eaten specimens. Handle carefully to avoid damaging stems.
Clean from forest debris and rinse. Remove damaged and soft parts. Recommended to boil before consumption.
Cap: Frying, boiling, stewing
Stem: Tough, better to use for broth or discard
Stem: Tough, better to use for broth or discard
Fried Yellowish Tricholoma (Frying)
Slice caps and fry with onions
Slice caps and fry with onions
1. Clean and slice caps.
2. Fry in butter with onions until golden brown.
3. Season with salt and pepper to taste.
2. Fry in butter with onions until golden brown.
3. Season with salt and pepper to taste.
Yellowish Tricholoma Soup (Boiling)
Used in mushroom soups and broths
Used in mushroom soups and broths
1. Slice mushrooms and sauté with onions.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.