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Larch Bolete

Edible Edible
Autumn Autumn
Summer Summer
Winter Winter

A very common Suillus when around Larch trees. The Suillus grevillei variant badius is rarer, has a chestnut brown cap and is mainly found in Western Scotland.

 

Mushroom Type
Common Names Larch Bolete, Grevilles Bolete
Scientific Name Boletus / Suillus grevillei
Season Start Jul
Season End Nov
Average Mushroom height (CM) 10
Average Cap width (CM) 15
Please note that each and every mushroom you come across may vary in appearance to these photos.

Cap

Bright yellow, darkening to burnt orange on older specimens. Starting convex but flattening in older mushrooms. The cap is viscid and looks shiny even when the weather is dry and is covered in slime. The variant badius has a chestnut brown cap.

Pores

Sponge like, angular, bright yellow pores that darken with maturity and will bruise a rust colour.

Stem

Yellow with brown scales underneath the veil like skirt and smooth above. Before the mushroom fully opens the pores are covered by a fine web like veil which joins the edge of the cap to the stem, when this comes away it forms the skirt.

Skirt

Has a ring zone left from the veil over the pores not a true skirt.

Flesh

Yellow-orange and holding a lot of water.

Habitat

Under and around Larch trees.

Possible Confusion

Growing under Larches and being a Suillus, part of the Bolete family, it is difficult to mistake this mushroom for anything other than the Suillus bovinus, pictured, but this does not have a skirt.

When young, the fine web like veil covering the pores could lead you to misidentify this mushroom with a few of the Cortinarius species.

Spore Print

Oche-sienna coloured. Subfusiform.

Taste / Smell

This mushroom holds so much water that it really needs drying to get a flavour and texture from but as it holds so much water it drys to next to nothing, otherwise it can be added to soups and stews to bulk them out. Should be cooked before consumption.

Frequency

Common.

Other Facts

It is best to remove the skin of the cap, because of the slime, and the pores as it is these that can produce gastric upsets in some people. Must be cooked before consumption.
Suillus are not the best mushrooms when used fresh but are improved by slicing, drying and then re-hydrating.

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