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Larch Bolete

Edible Edible
Autumn Autumn
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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.

COMMENTS

4 comments for Larch Bolete

  1. Steven Rudd says:

    Lots on tha Ashdown Forest. Pine trees but not larch trees. Not certain they are actually the bovinus

  2. Justa says:

    Found a bunch on them in Torbreck woodlands near Inverness.

    Justa

  3. j says:

    found near campsie hills in the car park

  4. Tom says:

    Well my experience of cooking this mushroom fresh today was quite the reverse of the advice on this page and elsewhere.

    I found some larch boletes growing near brown birch boletes and bay boletes in a small section of woodland with birch and larch. The weather here has been rather dry, the ‘better’ boletes weren’t very numerous and nothing much else was around – moreover these particular larch boletes looked young and firm and quite appetizing, unlike some of the ones I’d seen in previous years – so I thought why not give them a go this time along with the others? Anyway peeling them was a nuisance but they turned out perfectly and were delicious. Not mushy at all.

    Out of the three types of mushroom in the pan, somewhat remarkably the larch boletes were the firmest and strongest flavoured of all, with a very long lingering aftertaste, though it has to be said that I prefered the rich ‘dry’ umami flavour of the brown birch boletes, despite their soggier texture. The bay boletes were a good all-rounder.

    All of these mushrooms were good young fresh examples and I am sure of their identifications!

    Contrast this with a previous year when I tried to dry a larch bolete – or it may have been a slippery jack – I can’t remember. The weather had been wet and the mushroom was mushy, very slimy and a little bit maggoty and did not look very appetizing. There was almost nothing left after I peeled it and what remained shrank to less than that when dried and went a funny colour. I didn’t like the look of it so in the end I threw it out!

    I think the lesson is – as with all wild mushrooms – only eat them when they’re young and fresh!

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