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United States · Ohio · Licking| Common Animals Fish Mushrooms Flora |
Suillus granulatus |
June: Beginning of the season, especially after rain.
Traditionally harvested in large quantities in Siberia and Central Russia Used as a versatile mushroom for various dishes
Grows in pine forests, often in large groups Cap is brown or yellow-brown, slimy, with light yellow pores
Collect in pine forests from June to October, especially after rain Prefer young mushrooms with intact skin
Cap is very slimy — use gloves or tissues Check undersides for worms
Immediately remove slime and cap skin Rinse and dry before further processing
Caps: Frying, stewing, pickling
Stems: Soft, can be used in soups
Stems: Soft, can be used in soups
Fried Suillus granulatus (Frying)
Great for frying with onions and spices
Great for frying with onions and spices
1. Peel, rinse, and dry mushrooms.
2. Fry in a pan with onions until golden brown.
3. Season with salt, pepper, and herbs.
2. Fry in a pan with onions until golden brown.
3. Season with salt, pepper, and herbs.
Pickled Suillus granulatus (Pickling)
Requires thorough cleaning before pickling
Requires thorough cleaning before pickling
1. Boil cleaned mushrooms for 10–15 minutes.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Seal mushrooms in sterilized jars.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Seal mushrooms in sterilized jars.
Stewed Suillus granulatus with Potatoes (Stewing)
Pairs well with potatoes
Pairs well with potatoes
1. Dice mushrooms and potatoes.
2. Sauté mushrooms with onions, then add potatoes.
3. Add some water and stew under lid until tender.
2. Sauté mushrooms with onions, then add potatoes.
3. Add some water and stew under lid until tender.