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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Suillus americanus |
June: Beginning of the season.
Collected as edible in the US and Canada, though less popular than other Suillus Used in home cooking and preservation
Grows under pines, especially eastern white pine Cap is yellow with reddish spots, slimy when wet
Collect under pine trees, especially eastern white pine, from July to October Prefer young specimens with firm flesh
Harvest in dry weather — cap is slimy when wet Process quickly — flesh darkens rapidly
Peel off cap skin and rinse Remove spongy layer if it has become loose
Caps: Frying, stewing, pickling
Stems: A bit tough, usable in soups
Stems: A bit tough, usable in soups
Fried Suillus americanus (Frying)
Flesh may brown slightly during cooking
Flesh may brown slightly during cooking
1. Clean and slice mushrooms.
2. Fry with onions until moisture evaporates.
3. Add spices and herbs to taste.
2. Fry with onions until moisture evaporates.
3. Add spices and herbs to taste.
Pickled Suillus americanus (Pickling)
Suitable for classic pickling recipes
Suitable for classic pickling recipes
1. Boil mushrooms for 10–15 minutes.
2. Prepare marinade with vinegar, salt, sugar, and spices.
3. Pack into sterile jars and cool.
2. Prepare marinade with vinegar, salt, sugar, and spices.
3. Pack into sterile jars and cool.
Suillus americanus Soup (Boiling)
Mild flavor, pairs well with potatoes and onions
Mild flavor, pairs well with potatoes and onions
1. Slice mushrooms and sauté with onions.
2. Add to vegetable broth with potatoes.
3. Simmer for 20 minutes and season with herbs.
2. Add to vegetable broth with potatoes.
3. Simmer for 20 minutes and season with herbs.