|
United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Suillus punctipes |
June: Beginning of the season.
Less commonly collected compared to other Suillus species Mentioned in mushroom guides in North America and Eastern Europe
Cap is slimy, yellow-brown, often with spots Stem has characteristic brownish dots
Look under pines, especially in young coniferous forests, from August to October Look for distinctive spots on the stem and slimy cap
Prefer harvesting in dry weather — slimy cap easily attracts debris Collect young specimens with firm flesh
Remove slimy skin from cap Trim off lower part of the stem with spots if needed
Caps: Suitable for frying, stewing, and pickling
Stems: Tough and fibrous, rarely used
Stems: Tough and fibrous, rarely used
Fried Suillus punctipes (Frying)
After peeling and frying, flavor is mild and mushroomy
After peeling and frying, flavor is mild and mushroomy
1. Peel caps and slice.
2. Fry with onions until golden brown.
3. Season with salt, pepper, and herbs to taste.
2. Fry with onions until golden brown.
3. Season with salt, pepper, and herbs to taste.
Pickled Suillus punctipes (Pickling)
Suitable for pickling after boiling and peeling
Suitable for pickling after boiling and peeling
1. Boil cleaned mushrooms for 10 minutes.
2. Prepare marinade with vinegar, salt, sugar, and spices.
3. Pour over mushrooms and refrigerate for at least 3 days.
2. Prepare marinade with vinegar, salt, sugar, and spices.
3. Pour over mushrooms and refrigerate for at least 3 days.
Suillus punctipes Mushroom Soup (Boiling)
Provides aromatic but mild broth
Provides aromatic but mild broth
1. Slice caps and sauté with onions.
2. Add to vegetable or meat broth.
3. Simmer for 15–20 minutes and season with herbs and spices.
2. Add to vegetable or meat broth.
3. Simmer for 15–20 minutes and season with herbs and spices.