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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Suillus variegatus |
June: Beginning of fruiting.
Popular edible mushroom in northern European regions Used in home and traditional mushroom dishes
Cap is orange-brown with variegated, spotted surface Stem is yellowish with slimy coating
Collect under pines, especially in coniferous forests with acidic soil, from July to September Choose young, firm mushrooms with undamaged caps
Harvest in dry weather — cap is slimy and easily attracts debris when wet Process quickly due to possible flesh darkening
Peel off slimy skin from the cap Remove spongy layer if loose or damaged
Caps: Frying, stewing, pickling
Stems: Tough, often discarded or used in broths
Stems: Tough, often discarded or used in broths
Fried Suillus variegatus (Frying)
Pleasant aroma and mild taste after peeling
Pleasant aroma and mild taste after peeling
1. Clean and peel caps.
2. Slice and fry with onions until golden.
3. Season with salt, pepper, and herbs.
2. Slice and fry with onions until golden.
3. Season with salt, pepper, and herbs.
Pickled Suillus variegatus (Pickling)
Pickle after boiling and peeling
Pickle after boiling and peeling
1. Boil mushrooms for 10 minutes.
2. Prepare marinade with vinegar, salt, sugar, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.
2. Prepare marinade with vinegar, salt, sugar, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.
Suillus variegatus Soup (Boiling)
Aromatic and rich mushroom broth
Aromatic and rich mushroom broth
1. Slice and sauté mushrooms with onions.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.