cooking with Larch Bolete
The larch bolete (Suillus grevillei) is an abundant and highly regarded edible mushroom. However, like other Suillus family members, it can cause allergic reactions or intolerances in some people, producing stomach problems. That being said, most people can enjoy these mushrooms as long as they are properly prepared.
Key Characteristics
Height: 5–15 cm appearing late summer through fall (July–October), often in large numbers.
Color: Light yellow cap transitioning to darker orange over time, with a yellow stem.
Cap: Yellow to orange in colour, the cap is usually 4 – 12cm wide. It is dome-shaped, and flattens with age – larger specimens can have a slightly wavy edge. Often an umbo (small central bump) is present. The cap is viscid and can be very slimy when it is wet.
Pores and tubes: The angular pores are pale yellow when young, but gaining a rust-brown tinge with age. The pores bruise rust-brown. The tubes are pale yellow and remain so when cut or bruised.
Stem: The stem is 5 – 7cm tall and 1 – 2cm wide. The stem is paler above the ring, below the ring it is covered in rusty-brown dot-like scales.
A short-lived ring forms on the stem from the remains of the thin white partial veil. This ring later looks more like a pale band rather than a ring.
Habitat: Symbiotic with larch trees.
Smell: Pleasant
Taste: Mild
Cleaning and Handling
The larch bolete’s sticky surface makes it difficult to transport, as it clings to dirt. It’s best to clean them a bit before placing in your basket.
Always remove the skin and attached slimey layer from suillus mushrooms (including slippery jacks and larch boletes)
Culinary Uses
The larch bolete is not only edible but also a culinary delight. Because it spoils quickly, it should be processed promptly. Though it should never be eaten raw due to the gastro irritation that can occur, larch bolete is a delicious and versatile mushroom that should be cooked for at least 15–20 minutes prior to eating. It’s ideal for roasting, baking, and adding to soups and stews. A delicious preparation involves breading and frying, similar to baked champignons
Recipe: Fried Larch Bolete with Carrot-Buckwheat
Servings: 2
Prep Time: 20 minutes
Cooking Time: 25 minutes
Rating: 10/10
Ingredients:
– 1 red onion or 4 shallots
– 400g fresh larch bolete (Cleaned prepared as per above)
– 4 carrots
– 300g buckwheat
– Olive oil
– Salt and pepper
– Parsley for garnish
Instructions:
1. Cook the buckwheat according to package instructions.
2. Peel and coarsely grate the carrots, then briefly sauté in olive oil.
3. Combine the cooked buckwheat with the sautéed carrots until golden.
4. Slice the larch bolete and set aside.
5. Chop the onion and cook in butter or olive oil until soft.
6. Add the mushrooms and sauté for 15–20 minutes, seasoning with salt and pepper.
7. Serve the mushroom mixture alongside the buckwheat, garnished with parsley.
Note: It’s recommended to peel the mushroom caps before cooking.
