July to October
Larch bolete
Suillus grevillei
Certain identification required before any consumption
Quality · Standard
- Raw
- Raw consumption not documented
- Cooking
- Cooking recommended, minimum time not established
- Review
- Certain identification required before any consumption
- Instruction
- The Swiss Federal Food Safety and Veterinary Office advises against eating wild mushrooms raw. Have this harvest checked by an expert and cook it thoroughly; no species-specific cooking requirement is established here.
A lemon-yellow to orange Suillus identified by its sticky cap, yellow pores, membranous ring and presence of larch.
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Guide contents
Guide contents
Season
The indicative period runs from July to October, from summer into early autumn depending on the region.
Habitat
Open larch woodland, edges and plantations where European larch can be identified.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Yellow-orange cap
The cap is lemon-yellow to golden-yellow, then orange-yellow, smooth and very sticky in wet weather.
Yellow pores
The underside bears small to medium pores that are yellow, then olive-yellow, sometimes running slightly down the stem.
Membranous ring
The young veil becomes a yellow ring that browns and collapses with age on a yellow-orange stem without a network.
Examine the specimen in this order.
- Locate the larch, then confirm the yellow-orange cap, yellow pores and ring.
- Check several stages to follow the young veil as it becomes a browning ring.
- Keep the identification open if the cap or pores are grey, or if the host tree is not a larch.
Features incompatible with this species.
- Suillus viscidus is greyer, with a greyish cap and pores beneath larch.
- Suillus luteus has a chestnut-brown cap and grows with pines.
- Suillus granulatus lacks a ring and may show milky droplets beneath pines.
- Do not extrapolate red-brown forms in the complex to the European yellow form covered here.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Larch bolete.
Two fully cooked preparations for a collection of Larch boletes that has been identified with certainty and inspected by an expert.
Larch boletes sautéed with shallots
A pan dish of Larch boletes, cooked until their water has completely evaporated before the aromatics are added.
- Preparation
- 20 min
- Cooking
- 25 min
- Serves
- 4
View the complete recipe
Ingredients
- 500 gFirm, identified and inspected Larch boletes
- 2Finely sliced shallots
- 2 tbspOlive oil
- 20 gButter
- 2 tbspChopped flat-leaf parsley
- 1 pinchSalt and pepper
Method
- Inspect and prepareKeep the collection separate until inspection. Confirm the larch host, sticky yellow to orange cap, membranous ring and yellow pores together. Clean the accepted specimens and cut them into even slices.
- Evaporate the waterHeat the oil in a large pan and cook the slices for 15 minutes, stirring until their water has evaporated.
- Finish cookingAdd the shallots and butter, then continue cooking for 10 minutes, stirring regularly.
- ServeAdd the parsley off the heat, season and serve immediately with polenta or toasted bread.
Use only an inspected collection of Larch bolete. Reject specimens found beneath another conifer, mature specimens without a ring, those with a chestnut-brown cap or grey pores. The recipe times do not validate identification or safety.
Creamy polenta with Larch boletes
The Larch boletes are fully cooked separately before they are added to creamy polenta and served immediately.
- Preparation
- 20 min
- Cooking
- 30 min
- Serves
- 4
View the complete recipe
Ingredients
- 400 gFirm, identified and inspected Larch boletes
- 250 gPolenta
- 1 lHot vegetable stock
- 2 tbspOlive oil
- 30 gButter
- 40 gGrated hard cheese
- 1 pinchSalt and pepper
Method
- Prepare the collectionUse only specimens accepted after inspection. Confirm the larch host, sticky yellow to orange cap, membranous ring and yellow pores together. Remove damaged parts and slice the mushrooms.
- Cook the mushroomsCook them in the oil for 20 minutes, stirring regularly until their water has evaporated.
- Cook the polentaPour the polenta into simmering stock and stir for 10 minutes, or follow the product directions, then add the butter and cheese.
- CombineDivide the hot polenta between plates, add the fully cooked mushrooms, season and serve without delay.
Expert inspection of the whole collection comes before cooking any Larch bolete. Reject specimens found beneath another conifer, mature specimens without a ring, those with a chestnut-brown cap or grey pores. Never taste the mushroom raw or mix an uncertain specimen into the collection.
Documented limit
Drying Larch bolete: no retained protocol
This guide validates no species-specific drying time.This guide does not apply a generic drying time to Larch bolete. It recommends short refrigeration before cooking so that the method remains documented and appropriate for the species.
- Keep the batch whole, identifiable and separate until the inspection required by the guide.
- Do not automatically apply the temperature or duration intended for another species.
- Use the “Short refrigeration before cooking” method detailed in the Storage section instead.
- Read the general drying guide to understand equipment, checks and safety limits without inferring a protocol for this batch.
Recommended storage
Short refrigeration before cooking
Cook promptly after inspection of the collection.No drying procedure specific to Larch bolete is recommended here. Keep the inspected collection separate, cool and identifiable until it is fully cooked.
- Keep only firm, inspected specimens after removing damaged parts.
- Keep the unwashed collection in a clean, breathable container, separate from every other species.
- Refrigerate promptly and keep the identification label with the collection.
- Cook promptly and discard any specimen that becomes soft, slimy, waterlogged or has an unusual smell.
