June to October
Weeping bolete
Suillus granulatus
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 yellow-brown to orange-brown Suillus identified by the absence of a ring, small yellow pores, glandular dots and milky droplets on young specimens.
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Guide contents
Guide contents
Season
The indicative period runs from June to October, from summer into autumn depending on the region.
Habitat
Open pine woods, edges and plantations where pines are clearly present.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Smooth, sticky cap
The yellow-brown to orange-brown cap is smooth and sticky when wet, then shiny as it dries.
Yellow pores with droplets
The small cream-yellow to yellow pores often release milky-white droplets on young specimens.
Dotted stem without a ring
The pale yellow stem has no persistent ring and bears fine glandular dots that turn brown.
Examine the specimen in this order.
- Confirm the complete absence of a ring on several specimens whose features are clear.
- Look for droplets on young specimens, without requiring them on dry or old ones.
- Check the small pores, glandular dots and pines together, without treating the host tree as sole proof.
Features incompatible with this species.
- Suillus luteus bears a large, persistent membranous ring.
- Suillus collinitus may show radial fibres and pink mycelium at the stem base.
- Suillus bovinus has larger, angular pores that often run down the stem.
- Suillus grevillei is yellow-orange, bears a ring and grows with larch.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Weeping bolete.
Two fully cooked preparations for a collection of Weeping boletes that has been identified with certainty and inspected by an expert.
Weeping boletes sautéed with shallots
A pan dish of Weeping 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 Weeping 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 pine host, absence of a ring, yellow pores, milky droplets or their traces and glandular dots 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 Weeping bolete. Reject any specimen with a membranous ring, red pores or uncertain identification. The recipe times do not validate identification or safety.
Creamy polenta with Weeping boletes
The Weeping 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 Weeping 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 pine host, absence of a ring, yellow pores, milky droplets or their traces and glandular dots 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 Weeping bolete. Reject any specimen with a membranous ring, red pores or uncertain identification. Never taste the mushroom raw or mix an uncertain specimen into the collection.
Documented limit
Drying Weeping bolete: no retained protocol
This guide validates no species-specific drying time.This guide does not apply a generic drying time to Weeping 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 Weeping 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.
