July to November
Suillus variegatus
Suillus variegatus
Certain identification required before any consumption
- 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 ringless Suillus of pine woods, with a dry, densely speckled cap, small ochre pores and flesh that turns only faintly blue.
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Guide contents
Guide contents
Season
Indicative period: July to November.
Habitat
Pine woods and conifer woodland, often on dry, nutrient-poor or sandy soils.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Cap
Convex, yellow-brown to olive, dry and finely speckled.
Pores
Small, regular to somewhat angular pores, olive-ochre then cinnamon, turning faintly blue when rubbed.
Stem and flesh
Ochre-yellow stem without a ring, finely dotted and rusty towards the base. Yellow flesh, more orange at the base, turning slightly blue when cut.
Examine the specimen in this order.
- Examine the underside and the stem all the way to its base.
- Compare the flesh reaction only on a section already needed for examination.
- Keep the host tree and habitat as supporting evidence.
Features incompatible with this species.
- Suillus bovinus, with large, angular pores running down the stem.
- Suillus granulatus, with a smooth, sticky cap.
- Suillus luteus, with a membranous ring.
