shruman Posted June 6, 2010 Went for a wander the other day & tooka few pics. Hope you enjoy. ID's are welcome. Maybe mycena?, tons of these under pines. Amanita muscaria Bolete dunno species, did'nt checkfor bruising but others I think are thesamebruise a greenish blue, quite a few of these but nowhere as many as last year, have only seen a few manky milk caps at this spot this year as well. No idea, an azure pin in the background, there were two of these fruiting from the side of the patch. Share this post Link to post Share on other sites
mr me Posted June 6, 2010 Thanks for sharing, take anything home with you? Share this post Link to post Share on other sites
tripsis Posted June 6, 2010 Nice pics shruman. I think that "bolete" is actually a Suillus species. Did it have a slimy pileus? If so, it may be edible, but not very nice. Share this post Link to post Share on other sites
shruman Posted June 7, 2010 Yeah the 'Bolete' did have a slimey cap, I checked to make sure it had pores after touching the slime because I had'nt seen the boletes with a slimey cap & it did appear a little different. Do suilius species bruise at all? Thanks guy's. Share this post Link to post Share on other sites
tripsis Posted June 7, 2010 I don't think they bruise, but the yellow pores discolour to dark brown when they are older. It's probably S. luteus, which has an annulus, of S. granulatus, which does not. Share this post Link to post Share on other sites
mutant Posted June 8, 2010 No, Suillus don't bruise at all. It is sometimes recommended to remove the cap skin so as it's more easy to digest. But most are not too good except luteus which is supposed to be good. They dry ok though, and after some time they resemble dried boletus... Share this post Link to post Share on other sites
tripsis Posted June 8, 2010 Suillus luteus is the only species I've eaten and it was disgusting. I do not recommend it! Share this post Link to post Share on other sites
ferret Posted June 8, 2010 (edited) yeah i made a risotto with both S. luteus and granulatus a few years back,.. wouldn't call them disgusting but so bland flavour-wise, and texture-wise not appealing to my tastes.. i wouldn't seek them out unless desperate. may have been due to using semi>mature fruitbodies which were quite full of water. i'm still interested to see if slicing and drying only the very young firm fruitbodies, may improve their appeal for me.. Edited June 8, 2010 by ferret Share this post Link to post Share on other sites
mutant Posted June 9, 2010 When you dry Suillus they loose all [or most] of the sliminess in texture and their rather indeifferent flavour concentrates a lot. You could try to cook very small and firm specimens but they won't be very tasty anywayslike ferret says, but also try to dry some, it's definately the tastiest, a lot like boletus, especially if you leave them sit [dried for some 6 months] - as for all boletus flavour and aroma reach their peak at about 6 months Share this post Link to post Share on other sites
