Hi Anna, our family is Slavic and we live in the NE Midwest where pines are prevalent. We collect and eat likely 40+lbs of suillus mushrooms every year, particularly Suillus granulatus, Suillus brevipes and Suillus weaverae We catch them when quite young; rains and growth tend to make the pores extremely full of water if you wait too long. Every mushroom has its cap peeled with a knife. The older bigger specimens may have their pores removed. As far as eating them, some are pickled (somewhat similarly to Alan Bergo's method) while most are slowly cooked in a frying pan, with oil as needed. Sometimes chopped onions are added towards the end of the cook. High heat will leave you with a spongy black mess; very low and slow will yeild best results. Fried mushrooms can be refrigerated for weeks and reheated; chopped finely, they make for amazing gravy or duxelles.
These mushrooms are super yummy. I peel the skin off them. Dry the big massive old ones. Cook up the young firm one. No slime issues at all. No gut issues either. Cook them well. Saute them well until they brown a little.
I can sometimes get very frustrated identifying boletus mushrooms. By the end of the season I feel confident and then when the next season starts I start doubting myself.
Near Edmonton in Alberta there are slippery jacks of another colour. Cup is bright red brown with a bright yellow stems. Here they dont have time to grow so tall. Stem is pretty thick.
Think I must be keeping enough water on the yard this year (high desert of Washington), I have a bunch of puffballs growing in numerous spots. I'm letting them get big and drop spores where I can. Can only let the lawn go SO long...... I don't know too many of our fungi. Shaggy Mane is my favorite, and the easiest to spot. Would love to have a yard full of 'em.
Hi Anna, I have some dehydrated Doted Stalk Suillis. They are sticky as well. They say they ( to be delicate) are like a laxative. But if you peel the skin of the cap ( witch I did ), it would be fine. Your thoughts?
I've been getting my butt kicked with boletes this year. A bunch that I've never seen come up on this property before. Only one I can positively identify is the Tylopilus Balloui
Beryl & Debbie are bringing some awesome mushy flushes! I'm in South Carolina, the boletes are going nuts here as well
I'm fairly new to the mushroom world and love foraging for mushrooms and people that speak to them. Thanks for sharing your knowledge. Rock on! ❤
Thank you! I loved the details surrounding cooking preparation.
Always informative and instructive. Thanks!
Hi Anna, our family is Slavic and we live in the NE Midwest where pines are prevalent.
We collect and eat likely 40+lbs of suillus mushrooms every year, particularly Suillus granulatus, Suillus brevipes and Suillus weaverae
We catch them when quite young; rains and growth tend to make the pores extremely full of water if you wait too long. Every mushroom has its cap peeled with a knife. The older bigger specimens may have their pores removed.
As far as eating them, some are pickled (somewhat similarly to Alan Bergo's method) while most are slowly cooked in a frying pan, with oil as needed. Sometimes chopped onions are added towards the end of the cook. High heat will leave you with a spongy black mess; very low and slow will yeild best results.
Fried mushrooms can be refrigerated for weeks and reheated; chopped finely, they make for amazing gravy or duxelles.
I appreciate your video very much. Thank you! Learned a lot!
Ty, Anna. For another great learning video. I enjoy watching your videos , ty, again. Happy foraging from Indiana.
These mushrooms are super yummy. I peel the skin off them.
Dry the big massive old ones.
Cook up the young firm one.
No slime issues at all.
No gut issues either.
Cook them well. Saute them well until they brown a little.
Never realized how intense the bolete family is. I have never given the credit they were due.👍👍😁😁👋👋🍄🍄🌳🌳✨️✨️🤔🤔🤔🤔
Love your vids 🍄
I can sometimes get very frustrated identifying boletus mushrooms. By the end of the season I feel confident and then when the next season starts I start doubting myself.
Near Edmonton in Alberta there are slippery jacks of another colour. Cup is bright red brown with a bright yellow stems. Here they dont have time to grow so tall. Stem is pretty thick.
Think I must be keeping enough water on the yard this year (high desert of Washington), I have a bunch of puffballs growing in numerous spots. I'm letting them get big and drop spores where I can. Can only let the lawn go SO long...... I don't know too many of our fungi. Shaggy Mane is my favorite, and the easiest to spot. Would love to have a yard full of 'em.
Boletes are one of the safest mushrooms to start out with here in Saskatchewan 😊
Hi Anna, I have some dehydrated Doted Stalk Suillis. They are sticky as well. They say they ( to be delicate) are like a laxative. But if you peel the skin of the cap ( witch I did ), it would be fine. Your thoughts?
I've been getting my butt kicked with boletes this year. A bunch that I've never seen come up on this property before. Only one I can positively identify is the Tylopilus Balloui