Suillus mushroom guide: Collection tips and pickling recipe

Suillus mushrooms are easily identified by their fleshy texture and cap, which is covered with a thin, easily removable skin. The most commonly found species is the common Suillus, but you can also encounter the larch Suillus, slender Suillus, yellow Suillus, granular Suillus, and chestnut Suillus.

Suillus mushrooms have a cap covered with a thin, easily removable skin. It is recommended to peel Suillus mushrooms before processing them – whether marinating, frying, stewing, or cooking. The skin of the Suillus mushroom is bitter and hard to digest due to the dense and sticky mucus found on it. Eating mushrooms with the skin can lead to unpleasant digestive issues. Even dried Suillus mushrooms require peeling. The peeling process is time-consuming and requires patience, but enjoying the full flavour of these mushrooms is worth it.

Suillus mushrooms are excellent for pickling. Here's a simple recipe that will help enhance their flavour and preserve them in the pantry for longer.

Ingredients:                              

• 1 kg of small Suillus mushrooms,
• 350 ml of 10% vinegar,
• 2 large onions,
• 2 tablespoons of salt,
• 100 g of sugar,
• 1 carrot,
• 2 litres of water,
• spices: mustard seed, whole peppercorns, allspice, bay leaves.

Preparation method:              

1. Sort and clean the mushrooms, then boil in salted water for about 20 minutes. Drain and rinse with lukewarm water.
2. Pour 2 litres of water into a pot. Add vinegar, 2 tablespoons of salt, spices, sliced carrot, and quartered onions.
3. Boil for 15 minutes, add the Suillus mushrooms, and continue boiling for another 20 minutes.
4. Transfer the mushrooms and marinade into sterilised jars, seal tightly, and let cool upside down.