How to pick, prep, and pickle prized Suillus mushrooms

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

Mushroom season is in full swing, and plenty of Suillus mushrooms are on the forest floor. Collect them in your basket immediately if you encounter them on a forest path. Remember not to pick mushrooms in polluted areas or regions where collecting is prohibited.

Suillus mushrooms have a cap covered with a thin, easily removable skin. It is recommended to peel Suillus mushrooms before starting to process them—whether you are marinating, frying, stewing, or cooking them. The skin of the Suillus mushroom is bitter and hard to digest due to its dense and sticky mucus. 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 enhance their flavour and preserve them in the pantry for longer.

Ingredients:

• 900 g of small Suillus mushrooms,
• 375 mL of 10% vinegar,
• 2 large onions,
• 2 tablespoons of salt,
• 125 mL 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 sterilized jars, seal tightly, and let cool upside down.