Suillus lakei

Edible but Not Great

Suillus lakei

(Western Painted Suillus)

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Synonyms:

Suillus amabilis (Peck) Singer, Mycologia 58: 159 (1966)

Suillus lakei (Murrill) A. H. Sm. et Thiers

Boletinus lakei (Murrill) Singer

Boletinus lakei subsp. landkammeri (Pilát et Svrcek) Pilát et Dermek

Boletus lakei Murrill

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Contents of this Page

Common Names - Common names listed for many languages

Keys - Keys to Suillus

Descriptions - Links to descriptions of this species in many languages

Photographs - Links to photographs of this species on the web

Drawings and Paintings - Links to illustrations of this species on the web

Postage Stamps - Links to postage stamps showing this species on the web

Recipes

Recipes on the Web - Links to recipes for this species on the web (in many languages)

My Own Recipes:

Suillus Lakei Omelet

NOTE REGARDING INFORMATION ON THIS PAGE

The following information and links are compiled by B.W. Freyburger of Gallup, New Mexico, who regularly collects Suillus lakei during the late summer and fall in the mountains near there. Please notify him of persistently dead links, additional links regarding this species, or errors in information or links herein through email by clicking on his name above. This site contains links to other sites which are not authored by or controlled by the webmaster of this site. Unfortunately these sites sometimes diasppear or or are reorganized or moved leaving the link nonfunctional. I try to check for dead links and update or remove them as often as possible. Information, recipes, photographs, illustrations, and other material on these sites is likely subject to copyright protection. Please respect the legal rights of persons creating this material. This site also utilizes some clip art obtained from sources which identified it as public domain or authorized for use on non-commercial sites. If you notice any material on this site which you believe to be used in violation of copyright laws please notify the webmaster immediately. Some clip art appearing here is original. All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.

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Common names:

Basque:

Catalan:

Czech:

Danish:

Dutch:

English: western painted suillus, poor man's peach, matte jack, Lake's bolete

Finnish:

French:

German:

Hungarian:

Italian:

Japanese:

Norwegian:

Polish:

Yugoslavian (Serbian?):

Slovakian: masliak douglaskový

Slovenian:

Spanish:

Swedish:

Turkish:

Keys:

Field Key to the Boletes of California

Tubes on the Specimen on the Right Were Heavily Eaten by Insects

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Descriptions:

Links to descriptions of Suillus lakei on the web in many languages.

Basque

Catalan

English

The Boletes of California (SUILLUS LAKEI var. LAKEI (Murrill) Smith and Thiers)

Photograph

The Boletes of California (SUILLUS LAKEI var. PSEUDOPICTUS Smith and Thiers)

The Fungi of California

Finnish

French

German

Italian

Norwegian

Polish

Spanish

Swedish

Click for Larger Photograph

Photographs:

Links to photographs of Suillus lakei on the web.

Calphotos

D.A.M. MYCOLOGICAL ASSOCIATION

Kuznik, Boleslaw

Kuznik, Boleslaw (text in English)

Wood, Michael

WWU Home for Fred Rhoades (3-D image, Depth Charge Required for viewing)(text in English)

Drawings and Paintings:

Links to illustrations of Suillus lakei on the web.

Click for Larger Photograph

Postage Stamps:

Links to postage stamps depicting Suillus lakei on the web.

Click for Larger Photograph

Recipes:

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THE MANDATORY DISCLAIMER

On mycophagy:

There is a saying in German that translates roughly as "All mushrooms are edible, but some kinds only once." Put another way, there are old mushroom hunters and there are bold mushroom hunters, but there are no old bold mushroom hunters.

Don't overdo it. Most adverse reactions I have had to wild mushrooms have usually been tied to over-consumption. Most of all, if you aren't absolutely sure what it is, it is generally wiser not to eat it. When in doubt throw it out.

In POISONOUS AND HALLUCINOGENIC MUSHROOMS Michael W. Beug claims that many species of the Suillus genus "can cause trouble for some people, especially problems with diarrhea and malaise."

I tried this species fresh in an omelet and the results were acceptable. It wasn't the most intensely flavored mushroom I have eaten but was OK. It seemed to have more flavor than S. granulatus, which isn't saying a tremendous amount since I think styrofoam might fall in the same category. I think it could be used with good results in most general mushroom recipes where only a general background flavor is desired. This is not a chanterelle or steinpilz and probably would not stand up entirely well alone, but seems to provide a good mushroomy background. I have not tried it dried but imagine it would be good in soups after being dried.

On storing Suillus lakei:

On cooking Suillus lakei:

B.W. Freyburger

Recipes on the Web:

Links to recipes using Suillus lakei appearing on the web.

Czech

English

Suillus Beef Stew (scroll down)

Wild Mushroom Chicken (designed for Suillus cavipes)

French

German

Italian

Spanish

Swedish

Recipes on the Web Calling for Boletes Generally:

Astolfo Rueda's Chicken Soup

Baked Kasha and Mushrooms

Consommé with Mushrooms

Duxelles

Eggs Stuffed with Duxelles

FUNGHI PORCINI al TEGAME

Mushroom and Pecan Paté

Mushroom Bread Pudding

Pickled Mushrooms With Sauce

Tomato-Mushroom Sauce

Veal steaks with mustard sauce and mushrooms

Venison Stew With Spätzle

Here is one of my favorite recipes:

Suillus lakei Omelet

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I made this omelet the first time I ate Suillus lakei. It was pretty good. Other species of mushrooms would work as an alternative.

1 cup Suillus lakei, sliced

1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

2 tbsps. olive oil

3 eggs, beaten

salt and pepper to taste

1/2 cup grated sharp cheddar cheese

parsley sprigs for garnish

Saute Suillus Lakei, onion and red bell pepper in some olive oil until onion is just starting to brown and mushrooms are cooked through. Season with salt to taste and remove from pan and set aside. Beat eggs with salt and pepper to taste. Clean pan if needed, return to heat and recoat with olive oil. When pan is hot add beaten eggs and cook as for an omelet, pulling set eggs away from sides of pan to let let uncooked eggs flow underneath. When omelet is starting to set sprinkle cooked mushroom-onion-red pepper mixture over omelet and sprinkle part of grated cheese over as well. Fold omelet in half and let brown on one side, then flip and brown on the other side. Remove to serving plate and sprinkle with remaining cheese. Garnish with parsley if desired.

Updated October 14, 2001