This is a bolete family mushroom genus, and in Latvia, 8 to 10 species have been identified (observations of two species are not considered reliable). Suede bolete forms mycorrhizal associations with both coniferous and deciduous trees, and some mushrooms in this genus are parasitic. They grow in forests, less frequently in parks or around individual trees. Fruiting bodies primarily appear from July to October, extending to November in favorable climatic conditions from June.

The cap surface is dry and slightly velvety, becoming sticky in wet conditions. As the mushroom matures, the cap skin begins to crack. The flesh of the mushroom is pale, yellowish, or reddish, and in many species, it turns blue when cut.

Suede bolete species found in Latvia:

● Apricot Suede Bolete

● Buffalo Skin Suede Bolete

● Knobby Suede Bolete

● Chestnut Brown Suede Bolete

● Goat Suede Bolete

● Bear Suede Bolete

● Parasitic Suede Bolete

● Speckled Suede Bolete

● Ruby Suede Bolete

● Red Suede Bolete

The growing season of suede bolete starts in mid-May and ends in October. In this genus, there are both edible and inedible mushrooms. Edible ones can be fried without prior boiling and are suitable for drying and pickling.

If you have doubts about a specific mushroom while foraging, it is better not to take the risk and leave it behind.

Interesting Facts

Suede bolete mushrooms boast a wealth of easily digestible proteins, sugars, enzymes, and essential oils. They are also a source of vitamins A, B, B2, C, D, and PP, delivering a diverse range of nutritional benefits. These mushrooms contain specific compounds that swiftly react to air, leading to rapid discoloration and potentially compromising the mushrooms' visual appeal. Therefore, it is essential to handle mushrooms swiftly before cooking, preventing prolonged exposure to the air. Instead, they should be promptly submerged in water. Enhance the cooking process by adding a teaspoon of salt and half a teaspoon of citric acid per liter of water.