Larch bolete Suillus grevillei
edible
It has a bright yellow to orange-yellow cap and yellow tubes, while the grey larch bolete has a grey cap and grey tubes. Both grow with larches and are edible.
View on the mapIdentification in 5 steps
The grey larch bolete has a grey-greenish to brown-yellowish, slimy cap of about 4 to 12 cm, grey to grey-white tubes with wide, angular pores and a thin white ring that turns grey-brown. It grows only with larches, preferring chalk-rich soils, from the alpine to the subalpine zone.
SeasonJuly to October
Spore printtobacco-brown
FamilySuillaceae
- Cap. The cap measures about 4 to 12 cm, is grey-greenish to brown-yellowish and slimy.
- Underside. The tubes are grey-white to grey, and the pores are wide and angular.
- Stem, ring and volva. The stem bears a thin white ring, which later turns grey-brown. There is no volva.
- Smell and taste. The smell is inconspicuous, and the taste is mild.
- Flesh and colour change. The flesh is pale yellowish.
Lookalikes
The grey larch bolete is an edible slippery bolete that grows only with larches. It is considered a mediocre edible mushroom and is suitable as a mixed mushroom. It is similar to the larch bolete, which is also edible.
Suillus bresadolae
edibleIt has a chestnut-brown cap and yellow flesh, while the grey larch bolete has a grey cap. Also with larches and edible.
Side by side
| Grey larch bolete | Larch bolete | Suillus bresadolae | |
|---|---|---|---|
| Cap | 4 to 12 cm, grey-greenish to brown-yellowish, slimy | yellow to orange-yellow, slimy | chestnut-brown, slimy |
| Underside | grey to grey-white tubes, wide pores | yellow, angular pores | yellowish tubes |
| Stem | with a thin, white, later grey-brown ring | with a membranous ring | with yellow flesh |
| Flesh | soft, slimy | soft, slimy | soft, slimy |
| Edibility | Edible | edible | edible |
Habitat & Season
Larch woods, preferring chalk-rich soils. Alpine to subalpine.
Host trees
Larch, mycorrhizal fungus.
Season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
possible good main season
Rough estimate; the fruiting period depends on the weather.
Mushroom regions with a daily forecast
There are no records per region for this species yet. The country pages lead to all regions with a daily forecast.
Chance near you
How good are the chances of finding this species where you are right now? We calculate it from weather, soil moisture, altitude and forest at your location.
Safety
Never eat a mushroom you have not identified with certainty. Only eat mushrooms you have identified beyond doubt, and always cook them thoroughly.
Advice for your country
Ireland
Poison centre:
National Poisons Information Centre (public line)(01) 809 2166
Emergency: 112 · 999
Germany
Poison centre:
Emergency: 112
Mushroom advice: DGfM: find a mushroom expert. Certified mushroom experts of the German Mycological Society (DGfM).
Collecting rules: Mushrooms that are not specially protected may be collected in small quantities for personal use unless a protected area or ban applies. Certain specially protected edible species (e.g. cep, chanterelle, birch bolete) may be collected in small quantities for personal use.
Austria
Poison centre:
Vergiftungsinformationszentrale (VIZ)01 406 43 43
Emergency: 112 · 144
Mushroom advice: Austrian Mycological Society (ÖMG): mushroom advice. Mushroom advice by the Austrian Mycological Society or regional services such as municipal market offices.
Collecting rules: At most 2 kg of mushrooms per person per day unless the forest owner has prohibited collecting; organised collecting events are prohibited. Additional state rules apply (collecting hours, closed seasons), e.g. Carinthia, Tyrol, Vorarlberg, Salzburg.
Conservation and collecting rules
Not specially protected.
In the kitchen
Peel off the cap skin, cut into slices and fry or braise. Use it as a mixed mushroom. Cook for at least 15 minutes.
No reliable information on drying. Peel off the slimy cap skin, as it can cause stomach upset. Indigestible raw, always cook it well.
- Never eat wild mushrooms raw, and always cook them for at least 15 minutes.
- Use only young, fresh, maggot-free mushrooms that you have identified with certainty.
- Carry mushrooms in an airy basket, not in plastic bags, and process them on the same day.
Frequently asked questions
Is the grey larch bolete edible?
Yes, it is considered edible, but only as a mediocre edible mushroom. It is suitable as a mixed mushroom and must be cooked thoroughly.
Where does it grow?
Only with larches, preferring chalk-rich soils, from the alpine to the subalpine zone, from July to October.
How do I tell it from the larch bolete?
The grey larch bolete has a grey cap and grey tubes; the larch bolete has a yellow to orange-yellow cap and yellow tubes.
Related species
- Larch bolete Suillus grevillei
- Velvet bolete Suillus variegatus
- Bovine bolete Suillus bovinus
- Slippery Jack Suillus luteus
- Cep Boletus edulis
- Golden chanterelle Cantharellus cibarius
Sources
- Wikipedia: Grauer Lärchen-Röhrling
- GBIF: Suillus viscidus (L.) Roussel
- Index Fungorum: Namensabfrage Suillus viscidus
Photo credits
- Photo: Holger Krisp · CC BY 3.0 · Wikimedia Commons
- Larch bolete: Photo: Achim Lammerts (Syntaxys) · CC BY-SA 4.0 · Wikimedia Commons
No substitute for having your finds checked in person. No guarantee of accuracy. Updated: 17.10.2026.