Fire bolete
Suillellus luridus
Edible
★★★☆☆
Taste rating: 3 out of 5
How to identify it
Cap
Cap convex, olive-yellow to olive-brown, finely velvety when young and smoother with age.
Underside
Tube layer yellow to yellow-green with orange-red tube mouths that turn blue when pressed.
Stem
Stem yellow to orange-red, often widened at the base and with a coarse red network.
Smell
Flesh has no strong characteristic smell; taste is mild after proper cooking.
Occurrence and habitat
Grows with oak and beech, often on calcareous soil in broadleaf woodland, parks and pastures.
Preparation
Eldsopp is mildly poisonous raw. Svampguiden states that it can be eaten after thorough heating for at least 20 minutes.
Recipe suggestions
Fried eldsopp: cut away damaged parts, cook thoroughly and then fry in butter with salt, pepper and parsley. Serve on toast.
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⚠ Important safety information
Do not eat raw or insufficiently heated eldsopp. Identify the species safely before consumption.
Do not eat raw or insufficiently heated eldsopp. Identify the species safely before consumption.
Facts and sources
Sources
Svampguiden – Eldsopp; SLU Artdatabanken/Artfakta.
Svampguiden – Eldsopp; SLU Artdatabanken/Artfakta.
Checked batch 03 – fact text compiled against