Sand bolet
| Sand bolet | ||||||||||||
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Sand Röhrling ( Suillus variegatus ) |
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| Scientific name | ||||||||||||
| Suillus variegatus | ||||||||||||
| ( Sw .: Fr. ) Kuntze |
The sand boletus ( Suillus variegatus ) is a species of mushroom from the family of the smear boletus relatives (Suillaceae). The German name comes from the sandy-looking hat surface.
features
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Macroscopic features
The cap of the sand boletus has a diameter of 4–12 cm and is predominantly yellow to olive ocher. It is initially hemispherical, later arched. The surface is felt-matt or gives a fine-grained impression; later she balds. The hat skin only becomes greasy with prolonged rain. The relatively short tubes are darker than the top of the hat and difficult to separate from the meat. They are close standing and have a dark olive tone when young. Later they are colored olive ocher to rust olive. The cylindrical stem is 5–8 cm long, yellowish in color and watery marbled. The flesh is yellowish and slightly blue, but not always. The smell is insignificant to sour.
Microscopic features
The olive-brown spores are 8-10 × 3-4 micrometers in size.
Species delimitation
There is a similarity with the cow Röhrling , which can often be found in the same location. However, it has a smooth and more cow-brownish colored hat surface. Its tubes are coarser and the same color as the hat. The relatively rare cornflower bolete can also look similar. The surface of the hat is colored straw yellow and has a rather coarse felt surface; the tubes are very bright. Furthermore, it differs from the Sandröhrling in that it is much stronger blue, which appears after the slightest touch.
Ecology and phenology
The sand bolet can be found under pine trees from June to November , with which it forms a mycorrhiza . It prefers acidic soils, but is rarely found on calcareous subsoil, even on sandy substrate.
distribution
The fungus is quite common and is widespread throughout Central and Northern Europe.
meaning
The taste of the sand boletus is not very aromatic. That is why it is mainly used for mixed dishes or, for which it is ideally suited due to the morel aroma that develops, as a dried mushroom.
swell
literature
- Ewald Gerhardt: BLV identification book mushrooms . Weltbild, Augsburg 2003, ISBN 3-8289-1673-2 , p. 48.
- Ewald Gerhardt: Mushrooms. Determine accurately with the 3-check . BLV Verlagsgesellschaft, ISBN 3-405-16128-2 , p. 170.
- Katharina Bickerich-Stoll: Mushrooms. Definitely . J. Neumann-Neudamm, 1980, ISBN 3-7888-0337-1 , p. 106.
Individual evidence
- ↑ a b c Rita Lüder: Basic course mushroom determination . A practical guide for beginners and advanced users. 1st edition. Quelle & Meyer, Wiebelsheim 2007, ISBN 3-494-01341-1 , p. 161 .
