Larch butter dish (Suillus grevillei) photo and description

Larch Butter (Suillus grevillei)

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Boletales
  • Family: Suillaceae (Oily)
  • Genus: Suillus (Oily)
  • Species: Suillus grevillei (Larch Butter)


Suillus elegans

Larch Butter (Suillus grevillei) Larch oil can (Latin Suillus grevillei ) is a mushroom from the genus Oil can (Latin Suillus). It grows with larch and has a cap of various shades of yellow or orange.

Collection points:

Larch oil can grow under larch, in pine forests with an admixture of larch, in deciduous forests, especially young plantings. It is rare and not abundant, singly and in groups. Recently, the terms of growth of larch oil can significantly expanded. The earliest known find is June 11; larch boletus is also found until the end of October.


The hat is from 3 to 12 cm in diameter, rather fleshy, elastic, at first hemispherical or conical, with age it becomes convex and finally almost spread, with bent and then straightened and even bent upward edges. The skin is smooth, slightly sticky, shiny and easily detached from the cap. Pale lemon yellow to bright yellow, orange to orange-ocher, greyish-ocher brown.

The pores below are small, with sharp edges, emit tiny droplets of milky juice, which, when dry, forms a brownish coating. The tubules are short, adherent to the peduncle or descending along it.

The pulp is dense, yellowish, does not change color at the break, with a pleasant taste and delicate fruity aroma. Spore powder, olive-ocher.

The leg is 4 - 8 cm long, up to 2 cm thick, cylindrical or slightly curved, very hard and compact. In the upper part, it has a fine-grained appearance, and the color is yellow or reddish-brown. On the cut, the leg is lemon yellow.


In a larch oiler, the filmy ring on the leg is yellowish, and in a real oiler it is whitish.


Edible mushroom, second category. Harvested from July to October. Eat fresh, pickled and salted. When pickling, it is better to remove the skin from the caps (to facilitate cleaning, the mushrooms are dipped in boiling water for 1-2 minutes). Contains a substance that helps with headaches.