Now that autumn has come, we all love our porcini. But what does /r/italianfood think of other mushrooms of bolete -type?
Here in Päijät-Häme, Finland, porcini are not that plentiful, but there is quite a few of them to be enjoyed. Just 200m from my front door there is plenty of [https://en.wikipedia.org/wiki/Suillus\_luteus](https://en.wikipedia.org/wiki/Suillus_luteus), which are fantastic for a soup – even thou they are a bit laborious to process at times. Other members are also quite plentiful, such as *Leccinum piceinum* , while not porcini, are still excellent.
And chantarelles are very plentiful, just outside my front door.
Other available mushrooms I love to enjoy are [wood hedgehogs](https://en.wikipedia.org/wiki/Hydnum_repandum), [yellowfoot](https://en.wikipedia.org/wiki/Craterellus_tubaeformis) and in an occasion [https://fi.wikipedia.org/wiki/Tuhtihaarakas](https://fi.wikipedia.org/wiki/Tuhtihaarakas).
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by AstralWay
2 Comments
If you can find amanita caesarea, that’s very popular in the Dolomites. Be careful though because some amanita varieties are lethal so you need to make sure it’s the caesarea.
Suillus Luteus is called Pinarolo (pine tree mushroom) in Italian, there is plenty of it, I used to collect it on the Alps. there are also a lot of Suillus granulatus that we call pinarello or boleto dei pini, the latter is considered of best quality.
Usually used to make sottolio or sottaceto.
My favourite is Macrolepiota procera, mazza di tamburo, cooked whole on the barbecue like a steak.
https://peperoniepatate.com/ricettario/mazze-di-tamburo-alla-griglia/