Clean butter mushrooms properly - avoid intolerances

Clean butter mushrooms properly - avoid intolerances

Here you can find the butter mushroom

The butter mushroom (Suillus luteus) owes its name to the buttery yellow tubes that only darken with the age of the fruiting body. The hat measures between five and twelve centimeters in diameter and is dark brown, more rarely yellow-brown. The hat typically has a moist, sticky, greasy surface that serves as a breeding ground for numerous bacteria. You will find the fungus between June and October preferably near pine trees, of which it is mycorrhizal partner. The butter mushroom is rarely associated with spruce or larch.

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Butter mushroom sometimes causes intolerance

Although the butter mushroom is classified as an edible mushroom and therefore non-toxic, it causes gastrointestinal complaints in some people. Allergic reactions have also been observed. For this reason, if you have not yet eaten butter mushrooms, you should only try a few of them and pay attention to any physical reactions. It is also important to pay attention to hygiene and to process the mushroom as freshly as possible.

Thoroughly clean the butter mushroom

The butter mushroom, also known as butter boletus, belongs to the lubricant boletus. It is often attacked by maggots, which is why you should examine it thoroughly for an infestation in the forest. Cut the mushrooms lengthways once, because the voracious animals often hide inside. The greasy hat should be wiped with a cloth to remove the moisture. When you get home, the mushrooms are best cleaned and prepared immediately:

  • First cut away any eaten and other unsightly areas.
  • Peel off the mushroom's cap, as this will reduce the risk of gastrointestinal discomfort.
  • Thoroughly brush the mushroom with a mushroom brush.
  • Rinse the cleaned and peeled mushrooms once with water.
  • To do this, put them in a colander.
  • Cut the mushrooms into bite-sized pieces.
  • Prepare them and cook them well for at least 15 minutes.
  • The butter mushroom tastes best simply fried in butter.

By the way: In Bavaria the butter mushroom is also known as “Rotzer” because of its greasy hat.


Butter mushrooms are ideal for drying.