Michael Davis
Cow mushrooms, scientifically known as Suillus bovinus, are edible mushrooms commonly found in Britain, Ireland, and mainland Europe. They are also found in North America, Australia, New Zealand, and South Africa. The mushroom gets its name from its colour, which resembles that of a Jersey cow. The cap of the mushroom is initially convex, then flat with a wavy margin, and its colour varies from grey-yellow to ochre with pink tinges. The flesh of the mushroom is whitish, yellowish, or clay-coloured, with a fruity smell. While it is edible, it is not highly regarded due to its mild taste and tendency to release a lot of fluid during cooking.
| Characteristics | Values |
|---|---|
| Common names | Jersey cow mushroom, bovine bolete, euro cow bolete |
| Scientific name | Suillus bovinus |
| Genus | Suillus |
| Colour | Pale orange-yellow with grey to pink hues |
| Cap | Initially convex, then flat with a wavy margin and a grey-yellow or ochre with pink tinge in some specimens |
| Diameter | 3–10 cm (1+1⁄4–4 in) |
| Flesh | Whitish, yellowish or clay-coloured with a fruity smell |
| Habitat | Pine forested areas throughout mainland Europe, Britain, Ireland, North America, Australia, New Zealand, and South Africa |
| Edibility | Edible when thoroughly cooked |
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What You'll Learn
Suillus bovinus is edible and tastes mild
Suillus bovinus, commonly known as the Bovine Bolete or Jersey Cow mushroom, is a species of fungus that is widely distributed throughout Britain, Ireland, and mainland Europe. It is also found in North America, Australia, New Zealand, and South Africa. It is often found in pine forests, growing in symbiotic association with living trees by enveloping their underground roots with sheaths of fungal tissue.
The fruit body of Suillus bovinus, or the mushroom, has a distinctive appearance. Its cap is initially convex and then flattens out with a wavy margin. The colour ranges from grey-yellow to ochre, sometimes with a pink tinge, and it has a sticky texture. The flesh of the mushroom is whitish, yellowish, or clay-coloured, and it has a fruity smell. When cooked, the flesh turns violet and releases a lot of fluid, which can be used to make a sauce.
Suillus bovinus is indeed edible and has a mild taste. However, it is not highly regarded as a culinary mushroom. Older specimens tend to have a soft and rubbery texture, and their susceptibility to maggot infestation makes them almost inedible. Nevertheless, the mushroom can be made more palatable by drying, which intensifies its flavour.
The mushroom's name, Bovine Bolete, is derived from its colour similarity to that of a Jersey Cow. The generic name Suillus refers to its greasy cap, which is characteristic of the Suillus genus. All members of this genus found in Britain and Ireland are reported to be edible, although some people recommend discarding the cap skin to reduce the risk of any adverse reactions.
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It is often found with Gomphidius roseus, the Rosy Spike
Cow mushrooms, also known as field mushrooms or pasture mushrooms, are a common variety of wild mushroom often found in grassy areas, such as fields, meadows, and, as their name suggests, pastures where cattle or other livestock graze. These mushrooms are widely distributed and can be found in various regions across the Northern Hemisphere. One of the distinctive features of cow mushrooms is their association with certain grass species. They have a symbiotic relationship with grasses, where the mushrooms provide the grass with fixed carbon and other essential nutrients, while the grass provides the mushrooms with carbohydrates produced through photosynthesis. This mutualistic relationship is known as mycorrhiza.
Now, let's focus on one of the interesting aspects you mentioned:
"It is often found with Gomphidius roseus, the Rosy Spike."
Cow mushrooms (Amanita bovinea) are indeed often found in the company of Gomphidius roseus, commonly known as the Rosy Spike. This relationship is not merely a coincidence but rather a result of similar ecological preferences and symbiotic interactions. Here are some key points elaborating on this association:
- Habitat Overlap: Both cow mushrooms and Rosy Spikes favour similar habitats. They thrive in grassy areas that are moist and nutrient-rich, often near or within woodlands. This habitat overlap increases the likelihood of finding them together.
- Mycorrhizal Relationships: Cow mushrooms are mycorrhizal, forming mutualistic associations with the roots of grasses and trees. Rosy Spikes are also mycorrhizal fungi, but they have a more selective partnership. They associate primarily with willow trees (Salix species) and other members of the Salicaceae family, which are commonly found in damp habitats where cow mushrooms also occur.
- Nutrient Exchange: The mycorrhizal relationships formed by both fungi play a crucial role in nutrient exchange. Through their vast network of hyphae, they enhance the absorption of water and nutrients for their host plants. In return, the plants provide carbohydrates produced through photosynthesis, supporting the growth and reproduction of these fungi.
- Benefits of Co-occurrence: The presence of both fungi in close proximity can have mutual benefits. For example, the mycelial networks of each fungus may interconnect, forming a common mycorrhizal network (CMN). This network allows for the exchange of nutrients and signals between different plant species, enhancing the overall health and productivity of the ecosystem.
- Visual Contrast: The distinctive appearance of the Rosy Spike also contributes to its association with cow mushrooms. While cow mushrooms have a more neutral colour palette, the Rosy Spike features a vibrant pinkish-purple cap and a distinctive spike-like structure in the centre, making it visually striking and easier to spot when growing alongside the more subdued cow mushrooms.
- Edibility and Caution: It's important to note that while cow mushrooms are generally considered edible and sought after by foragers, the edibility of Gomphidius roseus is debated. Some sources suggest it is edible but bland and unpalatable, while others advise against consuming it due to potential gastrointestinal discomfort. As with all wild mushrooms, proper identification and caution are essential before consumption.
In summary, the frequent occurrence of cow mushrooms and Gomphidius roseus, the Rosy Spike, in similar habitats is a result of their shared ecological preferences, mycorrhizal relationships, and symbiotic interactions with host plants. This association highlights the complex and fascinating world of mycorrhizal fungi and their essential roles in ecosystems.
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The mushroom is similar in colour to a Jersey cow
The mushroom Suillus bovinus, commonly known as the Bovine Bolete or Jersey cow mushroom, gets its name from its colour similarity to a Jersey cow. While the mushroom is edible, it is not highly regarded. Its cap is initially convex, then flat with a wavy margin, and it ranges from 3–10 cm (1+1⁄4–4 in) in diameter. The cap is grey-yellow or ochre with pink tinges in some specimens and has a sticky texture. The flesh is whitish, yellowish, or clay-coloured and has a fruity smell. It is often found in pine forests in Britain, Ireland, and mainland Europe, and also in North America, Australia, New Zealand, and South Africa.
The Bovine Bolete's colour is not the only thing that links it to the Jersey cow. Medieval knights considered this mushroom fit only for cattle drovers, as they preferred the Tricholoma species that grew in pine forests. This origin story is reflected in the mushroom's name, with the generic name Suillus meaning "of pigs (swine)" and referring to the greasy nature of the caps of fungi in this genus.
The Bovine Bolete can be identified by its pale orange-yellow cap with grey to pink hues and its wet texture. The pores are orange-tan to pale olive and are angular rather than round. The stem is mainly white/off-white with some pale orange/buff colouring towards the base. It is often found in coniferous woodland, especially with pine trees. While it is edible, it is recommended to cook it thoroughly before consumption and to discard the cap skin to reduce the risk of any adverse reactions.
The Bovine Bolete is part of the Suillus genus, which also includes other edible mushrooms such as Suillus luteus and Suillus grevillei. Suillus bovinus was first described by Carl Linnaeus in 1755 as Boletus bovinus, and it was later transferred to the Suillus genus by French physician and naturalist Henri François Anne de Roussel in 1796, giving it its current scientific name.
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It is common throughout Britain, Ireland, and mainland Europe
Cow mushrooms, scientifically known as Suillus bovinus, are common throughout Britain, Ireland, and mainland Europe. They are often found in pine forests and are characterised by their grey-yellow or ochre caps with pink tinges, ranging from 3 to 10 cm in diameter. The flesh of the mushroom is whitish, yellowish, or clay-coloured, with a fruity smell, and sometimes turns pink when bruised. Its consistency is spongy and rubbery, and it is prone to maggot infestation. While it is edible, it is not highly regarded due to its mild taste and tendency to release a lot of fluid during cooking. However, its flavour can be intensified by drying.
The name "cow mushroom" originates from the medieval period, when knights considered this mushroom fit only for cattle-drovers, as they preferred the Tricholoma species that grew in pine forests. The colour of the mushroom is similar to that of a Jersey cow.
Cow mushrooms are gregarious, often crowding together in tufts, which is unusual behaviour for a bolete. This crowding causes the caps to become lopsided and distorted from pressing against one another. They are often found alongside Gomphidius roseus, the Rosy Spike, which is believed to be a parasite of Suillus bovinus.
Cow mushrooms have been introduced to other areas outside of Europe, including North America, Australia, New Zealand, and South Africa, where they are associated with different tree species. They are mycorrhizal, forming symbiotic relationships with living trees by enveloping their underground roots with sheaths of fungal tissue.
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The fruit body is smaller and daintier than most other boletes
The fruit body of the Suillus bovinus, commonly known as the Bovine Bolete or Jersey Cow mushroom, is smaller and daintier than most other boletes. The cap is initially convex, then flat with a wavy margin, and ranges from 3 to 10 cm in diameter. It has a sticky skin and its colour varies from grey-yellow to ochre, sometimes with a pink tinge. The flesh is whitish, yellowish, or clay-coloured, with a fruity smell. It is spongy, rubbery, and soft—older specimens are prone to maggot infestation. The mushroom's colour is similar to that of a Jersey cow, and its generic name, Suillus, means "of pigs" or "swine", referring to the greasy nature of the caps of fungi in this genus.
The Bovine Bolete is edible when cooked thoroughly, although it is not highly regarded. Its flavour can be intensified by drying. When cooked, it releases a lot of fluid, which can be collected and reduced or strained to make a sauce. The mushroom is commonly found in Britain, Ireland, and mainland Europe, often in pine forests. It is also found in North America, Australia, New Zealand, and South Africa, typically in association with pine trees.
The Bovine Bolete was first described by Carl Linnaeus in 1755 as Boletus bovinus. However, in 1796, French physician and naturalist Henri François Anne de Roussel transferred the species to the Suillus genus, giving it the accepted scientific name Suillus bovinus. Chemical analysis has shown that Suillus is more closely related to Gomphidius and Rhizopogon than to other boletes, leading to its transfer to the family Suillaceae in 1997.
The Bovine Bolete can be identified by its pale orange-yellow colour with grey to pink hues and wet texture. Its cap has a pale edge, and the pores are orange-tan to pale olive, angular, and measure 6-10 cm long and 0.5-1 cm in diameter. The stem is mainly white/off-white with some pale orange/buff colouring towards the base. It often grows in coniferous woodlands, especially with pine trees. While it is considered edible, some recommend discarding the cap skin to reduce the risk of any adverse reactions.
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Frequently asked questions
Cow mushrooms, scientifically known as Suillus bovinus, are edible fungi that are commonly found in the pine forests of Britain, Ireland, and mainland Europe. They are also known as bovine boletes or Jersey cow mushrooms due to their colour similarity to Jersey cows.
The fruit body of the cow mushroom has a cap that is initially convex and then flattens out with a wavy margin. The cap diameter ranges from 3 to 10 cm and has a sticky grey-yellow, ochre, or orange-yellow colour with grey to pink hues.
Cow mushrooms are commonly found in coniferous or pine forests, especially those with pine trees. They have been introduced to various regions, including North America, Australia, New Zealand, and South Africa.
Yes, cow mushrooms are edible and safe to consume when thoroughly cooked. However, older specimens may have a soft and rubbery texture, and their susceptibility to maggot infestation can make them less palatable.
Cow mushrooms are not highly regarded when used fresh, but their flavour can be enhanced by slicing, drying, and then rehydrating. Cooking the mushrooms releases a lot of fluid, which can be used to make a sauce. The flesh of the mushroom turns violet when cooked.
