We call it maslak. There are 12 different varietires of it, but we collect and eat only 5. Greetings Henryk
Thanks! Yes, some of the species look too puny and subtle to bother. I remember a few European kinds tasting bitter too, but nothing too bad in the mix, especially if they are boiled first. The old grannies also insisted that the slimy cups be skinned, and it's such a chore! But I don't bother anymore. Think of it, what could be a better vodka chaser than a pickled slimeball LOL
Do you have king boletes up there? They're really similar to the suillis, but the cap is dry, not slimy, and they're generally tastier. We get a lot of them in New Mexico and southern Colorado, though this year was only so-so.
Henryk would probably call them borowiki, and I commonly use the Italian name, porcini. They could be really showy, but alas my instincts always tell me to grab first, and think of shooting pictures only as an afterthought LOL.
Few of them so far this year, and so Suillis and Leccinium turn out to be a good consolation prize :)