Sarah Brown
While most mushrooms with pores are in the bolete family, some are not. Boletes are characterised by their unique fruiting bodies, which consist of a cap, stem, and pore surface. They are commonly found in woodlands and forests, forming symbiotic relationships with trees and shrubs. While some boletes are edible, others are toxic. For example, the bitter bolete resembles the king bolete, a highly sought-after culinary mushroom, but will produce a bitter disappointment for mushroom hunters. Boletes with red or dark pore surfaces should be avoided, as should those whose flesh quickly bruises blue. Although there are no deadly poisonous bolete species, some will make you very ill.
| Characteristics | Values |
|---|---|
| Type of mushroom | Bolete |
| Characteristics | Spongy surface on the underside of the cap, known as pores |
| Colour of pores | Not orange or red |
| Bruising | Does not bruise blue |
| Taste | Not bitter |
| Toxicity | No deadly poisonous bolete species, but some may cause extreme gastrointestinal distress, vomiting, and dizziness |
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What You'll Learn
Boletes are generally safe to eat
Boletes are a family of mushroom-forming fungi, primarily characterised by small pores on the spore-bearing hymenial surface (at the underside of the mushroom), instead of gills. They are generally safe to eat and are highly sought after by mushroom hunters worldwide. They are reasonably safe for human consumption, as none of them are known to be deadly to adults. Edible bolete species are especially suitable for novice collectors since they pose little danger of being confused with deadly poisonous mushrooms, such as the deadly Amanita species, which bear gills instead of pores.
Some of the most popular edible boletes are Boletus edulis (also known as king bolete, penny bun, or ceps), B. aereus, B. reticulatus, and B. pinophilus. These boletes have been collected and commercially exploited for centuries, particularly in Scandinavian cuisine. They are commonly used in soups, sauces, casseroles, and hotpots, and as pizza toppings.
However, it is important to note that not all boletes are edible. Some boletes are poisonous or inedible, such as the bitter bolete (Tylopilus felleus) and the bitter species Caloboletus calopus. Mixing edible and poisonous boletes is possible during wild mushroom harvesting, so it is crucial to be able to identify the different species accurately. There are also reports of suspected food poisoning cases involving vomiting and nausea after consuming "porcini" mushrooms, which may have been due to a mixture of edible and poisonous species.
To ensure the safe consumption of boletes, it is recommended to follow certain guidelines. Avoid any boletes with red markings or those that stain blue when cut, as these are indicators of potential toxicity. Additionally, wild porcini destined for sale should be harvested by trained and experienced workers. It is advised to source porcini from reputable suppliers who implement measures to prevent the mixing of edible and poisonous mushrooms.
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Red pores are toxic
When it comes to mushroom foraging, it is crucial to be able to distinguish between edible and poisonous varieties to ensure your safety. While most mushrooms with pores, such as those from the Boletaceae family, are reasonably safe for human consumption and highly sought after by mushroom hunters, it is important to be aware of certain characteristics that indicate toxicity.
One key indicator of toxicity in mushrooms is the presence of red pores. Generally, it is recommended to avoid any mushrooms with red pores as they are often considered poisonous. This includes the bitter bolete (Tylopilus felleus), which has pink pores and a bitter taste, and some orange-capped species of Leccinum. However, it is worth noting that there are exceptions, such as Neoboletus luridiformis and Suillellus luridus, which are edible when well-cooked and consumed in certain parts of Europe.
To accurately identify mushrooms, it is essential to examine various traits beyond pore colour. Characteristics such as the colour of the cap, stem, and gills, as well as the presence of any milk-like substances, can be indicative of a mushroom's edibility. Additionally, spore prints can be obtained by removing the stem and placing the mushroom gills down on a clear surface overnight. The colour of the spore print can help narrow down the identification process.
It is always advisable to consult multiple guides and pictures when identifying mushrooms, as their appearance can vary depending on their growing conditions, age, and environmental factors. While this may seem like a tedious process, it is crucial to develop a keen eye for these details to ensure a safe and enjoyable foraging experience. Remember, when in doubt, it is always best to err on the side of caution and refrain from consuming any mushrooms that you cannot identify with certainty.
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Bitter bolete is poisonous
While there are mushrooms with pores that are poisonous, the bitter bolete (Tylopilus felleus) is not one of them. However, it is known for its bitter taste, which can ruin a meal. The bitter bolete is a fungus of the bolete family, characterised by small pores on the spore-bearing surface under the cap instead of gills. The pore surface is initially white, turning pinkish with age, which is a key identifier.
The bitter bolete has a brownish stipe with a dark brown, net-like pattern on its stalk. The cap is some shade of brown, buff, or tan and typically measures up to 15 cm in diameter. The stalk is bulbous, stretching and thinning in the upper part, while the lower part remains swollen. The bitter bolete is stately and sturdy, commonly found under conifers in well-drained, acidic soils.
The mushroom is not poisonous, but it is not recommended for consumption due to its intense bitterness. It is said to have a slight smell, described as both pleasant and faintly unpleasant. The flesh is white or creamy, sometimes developing pinkish tones where cut. It is softer than that of other boletes and becomes more spongy as the mushroom matures.
Despite its unpalatability, the bitter bolete may have medicinal purposes. Compounds from this mushroom have been extracted and researched for potential medical uses. Tylopilan, a compound isolated from the bitter bolete, has shown cytotoxic properties and can stimulate a non-specific immunological response.
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Bolete identification is challenging
Bolete mushrooms, also known as fleshy pore fungi, are a diverse group of mushrooms characterised by their unique fruiting bodies, which consist of a cap, stem, and pore surface. They are commonly found in woodlands and forests, forming symbiotic relationships with trees and shrubs. While some boletes are edible, others are toxic and can be very dangerous. Therefore, proper identification is crucial before consuming any wild mushrooms.
Bolete identification can be challenging due to several reasons. Firstly, there are over 300 bolete species worldwide, and the number of species is constantly evolving as taxonomic classifications change. Secondly, boletes, like all mushrooms, undergo morphological changes as they age, making identification based solely on physical appearance difficult. For example, a young bolete may have tight white pores and a light brown cap, while a mature specimen of the same species may exhibit wide yellow pores and a dark brown cap. Thirdly, certain features of boletes, such as pore colour, size, and pattern, can vary even within the same species, adding to the identification challenge.
To aid in identification, it is recommended to consult multiple guides and compare pictures, as boletes can look different depending on their growing environment, age, and other factors. Additionally, knowledge of spore print colour can be valuable, as it helps narrow down the possible species. Obtaining a spore print can be done by removing the stem and placing the mushroom gills down on a clear surface or paper overnight.
When it comes to edible boletes, there are some general rules of thumb to follow. Firstly, avoid any boletes with red colouring on the cap, stem, or pores, as this can indicate toxicity. Secondly, if the flesh of the mushroom rapidly stains blue when cut, it is best to avoid consumption. While some edible boletes do stain blue, many poisonous ones also exhibit this characteristic. Thirdly, bitter-tasting boletes are generally avoided, as they can indicate the presence of toxic compounds. Lastly, certain species, such as the orange birch bolete (Leccinum versipelle), are known to be nutritious and safe for consumption but should be well-cooked before eating.
While bolete identification can be challenging, it is not impossible. With experience, knowledge, and adherence to safety guidelines, one can safely identify and enjoy the delights of edible bolete mushrooms.
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Avoid mushrooms with gills
While not all mushrooms with gills are harmful, it is important to be cautious when encountering any wild mushrooms, as some can be toxic or even deadly. The Agaric family, for instance, includes both edible and poisonous members. While the edible Agarics have pink to brown/black gills, their toxic counterparts look very similar. Therefore, additional tests are necessary to determine their edibility.
To avoid potentially harmful mushrooms with gills, it is advisable to follow certain guidelines. Firstly, if there is any presence of red on the mushroom, including the cap, stem, or gills, it is best to treat it as poisonous. Secondly, cut the mushroom in half vertically; if the flesh rapidly stains blue, consider it toxic. These simple tests can help avoid poisonous mushrooms, although they may also result in missing out on some edible varieties.
Another family of mushrooms, the Lactarius or Milkcaps, is predominantly toxic. These mushrooms exude a milky substance from their gills when touched or damaged, which can be acrid or hot. Unless you are knowledgeable about this family, it is advisable to stay away from any fungi that produce a milky substance from their gills.
Additionally, spore prints can be a helpful identification tool. By removing the stem and placing the mushroom gills down on a clear surface overnight, you can obtain a spore print. The colour of the print can assist in narrowing down the mushroom's identity and determining its edibility. However, it is crucial to consult multiple guides and pictures, as mushrooms can vary in appearance due to their growing environment, age, and weather conditions.
While the gills of some mushrooms, such as Portobellos, are edible, they may sometimes be removed due to aesthetic preferences or their potential to discolour dishes. The gills can be scraped out using a teaspoon after removing the stem with a paring knife. However, it is worth noting that the gills contribute to the earthy, umami flavour of the mushroom.
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Frequently asked questions
No, there are no deadly poisonous bolete species, but there are some that will make you very ill. Common symptoms of toxic specimens include extreme gastrointestinal distress, vomiting, and dizziness.
Some toxic mushrooms with pores include the bitter bolete (Tylopilus felleus), the bitter species Caloboletus calopus, and Boletus satanas. Red pores also indicate that a mushroom is toxic.
Some edible mushrooms with pores include the king bolete (Boletus edulis), the royal bolete (B. regius), and the butter bolete (B. appendiculatus).
