What does a boletus mushroom look like and what is it described as (+27 photos)

Boletus is a genus of mushrooms in the Boletaceae family. Some members of this genus have exceptional culinary value, making them a dream addition to every mushroom picker's collection. To avoid being treated to a dangerous lookalike instead of a delicacy, carefully study the photos and descriptions of edible mushrooms in the Boletus genus.

Characteristic features of the variety

Representatives of the genus have some individual characteristics by which they can be easily distinguished from other mushrooms.

Appearance and photo of the boletus

Compared to other mushrooms, these look simply enormous. The large, rounded cap sits on a massive stem, thickened at the base or in the middle. It's impossible to give a specific color description for all species—due to the wide diversity of species, the mushrooms can range from white to dark brown.

The stem is usually lighter than the cap or matches its color. Boletus mushrooms are characterized by a net-like pattern and a dry surface. You can see the details of their appearance in the photo.

Structure and species differences

The fruiting body consists of a cap and a stem. The body is dense and massive. The cap is rounded, sometimes cushion-shaped. The surface is dry, often cracked. The cap surface can be smooth or velvety, depending on the species.

The stem is strong and thick. It is always thicker at the bottom or in the middle. Almost all species have a reticulated pattern on the stem, and only a few have a smooth surface. The stem has a fibrous structure.

The flesh is dense and thick, with a white or yellowish tint. In many species, it turns blue when cut. Some species have flesh that turns red when broken. The hymenophore is tubular, with the tubes being loose or semi-loose. The pores are yellow or reddish, and only in a few are they white. The spore powder is available in shades of brown.

Differences from the porcini mushroom

The differences between the very popular porcini mushroom and other members of the Borovik genus are as follows:

1. The cap of the porcini mushroom is distinguished by its large size.
2. Its flesh is sweet in taste and smells like roasted nuts.
3. The mushroom belongs to the First category of edibility.

This mushroom is also known as the Boletus. This name stems from the fact that the White species belongs to the Boletus genus, and one name encompasses the other. Essentially, it is also a boletus, but has distinct species-specific differences.

Place of distribution

The mushroom is widespread throughout the globe. It's absent, perhaps, only from hot climates and permafrost areas. It grows in the following places:

• coniferous forests;
• deciduous forests;
• mixed forests.

The white species prefers old forest stands. Specimens grow both singly and in groups.

This mushroom is found almost everywhere on Earth, except Australia. In Russia, it can be found as far as the forests of Kamchatka.

Edibility

Taking the entire genus into account, it's impossible to answer definitively whether its members are edible. Most species are edible. Moreover, five of them fall into the First Category, indicating high nutritional value. However, several species are classified as inedible or conditionally edible. Three members of the genus are even considered toxic.

Types and their descriptions with photos

Each species has its own unique characteristics. Below, we'll look at the most delicious species of the Boletus genus.

White mushroom

The cap is hemispherical or cushion-shaped, convex, and fleshy. The surface is smooth, slightly velvety. The cap's color depends on the growing location. Specimens grown in sunny clearings have a dark brown surface, while mushrooms grown under the shade of trees have almost white caps.

The stem is massive, cylindrical, and widened at the base. It is whitish or light coffee-colored. A light, mesh-like pattern is clearly visible at the top. The flesh is dense and thick. When cut, it is white and does not change color when exposed to air. The flesh smells like roasted nuts. It has a slightly sweet taste.

The tubes of young mushrooms are white. In adults, they take on a yellow-green tint. The spore powder is olive-colored.

Birch

Commonly known as the "Spikelet." The cap is initially cushion-shaped, but becomes flatter over time. The surface is smooth and shiny. Large specimens become slightly wrinkled. The cap color varies in the following shades:

• whitish-ocher;
• light yellow;
• gray-white.

The stem is barrel-shaped. It is usually white-brown. A white mesh is visible on the surface. The flesh is dense and white. It does not change color when cut. The flesh does not have a strong flavor. It has a faint mushroom aroma.

The tubes are initially white. As they mature, they take on a light yellow hue. The spore powder is brown.

Golden boletus

The cap is convex, but may flatten over time. The surface is dry and smooth. With age, multiple cracks appear on it. The cap can have a reddish-brown or purple-brown hue.

The stem is cylindrical, tapering toward the top. Initially, it has a golden hue, but over time it turns yellow-red or brown. The stem has a longitudinal pattern characteristic only of this species. It is more clearly visible from above.

The flesh is dense, white-pink or white-yellow in color. With prolonged exposure to air, it slowly acquires a brownish tint. The taste and aroma of the flesh are subtle. The tubes are golden in color. The spore powder is brownish-olive.

Oak

Also known as the Netted or Summer Mushroom, the cap is spherical. As it matures, it takes on a convex, cushion-like shape. The surface is velvety and fissured, and can be found in the following shades:

• coffee;
• light brown;
• brown-gray;
• ocher.

The stem is initially club-shaped, but over time it becomes cylindrical. It is light hazel-colored and has a distinct brown mesh on its surface.

The flesh of young boletus mushrooms is firm, but becomes spongy as they age. It is white and retains its color when exposed to air. The flesh exudes a pleasant mushroom aroma and is slightly sweet in taste.

The tubes are thin and loosely held. In young specimens, they are white; in older specimens, they turn yellow-green. The spore powder is olive-brown.

Rules and meeting places

Experienced mushroom pickers always adhere to the basic rules of mushroom picking, which can be summarized as follows:

• never take into your basket any specimen that raises the slightest doubt;
• do not break off the mushroom units, but cut them off with a sharp knife;
• go mushroom hunting early in the morning, when the dew “helps mushroom pickers”;
• Collect mushrooms only in ecologically clean areas.

Boletus mushrooms grow in sunny clearings or in the shade of forest trees. They prefer pine, spruce, oak, and birch trees.

Distinction from false, inedible mushrooms

Edible boletus mushrooms can be confused with the poisonous Satan's mushroom and the conditionally edible Gall mushroom. These false mushrooms can be identified by the following signs:

To be fair, it's worth noting that only inexperienced mushroom pickers confuse species. Experienced mushroom pickers recognize lookalikes at first glance.

Useful properties and restrictions on use

Boletus mushrooms contain many elements that are beneficial for the human body:

• vitamins A, B1, C, D;
• calcium;
• iron.

The beneficial properties of mushrooms are widely used in both traditional and folk medicine. In traditional medicine, boletus components are included in the following preparations:

• strengthening joints;
• prevention of osteoporosis;
• treatment of anemia;
• maintaining the heart muscle;
• increased hemoglobin levels in the blood;
• strengthening the immune system;
• preventing cholesterol deposition.

Boletus mushrooms contain elements used as antibiotics to combat E. coli and some forms of tuberculosis. Cosmetologists use riboflavin, a rich source of mushrooms, to stimulate hair and nail growth.

In folk medicine, boletus mushrooms have long been applied to frostbitten areas of the body. Infusions of these mushrooms are also used to treat sleep disorders and relieve nervous tension.

Recipes and cooking features

Marinated mushrooms always receive the highest praise. Making them yourself is quite simple. You'll need the following ingredients:

• main product – 1 kg.;
• salt – 2 tsp;
• sugar – 4 tsp;
• vinegar – 60 g;
• allspice peas – 10 pcs.;
• garlic – 3 pcs.;
• bay leaf – 3 pcs.;
• vegetable oil – 100 g.

Boil the mushrooms and cut them into manageable pieces and place them in a saucepan. Add all the ingredients. Mix thoroughly and bring to the boil. Once the contents of the saucepan begin to boil, reduce the heat to low and simmer in their own juices for about 10-15 minutes. Serve chilled, mixed with half rings of raw onion.

Before cooking, porcini mushrooms are boiled twice. First, they are dropped into boiling unsalted water for 5 minutes. Then, they are rinsed thoroughly, covered with fresh cold water, and returned to the boil. The second boiling should be done in heavily salted water. The mushrooms are boiled for 20 minutes, constantly skimming off any foam. Then they are rinsed again under running water before being used in cooking.

Answers to frequently asked questions

Despite the prevalence of boletus mushrooms, questions about them arise constantly, in particular the following:

Due to the wide diversity of species, it is very difficult to provide a general description of boletus mushrooms. The most striking feature of representatives of this genus is the light, reticulated pattern on the stem.