July to October
Suillellus luridus
Suillellus luridus
Expert check + cook
- Raw
- Do not eat raw
- Cooking
- Thorough cooking required, minimum time not established
- Review
- Review by an experienced specialist required before any consumption
- Instruction
- Have every harvest checked by an expert. Never eat this species raw and cook it thoroughly. Start with a small amount because individual intolerances have been documented.
A robust bolete with pores that turn from orange to red, a red network on the stem and flesh that quickly turns blue, with an orange-red line below the tubes in section.
View current conditions on the map
Guide contents
Guide contents
Season
Indicative period: July to October.
Habitat
Open broadleaf woodland, forest edges and wooded parks, often on base-rich or calcareous soils.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Cap
Convex to flattened, olive-brown to reddish-brown.
Pores
Yellow-orange, then orange-red to red pores that turn strongly blue when pressed.
Stem and flesh
Yellow to orange stem with an elongated orange-red network, becoming more wine-coloured towards the base. Yellow flesh, orange-red below the tubes and wine-coloured at the base, turning blue quickly and strongly when cut.
Examine the specimen in this order.
- Examine the underside and the stem all the way to its base.
- Compare the flesh reaction only on a section already needed for examination.
- Keep the host tree and habitat as supporting evidence.
Features incompatible with this species.
- Neoboletus luridiformis, without a network on the stem.
- Suillellus queletii, without a network and with a wine-coloured base.
- Rubroboletus satanas, paler and toxic.
