July to November
Xerocomellus pruinatus
Xerocomellus pruinatus
Certain identification required before any consumption
- Raw
- Raw consumption not documented
- Cooking
- Cooking recommended, minimum time not established
- Review
- Certain identification required before any consumption
- Instruction
- The Swiss Federal Food Safety and Veterinary Office advises against eating wild mushrooms raw. Have this harvest checked by an expert and cook it thoroughly; no species-specific cooking requirement is established here.
A dark Xerocomellus with a matt, finely frosted cap that is often scarcely cracked, yellow pores that turn blue and a yellow stem dotted with red.
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Guide contents
Guide contents
Season
Indicative period: July to November.
Habitat
Mixed and broadleaf woodland, particularly beneath beeches, sometimes in wooded parks.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Cap
Convex to flattened, dark brown to reddish-brown, generally with few cracks.
Pores
Yellow, then olive-yellow pores, large and angular, turning blue-green when pressed.
Stem and flesh
Yellow stem finely dotted or streaked with red, often red near the base, without a network. Yellow flesh, sometimes wine-red at the base, slowly turning blue, especially above the tubes.
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.
- Xerocomellus chrysenteron, with a cracked cap revealing pink.
- Hortiboletus rubellus, with a bright red cap.
- Imleria badia, with a brown stem lacking red tones.
