June to October
Summer bolete
Boletus reticulatus
Certain identification required before any consumption
Quality · Good
- Raw
- Documented exception, without a general recommendation for raw consumption
- Cooking
- Cooking recommended, minimum time not established
- Review
- Certain identification required before any consumption
- Instruction
- Limited raw use of young, firm porcini is documented, but the Swiss Federal Food Safety and Veterinary Office advises against eating wild mushrooms raw. Have the harvest checked by an expert and prefer a cooked preparation.
An early-season, pale penny bun identified by a dry hazel-brown cap, pale then olive pores and a white to cream network extending down the stem.
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Guide contents
Guide contents
Season
The indicative period runs from June to October, often beginning early in warm broadleaf woodland.
Habitat
Open broadleaf woodland, edges and warm sites, chiefly beneath oaks and beeches, but also hornbeams and sweet chestnuts.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Dry, light brown cap
The hazel to light brown cap is dry and finely velvety when young; it may crack naturally without becoming scaly.
White, then olive pores
The very fine pores are white to cream when young, later yellow and olive, never pink or red.
Extensive pale network
The stout, cream-white to pale beige stem bears a clearly visible white to cream network that often extends well down its length.
Examine the specimen in this order.
- Check the dry pale cap, age-appropriate pore colour and extensive pale network together.
- A longitudinal section should show white flesh without marked blue staining and a continuous tube layer.
- Reject any specimen with pink, red or orange pores, a dominant dark brown network or marked blue staining.
Features incompatible with this species.
- Boletus edulis is very similar; Summer bolete is generally drier and more extensively netted, but an image alone may not suffice.
- Boletus aereus has a much darker bronze cap with pale, then yellow pores.
- Tylopilus felleus develops pink pores and a dominant dark brown network.
- Rubroboletus satanas has red pores, a yellow-and-carmine stem with a red network and may turn blue.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Summer bolete.
Two fully cooked preparations for a collection of Summer boletes that has been identified with certainty and inspected by an expert.
Summer boletes sautéed with shallots
A pan dish of Summer boletes, cooked until their water has completely evaporated before the aromatics are added.
- Preparation
- 20 min
- Cooking
- 25 min
- Serves
- 4
View the complete recipe
Ingredients
- 500 gFirm, identified and inspected Summer boletes
- 2Finely sliced shallots
- 2 tbspOlive oil
- 20 gButter
- 2 tbspChopped flat-leaf parsley
- 1 pinchSalt and pepper
Method
- Inspect and prepareKeep the collection separate until inspection. Confirm the cream to olive-yellow pores and the extensive pale network on the stem. Clean the accepted specimens and cut them into even slices.
- Evaporate the waterHeat the oil in a large pan and cook the slices for 15 minutes, stirring until their water has evaporated.
- Finish cookingAdd the shallots and butter, then continue cooking for 10 minutes, stirring regularly.
- ServeAdd the parsley off the heat, season and serve immediately with polenta or toasted bread.
Use only an inspected collection of Summer bolete. Reject specimens with pink or red pores, a predominantly dark brown network or marked blue staining. The recipe times do not validate identification or safety.
Creamy polenta with Summer boletes
The Summer boletes are fully cooked separately before they are added to creamy polenta and served immediately.
- Preparation
- 20 min
- Cooking
- 30 min
- Serves
- 4
View the complete recipe
Ingredients
- 400 gFirm, identified and inspected Summer boletes
- 250 gPolenta
- 1 lHot vegetable stock
- 2 tbspOlive oil
- 30 gButter
- 40 gGrated hard cheese
- 1 pinchSalt and pepper
Method
- Prepare the collectionUse only specimens accepted after inspection. Confirm the cream to olive-yellow pores and the extensive pale network on the stem. Remove damaged parts and slice the mushrooms.
- Cook the mushroomsCook them in the oil for 20 minutes, stirring regularly until their water has evaporated.
- Cook the polentaPour the polenta into simmering stock and stir for 10 minutes, or follow the product directions, then add the butter and cheese.
- CombineDivide the hot polenta between plates, add the fully cooked mushrooms, season and serve without delay.
Expert inspection of the whole collection comes before cooking any Summer bolete. Reject specimens with pink or red pores, a predominantly dark brown network or marked blue staining. Never taste the mushroom raw or mix an uncertain specimen into the collection.
Documented limit
Drying Summer bolete: no retained protocol
This guide validates no species-specific drying time.This guide does not apply a generic drying time to Summer bolete. It recommends short refrigeration before cooking so that the method remains documented and appropriate for the species.
- Keep the batch whole, identifiable and separate until the inspection required by the guide.
- Do not automatically apply the temperature or duration intended for another species.
- Use the “Short refrigeration before cooking” method detailed in the Storage section instead.
- Read the general drying guide to understand equipment, checks and safety limits without inferring a protocol for this batch.
Recommended storage
Short refrigeration before cooking
Cook promptly after inspection of the collection.No drying procedure specific to Summer bolete is recommended here. Keep the inspected collection separate, cool and identifiable until it is fully cooked.
- Keep only firm, inspected specimens after removing damaged parts.
- Keep the unwashed collection in a clean, breathable container, separate from every other species.
- Refrigerate promptly and keep the identification label with the collection.
- Cook promptly and discard any specimen that becomes soft, slimy, waterlogged or has an unusual smell.
