Summer to autumn
Pine bolete
Boletus pinophilus
EdibilityGood edible mushroom
- Raw
- Do not eat raw
- Cooking
- Thorough cooking required, minimum time not established
- Review
- Certain identification required before any consumption
A large bolete that is redder and more vinous than a typical Penny bun, for which the setting under pines complements the assessment of pores and stem.
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Guide contents
Guide contents
Season
From summer to autumn.
Habitat
Under pines and other conifers, especially in pine woodland on acidic or well-drained soil with needles, moss and a discreet humus layer.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Reddish-brown to vinous cap
The fleshy cap is reddish chestnut to vinous, warmer and redder than the usual brown of the Penny bun.
White then yellow tubes
The underside shows a layer of short tubes and very small pores, whitish then yellow, never gills or pink pores.
Very robust stem
The pale to slightly reddish stem is club-shaped or barrel-shaped, with a fine white to very pale brown network.
Examine the specimen in this order.
- Confirm very fine pores, whitish then yellow, rather than a pink, red or orange surface.
- Cut a readable specimen to check for white, firm, solid flesh that generally remains unchanged.
- Record the setting under pines or other conifers and do not automatically transfer an assessment from broadleaf woodland.
Features incompatible with this species.
- Boletus edulis is generally browner and less vinous, with a more obvious pale margin and a setting less closely tied to pines.
- Boletus reticulatus tends to have a paler, dry and velvety cap with a less reddish appearance.
- Pinkish pores and a dominant dark brown network require the specimen to be set aside in favour of Tylopilus felleus.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Pine bolete.
The Pine bolete works equally well in a thick soup or roasted in the oven with restrained aromatics.
Creamy Pine bolete soup
A woodland soup thickened with potato, with the boletes cooked for a long time before blending.
- Preparation
- 20 min
- Cooking
- 35 min
- Serves
- 4
View the complete recipe
Ingredients
- 450 gIdentified Pine boletes
- 300 gFloury potatoes
- 1Onion, sliced
- 80 clVegetable stock
- 10 clDouble cream
- 20 gButter
- 1 c. à soupeOil
- 1 pincéeSalt and pepper
Method
- SautéClean and slice the boletes. Cook them with the oil and onion for 12 minutes.
- SimmerAdd the diced potatoes and stock. Simmer for 20 minutes until completely tender.
- BlendBlend until smooth, add the cream and return to a low heat for 3 minutes.
- FinishStir in the butter, season and serve the soup piping hot.
Check the conifer setting, pores and flesh before any preparation. Cooking exceeds 20 minutes but never compensates for uncertain identification.
Pine boletes roasted with thyme and hazelnuts
Fleshy wedges roasted in a single layer, with hazelnuts added at the end of cooking.
- Preparation
- 15 min
- Cooking
- 28 min
- Serves
- 4
View the complete recipe
Ingredients
- 600 gIdentified Pine boletes
- 3 c. à soupeOlive oil
- 40 gHazelnuts, roughly chopped
- 2 branchesFresh thyme sprigs
- 1Garlic clove, finely chopped
- 1 c. à caféLemon juice
- 1 pincéeSalt and pepper
Method
- PreparePreheat the oven to 200 °C. Clean the boletes and cut them into equal wedges.
- SeasonMix the boletes with the oil, thyme, garlic, salt and pepper.
- Roast thoroughlySpread on a tray and cook for 23 minutes, turning halfway through. Add the hazelnuts and continue for 5 minutes.
- FinishAdd the lemon juice after removing the tray from the oven and serve with a cooked grain.
Exclude soft, infested specimens or those with abnormally coloured pores. Use only an identified batch and maintain a full 28-minute cooking time.
Documented drying method
Drying in thin slices
Up to 6 months in an airtight container kept dry and away from light.Firm Pine boletes can be dehydrated for soups and sauces, but drying can never validate the species.
- Clean an identified batch and remove soft or infested areas.
- Cut regular slices 4 to 5 mm thick.
- Dry in a dehydrator at 55 to 60 °C for 8 to 10 hours, until brittle.
- Cool completely before closing the container and label it with the species and date.
- Discard the contents if condensation or mould appears, then rehydrate and cook thoroughly before use.
Recommended storage
Storage after complete drying
Up to 6 months in an airtight container kept dry and away from light.Storage starts only after every piece has reached the endpoint described in the drying protocol and cooled completely.
- Allow the entire batch to cool before closing the container to prevent condensation.
- Use a clean, airtight, dated container labelled with the inspected species.
- Keep the container dry, in darkness and away from heat.
- Discard the batch if condensation, mould or an abnormal smell appears.
