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OfflineCyber
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Identifying Boletus
    #10363357 - 05/19/09 08:35 AM (14 years, 9 months ago)

Ok, every summer there are tons of Boletus that show up under oak trees around me. I love finding them and have a lot of patches where they grow. But I seem to get conflicting information as to the edible ones vs the poisonous ones and I will not eat anything I pick until I am 100% sure.

So I have seen written that the ones that bruise blue are poisonous. Another book says as long as the spore print is green/brown they are safe. Another reference lists all but one of them as poisonous accept one, and another says they are the best for beginners to ID because there is only one of them that is poisonous.

So, I collect, photo, and print them and even tasted one (great mushroom taste) all of them have had green/brown prints and some of them have bruised blue/black after 30 min but none have had the instant bluing  I have seen as a trait of a poisonous one.

So how safe are the boletus and which is the correct reference to use when ID'ing them?


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InvisibleHerbBaker
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Re: Identifying Boletus [Re: Cyber]
    #10363622 - 05/19/09 09:57 AM (14 years, 9 months ago)



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Offlinequadracer
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Re: Identifying Boletus [Re: HerbBaker]
    #10363994 - 05/19/09 12:00 PM (14 years, 9 months ago)

Boletus appendiculatus grows under oaks, stains blue, and is delicious!

Boletus regius is similar too, in the fact that it blues and has an olive-brown spore print.  Also edible.


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OfflineAlan RockefellerM
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Re: Identifying Boletus [Re: Cyber]
    #10364028 - 05/19/09 12:07 PM (14 years, 9 months ago)

Quote:

So I have seen written that the ones that bruise blue are poisonous.




Some are, other blue stainers are edible!

Quote:

Another book says as long as the spore print is green/brown they are safe.




Nah there are lots of toxic ones with that color spore print.

Quote:

Another reference lists all but one of them as poisonous accept one, and another says they are the best for beginners to ID because there is only one of them that is poisonous.




Nah there are lots of toxic ones.

Boletes are edible if they grow in North America, are in the genus Boletus and do not stain blue or have a red pore surface. Boletus that stains blue or have a red pore surface may be edible, they need to be ID'd to species to be sure.

* Tylopilus is usually edible if its not bitter but some species like Tylopilus eximius and another unknown one that grows in the rocky mountains causes upset stomach.

* Leccinum is edible as long as it doesn't have an orange or red cap.

* Suillus is generally edible, especially if you remove the slimy pellicle.


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InvisibleGerman Kahuna
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Re: Identifying Boletus [Re: Cyber]
    #10364058 - 05/19/09 12:14 PM (14 years, 9 months ago)

Some of the best Boletes I pick year after year are heavy blue stainers. Xerocomus badius is one of them, for example. Delicious edible.


--------------------
"Vegetarian" [ /ˌvedʒəˈteəriən/] - Ancient slang meaning "village idiot who can't hunt, fish or ride".


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OfflineStealthgrower
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Re: Identifying Boletus [Re: German Kahuna]
    #10364129 - 05/19/09 12:37 PM (14 years, 9 months ago)

Alan, you never cease to amaze with your knowledge of this hobby/science.  I have found Boletes with yellow pores that have a very fast bluing reaction.  Never tried eating them or identifying them but they are cool to play with!  :grin:


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Infea said:
You ever seen that movie Constantine.  Well they pass into hell several times.  In hell there are melting human bodies, in your tub are melting mushroom bodies.  Your tub had passed into mushroom hell.


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InvisibleHerbBaker
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Re: Identifying Boletus [Re: Stealthgrower]
    #10364538 - 05/19/09 02:12 PM (14 years, 9 months ago)

The red-pored boletes B. erythropus and B. luridus are edible when well-cooked, those are the exceptions to the rule.

Here are some good guidelines for beginners

Edibility Rules for Boletes

by Michael Kuo

(The rules for eating boletes will only help you if you're sure you know what a "bolete" is; please study the keys and their accompanying texts, especially the Key to Boletes, if you are unsure. Please also read our Disclaimer.)

The boletes form a relatively safe (and decidedly tasty!) group of mushrooms, as far as edibility is concerned. However, some poisonous species exist, and a few fatalities resulting from boletes are on record. The rules below reflect what is currently known about boletes--but there is, of course, always the possibility that you may find a mushroom that is uncharacteristic or simply unknown. Always experiment with new species by eating only a bite or two the first time, and waiting 48 hours before continuing!

If you have some experience with boletes, you will notice that the rules wind up excluding some good edibles (Boletus bicolor, for example). But they will also exclude all the boletes known to be poisonous--and by the time a mushroom collector can distinguish Boletus bicolor from the poisonous Boletus miniato-olivaceus, she will be identifying mushrooms to species with enough confidence to consult edibility reports for individual mushrooms.



Eat Only Fresh, Young Specimens

There are two reasons for this. First, you will eliminate the possibility of simple food poisoning resulting from the consumption of rotting food (and you will avoid eating some nasty critters that tend to inhabit older specimens). Second, this will force you to consider only specimens whose macrofeatures are still easily recognizable. Pore surfaces of some boletes can eventually become brownish or blackish, regardless of the colors they manifested their prime--and bruising or staining reactions are no longer trustworthy with old mushrooms.



Avoid Boletes with Red or Orange Pore Surfaces

The currently documented most-poisonous boletes, like Boletus satanas, have red or orange pore surfaces, like the mushroom in the illustration (see the top arrow). Do not eat any bolete whose pore surface is red or orange, or some version of these colors.



Avoid Boletes That Stain or Bruise Blue to Green

Admittedly, this rule eliminates nearly half of all boletes. But it also eliminates all the boletes, besides the red- and orange-pored species, known to be poisonous, or for which edibility is suspect--particularly those in the Fraterni constellation. In the illustration, the bottom arrow indicates the flesh of a bolete turning blue on exposure to air. Also check for blue bruising by teasing the cap, stem, and (especially) the pore surface with the flat side of a knife.

Avoid Orange-Capped Leccinum Species

Leccinum includes some very good edibles, but the record is becoming more and more clear: some people are adversely affected by some of the orange-capped species. Marilyn Shaw has documented this in Colorado (see Bessette, 2000, 374), and some field guides will mention the possibility. I know from personal experience; I am one of the "some people" adversely affected--and I can tell you that the poisoning is not at all how you want to spend one or two days of your life!

There are many Leccinum mushrooms with orange caps. But since Leccinum species are notoriously difficult to separate, even for experts, you should avoid any orange-capped species. If you are not sure you can distinguish Leccinum species from other boletes, you should change this rule and not eat any boletes with orange or orangeish caps.





© 2000-2005, MushroomExpert.Com


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OfflineMorrie
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Registered: 09/29/15
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Re: Identifying Boletus [Re: HerbBaker]
    #22310710 - 09/29/15 08:19 PM (8 years, 4 months ago)

Quote:

HerbBaker said:
Generally speaking, stay away from any red pored Boletus.
Always identify to species, there are several that will make you sick, there has been only one death reported from eating a Boletus species, B. pulcherrimus







Here is a report of another death, this time from Rubinoboletus.

https://www.mja.com.au/journal/2005/182/6/fatal-muscarinic-syndrome-after-eating-wild-mushrooms


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