Boletus erythropus

Boletus erythropus is a fungus of the bolete family, found in Northern Europe. Described by Christian Hendrik Persoon in 1796, it derives its specific name from the Greek ερυθρος ("red") and πους ("foot"), referring to its red coloured stalk. Its French name, Bolet à pied rouge or 'Red-foot bolete' is a literal translation.

Though edible when cooked, it can cause gastric upset when raw and be confused with the poisonous Boletus satanas, though this has a pale cap.

Additional recommended knowledge

Essential Laboratory Skills Guide

How to quickly check pipettes?

Correct Test Weight Handling Guide: 12 Practical Tips

Description

A large solid fungus with a bay-brown hemispherical to convex cap that can grow up to 20 cm wide. It has orange-red pores and a fat colourful, densely red-dotted yellow stem 4-12 cm high. The flesh stains dark blue when bruised or broken. There is little smell. The spore dust is olive green.

Distribution and habitat

The fungus grows in deciduous or coniferous woodland, in summer and autumn, in Europe. it is often found in the same places as Boletus edulis.

Toxicity

Mild tasting, Boletus erythropus is edible after cooking though caution is advised as it resembles other less edible blue-staining boletes and should be avoided by novice mushroom hunters.

References