Boletes (Boletus spp.) are not necessarily a beginner mushroom. They are also one of the least edible looking, with a spongey surface of pores where you’d expect the gills.
Many varieties of boletes are toxic and will make you sick. Most of these toxic boletes having red to orange pore/”mouth” structures and/or they cut and bruise a blue tinge. Some species can have the toxins removed with processing. And note that despite what much of the Internet says, some species hereabouts don’t have these colourful token signs of toxicity (e.g. lilac brown bolete, which is mistakenly called edible in older guides but can make a person very ill). Accurate identification is important.
For this feature, the brown ones are a little easier to ID and more likely to be edible so we’ll focus on a couple of those.
There is a most popular edible bolete, and that’s the fat stemmed “penny bun” (Boletus edulis) which has an intense umami mushroom flavour. It prefers to grow around conifers like spruce and hemlock.
The most common boletes in Ontario include the bitter bolete (Tylopilus felleus) pictured above, which sadly is inedible. The red capped scaber (Leccinum aurantiacum), which is one that some experienced mushroom foragers cook thoroughly to remove the toxins. And the brown-birch (Leccinum scabrum) pictured below, which is edible.
Last I looked, the popular king bolete or penny bun was the 6th most found in Ontario. Of course, it’d also be the most looked for which could be skewing the numbers.
But dang, there are over 100 species found in Ontario and quite the mix here. You really need a key (like the one in North American Mushrooms: A Field Guide to Edible and Inedible Fungi) and a decent level of mushroom foraging experience for boletes. Some would say boletes are a beginner mushroom simply due to them potentially making you sick but not being deadly. I’d personally rank it mid-level. Also, groups like Boletes of North America may be helpful, but shouldn’t be solely relied on.
Boletes especially like to grow around oak and beech, spruce and hemlock. They can be found from summer to autumn. Their size makes them easy to notice, which is why I’m covering such an intimidating species to forage so early in our inclusion of edible mushrooms here at Song of the Woods. For many in cottage country, a huge bolete will be the first mushroom they ever notice.
Edible Uses of Bolete Mushrooms
The most common way to prepare an edible bolete is to sauté it. Remove any slimy parts first. Remove the worms if you want!
You can preserve them by thinly slicing and dehydrating.
WARNINGS
And the Usual Cautions:
1) Most medicinal herbs, if edible, are meant to be eaten in moderation, even sparingly. Some require extra preparation. Tannins are toxic if consumed in excess. Before taking any new supplements, you should consult with a healthcare professional.
2) A vast amount of these herbs are diuretic. (See the Medicinal tags above to check if this featured herb is one of them!) Diuretics are generally safe, but they can be risky for people with other medical conditions or who take certain medications. Please consult your doctor if you have any health conditions.
3) People can be allergic or sensitive to nearly any plant; try new herbs one at a time at your own risk. For instance, saponins commonly cause stomach upset.
4) For serious medicinal use, I must recommend receiving a diagnosis and working with a reputed health care provider. I generally do not post specific treatments and dosages because I think that is best between you and your health care provider, and ideally monitored.
5) Anyone pregnant, nursing, or taking prescription drugs should talk to a health care professional before adding new food items to their diet.
6) Many plants have look-a-likes, and sometimes they are poisonous.
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RESOURCES
North American Mushrooms: A Field Guide to Edible and Inedible Fungi
Eating Wild in Eastern Canada: A Guide to Foraging the Forests, Fields, and Shorelines
The Forager’s Calendar: A Seasonal Guide to Nature’s Wild Harvests
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