Deceiving bolete - Suillellus queletii
- The Foraging Course Company
- 13 minutes ago
- 2 min read
Edible mushroom - advanced Season - summer to autumn Common names Deceiving bolete,
Scientific name meaning: From the Latin suillus, meaning pig/swine and the surname of French mycologist Lucien Quelet
Overall structure and growth  A mushroom with identification points that can be variable. It often fruits in small groups. |
Cap  The cap can reach between 5 and 15cm. It is convex, flattening out with age, and appears in shades of brown from buff to red-brown. It is dry and powdery at first becoming smoother as it ages. It bruises deep blue-black when damaged. |
Pores, tubes and spores  The tubes are yellow and pores are orange-yellow. They both bruise dark blue when damaged. The spore colour is olive-brown. |
Stem  The stem is cylindrical to club shaped and the base tapers to a root like point. It is yellow in colour, becoming deep purple-red towards the base, and covered in a red-orange fine fluffy surface. It bruises blue-blakc when damaged. |
Flesh, smell and taste  The flesh is firm and pale yellow but deep purple-red in the stem base. It bruises blue when damaged. The taste is slightly acidic and smell is mile and pleasant. |
Possible lookalikes  Could easily be mistaken for other blue staining boletes such as the scarletina bolete (Neoboletus luridiformis), pictured, but this has more orange to red pores and dots on the stem rather than floccules, and the lurid bolete (Suillellus luridus) but this has reticulation (net-like pattern) on its stem. |
Use as a food A good tasting bolete that should be cooked. Care must be taken not to confuse with poisonous blue staining boletes Hazards Care must be taken not to confuse with poisonous blue staining boletes
Use in herbal medicine and medicine None known
If you are suffering from any ailment or need medical advice, please see your General Practitioner Other uses None known Importance to other species Food sources of many invertebrates
Always stay safe when foraging. You need to be 100% sure of your identification, 100% sure that your foraged item is edible, and 100% sure that you are not allergic to it (it is good practice to always try a small amount of any new food you are consuming). If in doubt, leave it out!
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