Edible mushroom - beginner Season - summer to autumn Common names summer bolete, reticulated bolete, summer cep
Scientific name meaning: From the Greek word Bolos - a lump - and the Latin Reticulum, meaning a net - a reference to the markings on the stem of this species
Habitat  A mycorrhizal fungus found with broadleaf trees, particularly oak, beech and chestnut. |
Overall structure and growth  A classic-shaped cap and stem mushroom that can often display a misshapen cap edge. It can be found as individual specimens and in groups. |
Cap  The cap can reach between 5 and 25cm. It is convex, flattening out with age, and appears in shades of grey-brown through to deep red-brown. The matt surface becomes slimy and sticky when wet, and is covered with tiny cracks. |
Pores, tubes and spores  The pores and tubes start off white to cream, ageing to yellow, then green-yellow. The spore print is olive-brown. |
Stem  The pale-brown stem is cylindrical to club-shaped and is covered in a net-like pattern (reticulation) that is the same colour as the stem surface. |
Flesh and smell  The flesh is firm and white with no colour changes. The smell is sweet and earthy. |
Possible lookalikes  The bitter bolete (Tylopilus felleus), pictured, is not poisonous but very bitter tasting. It could be mistaken for the summer bolete but it has pinkish pores and spores, and a large reticulation pattern on its stem. Very easily confused with the penny bun (Boletus edulis) but this is also a good edible. |
Use as a food Like other prized boletes, dehydration greatly enhances the flavour. It can be eaten cooked in most mushroom dishes and is also one of the few mushrooms that can be eaten uncooked Hazards None known at time of writing
Use in herbal medicine and medicine Potential as antibacterial and antiviral. If you are suffering from any ailment or need medical advice, please see your General Practitioner Other uses None known at time of writing 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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