unidentified bolete

morgy · #1 (**permalink**) 27-09-2009, 11:07 AM

found this yesterday under at the edge of a beech (i think!) grove in northumberland. smells and tastes excellent, firm texture. pinkish stem, flesh yellow imediately after cutting, bluish tinged after a little while.

can't seem to find a good match in Phillips.

sarah64 · #2 (**permalink**) 27-09-2009, 12:18 PM

Hey Morgy,
Could it be a Yellow Cracked Boletus?? I'm no expert but from the photo the cap looks like its cracked exposing yellow. You could Google it.
Yellow-Cracked Boletus. Boletus Subtomentosus. Boletus Chrysenteron
Cheers
Sarah

morgy · #3 (**permalink**) 27-09-2009, 12:39 PM

good suggestions, but i'm not convinced yet. the cap is definitely cracked, but it exposes creamy white rather than yellow. and the description doesn't mention any possibility of a rosy-hued stem, which is definitely a distinctive feature i'd think.

on closer inspection, the tubes are rosy coloured too in occasional infolded parts - the rest are yellowy brown.

smells delicious, i want to eat it!
but concerned it might be a satanus-alike...

would any differently angled photos be helpful?

cheers,
rog.

thebeard · #4 (**permalink**) 27-09-2009, 01:34 PM

wouldnt be satanas, the cap is the wrong colour and it smells horrible and its flesh turns blue when cut. i'm pretty sure this is boletus chrysenteron, the unchanging flesh, yellow pores and red bit at the top of the stipe point towards that

flaxton · #5 (**permalink**) 27-09-2009, 05:11 PM

Morgy
Those pores look red to me even though the tubes are yellow so I would suggest it is Boletus luridiformis

Mal

morgy · #6 (**permalink**) 28-09-2009, 02:46 PM

ok, i'll assume it's chrysenteron for the moment. i'll see if it goes mushy when cooked... (it seems somewhat unlikely currently, as it's as firm as a good cep).
better do it before the maggots get the better of it!

slightly surprised though by the fact that there appears to be no red under the skin of the cap (chrysenteron is "Red Cracked", right?). also the stem is at least 35mm, and the description says 10-15mm.

if mushy it is, then i guess it should be better dried, as the aroma is definitely good.

BTW, is luridiformis the same as luridus? if so, this does look more similar, but the flesh doesn't seem to change colour on cutting nearly as strongly or as quickly as described. in fact, i cut a piece a few minutes ago and there's still little perceptible change.

cheers,
rog.

alge · #7 (**permalink**) 28-09-2009, 03:56 PM

Hello Morgy, please don't eat something your not certain about. Its good to have you on board and you dont want to develop a cavalier attitude when your liver and kidneys are your bartering currency. B. luridiformis shows no reticulation on the stem luridis does. Be sure you know what it is post it here get it cross checked several times, when you are 100% certain you know what it is or equally important know what it aint, then you wont be morgy of the morgue. (ok so to be 100% you need a microscope but i'm sure you get my drift)
I am cautious maybe too cautious but i'm very much alive.

Unlike my dodgy I'ds you can trust Flaxton he knows his stuff.

alex

morgy · #8 (**permalink**) 28-09-2009, 04:10 PM

yes, you're right. i'm still not happy with the identification - the stem is not reticulated, but neither does it turn rapidly blue when cut (or blue at all, actually, looking at the piece i cut a few hours earlier). is it possible that the blueing effect could be mitigated by the fact that the specimen is rather dry?

any suggestions for a definitively distinguishing feature?

is there a poisonous variety that this could be?

rog.

flaxton · #9 (**permalink**) 28-09-2009, 04:49 PM

Rog
Are the pores yellow or red? If red then leave it alone. The blue reaction is more likely to be less intense because of the delay in cutting it rather than the dry conditions but that may have some effect. I was told you can only rely on the colour change reaction if it is checked within 1/2 hour of the fruitbody being picked.

Mal

morgy · #10 (**permalink**) 28-09-2009, 05:13 PM

ah, that's very interesting, thanks.

the pores are almost entirely browny-yellow, but in one or two places there's
a crinkle in the cap, and in the fold (and also some of the margins) the pores are pinky red

perhaps that means that the whole thing was red originally
and has turned yellow brown with age and/or exposure?

according to this site, Luridiformis, if that's what it
is (Phillips doesn't mention it) is "edible when cooked well",
but you'd still avoid it, right?

BTW, i'd be interested to know how common this species is.

rog.