German: Birkenpilz, Birkenröhrling
Other English names: Scaber stalk
cap diameter: 3 – 15 cm
height: 5 – 12 cm
trunk diameter: 1 – 5 cm
months: July – October
colours: (dark) brown smooth cap | brownish trunk, yellow pores.
characteristic: pores of mushroom turn greenish-blue upon contact
habitat: mixed forest, coniferous forest
taste: nutty, pleasant
smell: nutty, pleasant
Bay boletes are highly regarded as edible mushrooms in many European kitchens, especially the younger specimen. It is often compared to it’s distant relative the cep (Boletus edulis) but milder in taste.
Its main features are a brown to dark brown cap with fine creamy-yellow pores, which turn darker yellow to olive with age. Upon pressure the pores develop a distinct greenish-blue colour. The stipe is similar to the one of the cep but with longitudinal ridges as well as slimmer and more cylindrical.
Apart its nutty pleasant taste, the mushroom is said to gather high amounts of Caesium in certain areas and excessive consume is not recommended. In smaller quantities (under 10 kg a year) it should not be problematic. However, everyone has make this decision for him- or herself but for children and pregnant people we do not recommend this mushroom.
Boletus edulis (cep), Xerocomellus chrysenteron (Red cracking bolete), Xerocomus subtomentosus (Suede bolete)
Notes for cooking: Bay boletes are exquisite and suitable mushrooms for drying and will refine every meal. They are also excellent fried in butter or olive oil, also in combination with other mushrooms.
We have compiled this overview with the best of knowledge and belief, but do not claim to be complete and reserve the right to make errors.
Learn more about poisonous mushrooms and mushroom poisons here