kyoto
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Boletes ID PleaseHi guys, what do you guys all reckon about these ? Our short-list of possibles are :
Photo 1 = Leccinum Variicolor ?
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Photo 2 = Brown Birch Bolete ?
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Photo 3 = unknown at front and then maggotted Bay Bolete at the back ?
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kyoto
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well, did a few spore prints and they are all sort of brownish.
The tubes on all of them also turned to a greenish brown colour after a few hours. All sliced and drying nicely now:)
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PeteS
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Hi,
Hard to tell from the photos,
Photo 1 - looks like there could be some L. scabrum (Brown Birch Bolete) in there, on the left. L. variicolor should go pinkish when the cap is cut and intense blue-green at the base of the stem.
Photo 2 - looks like L. scabrum (Brown Birch Bolete). I find it tastless even when dried. A lot around this year.
Photo 3 - just POSSIBLE that it could be Boletus aereus (Dark Cep), the best Bolete of the lot in my view. But this is only a guess as I can't get a good look at the stem. Smell and taste would help (nibble a bit then spit it out). If it's B. aereus it will smell and taste very strong. There have been quite a few of these about this year. I have found as many as Boletus edulis, which well isn't a lot!
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Truffle
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L.variicolor is delicious raw
L. scabrum, not that well flavored but when firm its still very good fried with garlic etc
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PeteS
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| Truffle wrote: | L.variicolor is delicious raw
L. scabrum, not that well flavored but when firm its still very good fried with garlic etc |
Eating some mushrooms raw is a good point, and L.variicolor is probably best eaten raw as it does loose some taste when cooked. Dried it is better too.
Just about anything is good fried with garlic, well, if you like garlic 
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kyoto
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I did have a little bite & spit out to eliminate the possibility of the bitter bolete. They did not taste that strong so it all seems to point to the brown birch bolete. On the other hand, they dry very well, are not magotted and have a good mushroomy smell not dissimilar to the dried bay bolete that we picked loads of 2 years ago.
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