Indelés

Indelés are a type of edible fungi belonging to the genus *Boletus*. They are characterized by their fleshy texture and often large, convex caps. The underside of the cap features pores rather than gills, a key feature that distinguishes them from many other mushroom species. The pore surface is typically whitish in young specimens, maturing to yellow or greenish-yellow. Their stems are usually stout and often have a reticulated pattern.

These mushrooms are found in various forest environments, often growing in mycorrhizal associations with trees, particularly oak and pine. The term "indelés" itself is a colloquial or regional name and does not represent a distinct taxonomic classification. Different species within the *Boletus* genus might be referred to by this name depending on the geographic location.

Many species of indelés are considered edible and are prized for their rich, earthy flavor and firm texture. They are commonly used in culinary dishes, such as stews, risottos, and sauces, or can be dried for later use. However, as with all wild mushrooms, proper identification is crucial to avoid misidentification with poisonous varieties. It is recommended to consult with experienced foragers or mycologists before consuming any wild mushroom. Some species can cause gastrointestinal upset if not properly prepared or if consumed in large quantities.