bolete

A bolete is a mushroom in the group commonly referred to as boletes, most of which lie in the order Boletales. The defining characteristic is a cap with a spongy, pore-bearing surface on the underside instead of gills. When mature, the pores release spores that are generally brown to olive-brown in color. Most boletes have a robust, fleshy cap and a stout stalk, and many show a reticulate (netlike) pattern on the stem, especially in the Boletus edulis complex. They are typically terrestrial and form ectomycorrhizal relationships with trees, ranging from pines and oaks to birches, with fruiting in forests during warm and moist conditions.

Boletes occur worldwide, with greatest diversity in temperate forests. Their morphology varies widely in color and texture, from smooth to scaly caps, and from pale to dark flesh, with varying stem lengths. The identification of individual species is often difficult and relies on factors such as spore color, bruise reactions, habitat, and microscopic features.

Edibility varies by species. Some, such as the porcini (Boletus edulis) and related taxa, are highly regarded as edible and widely consumed after cooking. Others are inedible or poisonous and can cause illness; some boletes impart a bitter taste and should be avoided. A well-known look-alike is the bitter bolete (Tylopilus felleus). Because misidentification can be dangerous, novices should consult local field guides or seek expert assistance before harvesting.