estéls

Estels are a type of edible fungi belonging to the genus *Boletus*. Commonly found in temperate woodlands, they are prized for their firm texture and earthy flavor. The cap of an estel typically ranges from 5 to 15 centimeters in diameter and can vary in color from light brown to dark chocolate. The underside of the cap features pores rather than gills, which are characteristic of boletes. When young, these pores are usually whitish, maturing to a yellowish-green hue. The stem is often stout and can be covered with a fine, velvety texture.

These mushrooms are mycorrhizal, meaning they form a symbiotic relationship with the roots of trees, typically oaks and beeches. This association is crucial for their growth and survival, and as a result, they are often found in established forests. Estels are popular in European cuisine, particularly in countries like France, Italy, and Spain. They are versatile in the kitchen, commonly used in risottos, sauces, stir-fries, or simply sautéed with garlic and herbs. It is important to correctly identify estels before consumption, as some similar-looking mushrooms can be poisonous. Professional foragers and reputable sources are recommended for identification.