Mushroom cravings invade our heads when the season arrives. Boletus reticulatus or aestivalis is another mushroom from the Boletales family. One of the fastest to come out. Let’s see when the weekend comes around and we’ll go get some mushrooms. Let’s see what we find. Basket, knife and book in hand we went to the mountains to try our luck.
habitat of the Boletus estivalis
Boletus aestivalis is another species of the genus Boletus perfectly edible and appreciated. It shares a habitat with other fungi of the genus and is mainly found in Europe. In the southern regions of Europe, it tends to disappear because it needs more humid forests, deciduous species such as oak, beech, holm oak, etc. although it is true that we can find some species in pine forests.
Here we have a map from GBIF.org with the areas where this species is usually found.
In Spain we are at the limit of growth of this species, being the most present areas of the plateau of Castilla y León and of all the Cantabrian and Pyrenean mountains.
Why is it also called Boletus reticulatus?
This name is the one that struck me first, although we think it is more accepted B. estivalis from a taxonomic point of view. The fact is that on the foot it has a very marked grid and that is why it is called Reticulated Boletus.
If we go back to the original name (Boletus estivalis) we can deduce the time of release of this popular mushroom. In summer. Depending on climatic conditions, it may even appear in late spring in humid areas where summers are not extremely dry. Their presence can last until autumn.
Let’s say yes, we can say that the Boletus estivalis is much earlier than its gender parents so if we come across a bolete in late spring, summer, or very early fall, it has many ballots to be that species.
The identification keys of the Boletus estivalis
The color of the hat is more beige or light brown than other famous Boletus. B. aereus Yes B. Pinophile they have a much darker cap cuticle and a reddish brown, respectively.
It can often be confused with the B. edulis. Both have similar color cuticles and furthermore they vary as the carpophore evolves from young to mature.
However, the cuticle Boletus reticulatus it sometimes cracks when it matures. Here we have a very exaggerated example.
As we said before, the reticule of the foot is one of the main keys to distinguish it from B. edulis mainly. Sometimes B
What other porcini mushrooms are edible?
It is not usually confused with other inedible boletus since it does not turn blue when cut, nor does it have any reddish colors on the stem, tubes or cap.
Besides Boletus aestivalis, there are many other mushrooms from the Boletales family. Many of them are indigestible, poisonous or have a bad taste, but they usually have very bright colors. Very bright reds on the stem, tubes or cap, very intense yellows. There are some which in contact with the air oxidize in blue and greenish. All these porcini mushrooms are directly thrown away. They are easy to identify and pose no problem.
However, there are basically 4 good porcini mushrooms.
There are others like king boletus, B. appendiculatus which are also edible but less appreciated than the previous 4. In addition, king boletus It has a purplish-red cap that could make other ceps doubt as B. rhodopurpureus.
For an expert mycologist there is no doubt, but a mushroom lover who knows 4 identification keys, without a book and without someone expert to tell him what species we are dealing with, will undoubtedly end up dismissing these two last before any possibility of confusion.
Can Boletus aestivalis be frozen?
Yes. It can be frozen like any boletus. The genus of boletales is most grateful in the freezing process. Its spongy structure allows the mushroom to resist thawing very well, maintaining the integrity of the mushroom and its flavor very well.
Other species such as the níscalo (Delicious milk cap) are lethal to frost. When they thaw, they completely lose their consistency and look more like an unpleasant mucous mass.
Don’t like the mountains? Don’t like to go for Boletus but love the taste? You can also buy them dried!