Boletus mushrooms, also known as porcini mushrooms, is a broad species of mushrooms that contain many edible species and no deadly ones. That’s not to say they’re all good to eat, though. Many will make you WISH you were dead, according to the many stories of upset stomachs and days of pain I’ve read in books and online. Fortunately, identifying an edible bolete isn’t hard. Though you may not get the species correct, all you need is a few filters in your foraging that will ensure you don’t consume the “wrong” kind of bolete… and God has helpfully designed this mushroom with a few simple characteristics that makes this identification easy.
Other easy-to-identify Florida mushrooms include mushrooms from the Boletaceae family such as the King Boletus mushroom or Porcini mushroom. As a common edible mushroom, these mushrooms have a mildly nutty taste, grow in the early fall or spring and show up in fir, spruce, or pine forests. Tops are medium-to-large-sized with brownish-red, brown, or tan caps. Instead of gills on the underside of the cap, boletus looks spongy-like with small pores that release spores. Young mushrooms have whitish spores which mature to a yellow-olive color. They have thick stalks, often with a bulb near the ground that tapers toward the top beneath the cap.
To avoid collecting boletus mushrooms that may be poisonous make note: Don’t pick mushrooms with white gills, a skirt or ring on the stalk or a sack-like base known as a volva at the bottom of the stem. While some edible mushrooms do have these features, there are deadly versions, like the mushrooms in the Amanita family, that can result in death. Avoid mushrooms that have red stalks or caps. Again, there are edible versions of mushrooms with these features, but there are also very poisonous ones. Never eat a mushroom you’re not 100 percent certain that is safe to eat. If you have questions about its safety after checking the mushroom against pictures in books or online, don’t eat it.
3 grams, 5 grams, 7 grams