Caloboletus firmus (“Piedmont Bolete”)

Dense, firm, pale yellow cap flesh blues, sometimes slowly, and tastes mildly bitter. Red-orange pores stain blue. White-tan-gray stem, usually w/red netting, bruises olive-brown.

SKU: Boletus firmus Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Name in North American Boletes: Boletus firmus

Genus: Caloboletus

  • Genus 2: Boletus

Species: firmus

  • Species 2: piedmontensis
  • Species 3: satanas var. americanus

Common Name: “Piedmont Bolete”

Tells: Dense, firm, pale yellow cap flesh blues, sometimes slowly, and tastes mildly bitter. Red-orange pores stain blue. White-tan-gray stem, usually w/red netting, bruises olive-brown.

Other Information: White-gray to tan-pink or olive cap. Likes oak & beech.

Science Notes: DNA testing moved this mushroom from Boletus to a newly erected genus called “Caloboletus”.

Edibility: Avoid. Too bitter to eat.

CHEMICAL TESTS:

  • NH4OH (Ammonia): Cap surface turns blue/slate before becoming dingy gray or pale grown. Cap flesh turns brownish.
  • KOH: Cap surface turns yellow-brown to blackish brown. Cap flesh turns reddish brown to dull amber.
  • FeSO4 (Iron Salts): Cap surface turns slate blue. Cap flesh turns dark gray to grayish olive.

Links:

National Audubon Society Field guide to Mushrooms, Gary Lincoff 0 Mushrooms of West Virginia and the Central Appalachians 0 North American Boletes 111 189

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