Aureoboletus projectellus

Cap flesh tastes lemony. Well-netted stem w/viscid-when-wet bottom, often w/white mycelium. Cap edge projects past the pores to form a ridge.

SKU: Boletus projectellus Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Name in North American Boletes: Boletus projectellus

Genus: Aureoboletus

  • Genus 2: Boletus
  • Genus 3: Boletellus
  • Genus 4: Ceriomyces

Species: projectellus

Common Name:

Tells: Cap flesh tastes lemony. Well-netted stem w/viscid-when-wet bottom, often w/white mycelium. Cap edge projects past the pores to form a ridge.

Other Information: Yellow pores age toward brown & bruise lemon yellow. Cap shape often shifts from from a hamburger bun to a “cupcake” shape as the tubes extend in maturity. Cap surface often cracks in age. White cap flesh often has a rosy tinge & slowly stains yellow-brown. Likes pine, especially Scot’s Pine. An eastern version of the Admirable Bolete (B. mirabilis).

Science Notes: DNA testing moved this mushroom into the newly erected genus “Aureoboletus” (“Aureo” from the characteristic sunny-yellow pores).

Edibility: Good. Reported to be much better when fresh.

CHEMICAL TESTS:

  • NH4OH (Ammonia): No reaction.
  • KOH: No reaction.
  • FeSO4 (Iron Salts): Cap surface turns olive. Cap flesh turns pale gray.

Links:

National Audubon Society Field guide to Mushrooms, Gary Lincoff 570 Mushrooms of West Virginia and the Central Appalachians 305 North American Boletes 139 65

Got something to discuss?


Guest
Carson Barnes
5 months 26 days ago

I’m certain this is what comes up in the pine mulch at Wyomia Tyus Park in Griffin, GA, on the islands in the parking lot. There are actually two species there, one bruises somewhat blue, the other not, both with bright yellow pores and both taste strongly of lemon. There are bitter boletes nearby. I’ve cooked them (having tasted them, and research shows nothing toxic that resembles them) with pasta and shrimp, also with chicken, the texture is crisp and meaty after cooking, the lemon flavor goes well with many foods. They also pickle well.

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Scott Pavelle
5 months 24 days ago

Have you got a photo to share? It’s definitely been found in North Carolina so you aren’t that far off geographically.