Summer Bolete

How to recognise it

The summer porcino has a matt, dry, velvety cap, pale hazel to mid-brown. In dry weather the cap cracks into a fine network. It is never greasy and its edge is no paler than the centre. Its clearest mark is a raised net that runs down the stem almost to the base. The pores are white, then yellow-olive. They do not change colour. The white flesh is softer than in porcini. The devil's bolete (Rubroboletus satanas) and Le Gal's bolete (Rubroboletus legaliae) share its oak woods. But they have red pores and flesh that turns blue. The bitter bolete (Tylopilus felleus) has pink pores and a dark net.

Where it grows

It grows with oak and sweet chestnut and also with beech, lime and birch. Look at wood edges, in parks and on sunny slopes, from the lowlands to about 1,000 m. It is common in central and southern Europe, especially in south-west France and Portugal. In Britain it is rare.

When

This is the first porcino of the year. It starts in May on low ground and in June in the mountains. The main season is July to early September, after warm rain. It lasts until the first autumn cold.

Picking

Cut or twist it out and leave the small ones. In hot weather many are maggoty. Halve them on the spot and leave infested ones in the wood. Many Italian and Spanish regions require a permit.

Cooking

Many cooks rate it the finest porcino. It is sweet, nutty and fragrant. It is good for drying, sauces and egg dishes. Once you've identified it with certainty, cut away maggoty parts and cook it through.

Keeping

Of all the porcini, it keeps worst. Cook or dry it the day you pick it.

Toxic look-alikes

• Rubroboletus satanas · Toxic - do not eat
• Rubroboletus rhodoxanthus · Toxic - do not eat
• Neoboletus subvelutipes · Toxic - do not eat
• Boletus sensibilis · Toxic - do not eat
• Boletus huronensis · Toxic - do not eat
• Rubroboletus pulcherrimus · Toxic - do not eat
• Rubroboletus eastwoodiae · Toxic - do not eat
• Rubroboletus legaliae · Toxic - do not eat
• Tylopilus felleus · Not edible
• Tylopilus rubrobrunneus · Not edible
• Tylopilus plumbeoviolaceus · Not edible