Penny Bun

Where it grows

Penny bun — so called for the resemblance of its bun-shaped cap to a fresh roll — is the British folk name for Boletus edulis. It fruits from late summer through autumn under broadleaf and coniferous trees, particularly favouring mossy soils beneath old oaks, beeches, and birches.

How to recognise it

The cap is smooth and rounded, varying from honey to dark chestnut brown. The pores beneath are white when young, gradually ageing to olive-yellow, and never red. The plump cream-coloured stem carries a fine raised reticulum (net) near the top. Crucially, the flesh stays white when cut and does not bruise blue.

Edibility & cautions

A choice edible. Two key cautions: the bitter Tylopilus felleus has pink pores and pinkish reticulum; older boletes are commonly riddled with insect larvae and should be halved before being put in the basket.

Culinary use

Fresh young caps are exceptional sliced and pan-fried; older specimens dry beautifully and concentrate the flavour for risotto and broth.