A pale brown-capped bolete with a finely cracked surface, fruiting earlier than its porcini cousins.
Where it grows
The summer bolete fruits from late spring into midsummer, typically a month or more before the main porcini season. It prefers warm, lime-rich soils beneath mature oaks and beeches and is increasingly common across Europe with hotter summers.
How to recognise it
The cap is a softer, paler, more matte brown than its dark porcini cousin, and in dry weather it develops a fine mosaic of cracks like cracked earth. The stem is pale tan and covered over most of its length by a striking raised net pattern, more conspicuous than in any other European bolete. The flesh is white and does not blue.
Edibility & cautions
A choice edible — the species ranks among the best in flavour, sometimes preferred over Boletus edulis. The bitter Tylopilus felleus has pink-tinted pores and a dark net; the toxic blue-staining Rubroboletus species have red pores and instantly blue flesh.
Culinary use
Excellent grilled in thick slices, or sliced thin and dressed raw with oil, lemon, and parmesan.
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Summer Bolete starts with S and ends with E. Browse other mushrooms along the same letter.
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