Boletus aereus: The Ultimate Mushroom Guide
About The Boletus aereus Mushroom
Boletus aereus is a most sought-after edible mushroom. It is just as good as its famous close relative, Boletus edulis but its flesh is rather firmer.
Commonly found at the edges, beside walks or in clearings in oak and beech woodlands, Boletus Fereus tends to fruit a little later than Boletus edulis, which in turn appears somewhat later than the Summer Bolete, Boletus reticulatus.
The fungus produces spore-bearing fruit bodies above ground in summer and autumn. Like other boletes, B. aereus has tubes extending downward from the underside of the cap, rather than gills; spores escape at maturity through the tube openings, or pores.
Other names: Queen Bolete, Bronze Bolete.
Boletus aereus Identification
Medium and big size, from 5-10 (30) cm, fleshy, initially hemispheric then convex, finally flat, slightly overhanging margin, dry cuticle, finely velvety in the young specimen, without decorations, shows a bistre-brown coloring to assume a blackish “bronzy” tone, but also paler colorings can be found.
Very small tubules, long, adnate, thick, from white to yellow to olive-green with the ripening of the spores, easily loosening from the flesh of the cap, non-staining at the cut; small pores concolorous to the tubules, non-staining when touched.
5-18 (20) x 5-12 cm, firm and sturdy, from obese to barrel-shaped, rounded, bulbous, of brown color, always paler than the cap, shows a concolorous to the cap small net, which extends mostly on the upper part.
White, firm, compact, and non-staining. Fungous smell and taste.
The flesh, when in contact with strong bases such as the KOH (potassium hydroxide) and NaOH (sodium hydroxide), assumes a more or less brown coloring.
Spindle-shaped, smooth, 13-16 x 4-5 µm.
In woods, especially oaks, but also chestnut, purely xerophytic species, loving the warm and dry locations, much more infrequent in the north whilst it is more common in the Mediterranean and Apennine zones. The growth takes place in autumn.
Excellent; even raw, if consumed in small quantities.
Simple recipes for this mushroom you can find here.
Boletus aereus Similar Species
Is very similar to B. aereus, also occurring during the summer months under broad-leaved trees. It has a paler, often cracked cap and a usually paler stipe covered in a more elaborate and pronounced whitish reticulation, often extending to the stipe base.
Occurs under conifers, mostly Pinus sylvestris, and has a reddish-brown cap. Microscopically, it can be separated by the more inflated, club- to spindle-shaped hyphal ends of the pileipellis.
Occurs later in the season during lower temperatures, mostly under Picea. It has a paler viscid cap and a paler stipe with an acute white reticulation. Microscopically, it has gelatinized hyphal ends in the pileipellis.
Boletus aereus Nutrition Facts
Based on analyses of fruit bodies collected in Portugal, there are 367 kilocalories per 100 grams of bolete (as dry weight).
The macronutrient composition of 100 grams of dried bolete includes 17.9 grams of protein, 72.8 grams of carbohydrates, and 0.4 grams of fat.
By weight, fresh fruit bodies are about 92% water. The predominant sugar is trehalose (4.7 grams/100 grams dry weight; all following values assume this mass), with lesser amounts of mannitol (1.3 grams).
There are 6 grams of tocopherols, the majority of which is gamma-tocopherol (vitamin E), and 3.7 grams of ascorbic acid.
Boletus aereus Taxonomy & Etymology
The scientific name Boletus aerus originated in Jean Baptiste Francois Pierre Bulliard's 1789 description of this species. Synonyms of Boletus aereus include Boletus mamorensis Redeuilh
The generic name Boletus comes from the Greek bolos, meaning lump of clay; the origin of the specific epithet aereus is Latin and means copper or bronze (in color) - hence the common name Bronze Bolete. Some people refer to it as the Black Porcini or the Black Cap Bolete.
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