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scarletina bolete (Neoboletus luridiformis)
Neoboletus luridiformis is a strong tubercle with dark brown cap, red pores and red flocked stem without net. Its yellow flesh immediately blues deep dark blue.
Scientific name: Neoboletus luridiformis
Features
The cap is 5 to 20 cm wide, dark brown to black brown, velvety dry. The tubes are yellow to olive yellow, the pores orange to blood red; they blue to print immediately. The stem is strong, yellow with dense, red flakes and no net. Ring and volva are missing. It smells inconspicuous. Don't try it raw. The flesh is bright yellow and immediately turns deep dark blue when cut. Olive brown
Habitat
Spruce, fir, European beech.. Acidic soils.. From the lowlands to the mountains.
Season
May to October Partly later.
Weather and fruiting
Edible only when thoroughly cooked — never raw. Often plentiful after warm, wet spells.
Lookalike risk
Devil's bolete: It has a light gray cap, a red net on the stem, and blues only moderately; Smell of carrion in old age. Lurid bolete: It has a red net instead of flakes on the stem. Bitter bolete: It has yellow pores and tastes bitter.
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FAQ
What does the map show?
Weather-based foraging chances, not a guarantee that fruit bodies stand at the pin.
Can I eat this mushroom?
No page replaces identification. If unsure, leave it or ask an expert.
Scarletina bolete: is it edible?
Yes, it is an edible mushroom. Raw poisonous, eat only well cooked; do not confuse with Rubroboletus satanas.
Scarletina bolete: when and where does it grow?
In central Europe the season runs May to October. Partly later. Habitat: Spruce, fir, European beech.
Scarletina bolete: what are the lookalikes?
The most important distinction is from Devil's bolete (Rubroboletus satanas, poisonous): It has a light gray cap, a red net on the stem, and blues only moderately; Smell of carrion in old age. Other lookalikes: Bitter bolete, Lurid bolete.
When is a trip worth it?
Edible only when thoroughly cooked — never raw. Often plentiful after warm, wet spells.