Suede bolete Xerocomus subtomentosus
edible
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Its cap is grey-brown to olive-brown and stays felty for longer, and the flesh is darker in colour. It can be told apart from Xerocomus ferrugineus only with experience. Both are edible.
View on the mapIdentification in 5 steps
Xerocomus ferrugineus resembles the suede bolete, but has a brown cap that becomes bald more quickly, paler flesh and a more variable stem surface. At the stem base a more strongly yellow mycelium shows. Molecularly it counts as a species in its own right, and it is edible.
SeasonJune to October
Spore printolive-brown
FamilyBoletaceae
- Cap. The cap is brown and becomes bald with age more quickly than in the suede bolete.
- Underside. The underside bears yellowish tubes with wide, angular pores.
- Stem, ring and volva. The stem has a variable pattern, with a strongly yellow mycelium at the base. There is no ring and no volva.
- Smell and taste. The smell is inconspicuous, and the taste is mild.
- Flesh and colour change. The flesh is paler than in the suede bolete and changes colour little.
Lookalikes
Xerocomus ferrugineus is an edible bolete of the genus Xerocomus and very similar to the suede bolete. It is regarded as a species in its own right and can be separated safely only with experience. Both are edible. Identify every bolete carefully before eating it.
Red cracking bolete Xerocomellus chrysenteron
edible
It has a grey-brown, cracked cap and strongly red flesh in the stem, with a sour taste. The red stem flesh is absent in Xerocomus ferrugineus. Also edible.
View on the mapSide by side
| Xerocomus ferrugineus | Suede bolete | Red cracking bolete | |
|---|---|---|---|
| Cap | brown, becomes bald faster than in the suede bolete | grey-brown to olive-brown, felty for a long time | grey-brown, cracked, with red flesh in the cracks |
| Underside | yellowish tubes with wide, angular pores | yellow tubes, wide pores | yellow tubes, wide pores |
| Stem | variably patterned, base with strongly yellow mycelium | yellowish to brownish, lengthwise-fibrous | with red colouring, especially below |
| Flesh | soft, spongy with age | soft, spongy with age | soft, sour |
| Edibility | Edible | edible | edible |
Habitat & Season
Woods and woodland edges. No reliable information.
Host trees
No reliable information.
Season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
possible good main season
Rough estimate; the fruiting period depends on the weather.
Mushroom regions with a daily forecast
There are no records per region for this species yet. The country pages lead to all regions with a daily forecast.
Chance near you
How good are the chances of finding this species where you are right now? We calculate it from weather, soil moisture, altitude and forest at your location.
Safety
Never eat a mushroom you have not identified with certainty. Only eat mushrooms you have identified beyond doubt, and always cook them thoroughly.
Advice for your country
Ireland
Poison centre:
National Poisons Information Centre (public line)(01) 809 2166
Emergency: 112 · 999
Germany
Poison centre:
Emergency: 112
Mushroom advice: DGfM: find a mushroom expert. Certified mushroom experts of the German Mycological Society (DGfM).
Collecting rules: Mushrooms that are not specially protected may be collected in small quantities for personal use unless a protected area or ban applies. Certain specially protected edible species (e.g. cep, chanterelle, birch bolete) may be collected in small quantities for personal use.
Austria
Poison centre:
Vergiftungsinformationszentrale (VIZ)01 406 43 43
Emergency: 112 · 144
Mushroom advice: Austrian Mycological Society (ÖMG): mushroom advice. Mushroom advice by the Austrian Mycological Society or regional services such as municipal market offices.
Collecting rules: At most 2 kg of mushrooms per person per day unless the forest owner has prohibited collecting; organised collecting events are prohibited. Additional state rules apply (collecting hours, closed seasons), e.g. Carinthia, Tyrol, Vorarlberg, Salzburg.
Conservation and collecting rules
Not specially protected.
In the kitchen
Fried, braised or in sauces. Use only young, firm mushrooms; older ones turn spongy. Cook for at least 15 minutes.
No reliable information on drying. Do not use older, spongy mushrooms or those infested with mould. Indigestible raw, always cook it well.
- Never eat wild mushrooms raw, and always cook them for at least 15 minutes.
- Use only young, fresh, maggot-free mushrooms that you have identified with certainty.
- Carry mushrooms in an airy basket, not in plastic bags, and process them on the same day.
Frequently asked questions
Is Xerocomus ferrugineus edible?
Yes, like the suede bolete, it is considered edible. It must be cooked thoroughly.
How do I tell it from the suede bolete?
Xerocomus ferrugineus has a brown cap that becomes bald more quickly, paler flesh and a more strongly yellow mycelium at the stem base. A safe separation is possible only with experience.
Can it be confused with poisonous boletes?
No reliable information on poisonous look-alikes. Every bolete should be identified with certainty before eating.
Related species
- Suede bolete Xerocomus subtomentosus
- Cep Boletus edulis
- Bay bolete Imleria badia
- Birch bolete Leccinum scabrum
- Red cracking bolete Xerocomellus chrysenteron
- Summer bolete Boletus aestivalis
Sources
- Wikipedia: Ziegenlippe (mit Brauner Filzröhrling)
- GBIF: Xerocomus ferrugineus (Schaeff.) Bon
- Index Fungorum: Namensabfrage Xerocomus ferrugineus
Photo credits
- Photo: Tapio Kekki · CC BY-SA 4.0 · Wikimedia Commons
- Suede bolete: Photo: Gerhard Koller (Gerhard) · CC BY-SA 3.0 · Wikimedia Commons
- Red cracking bolete: Photo: H. Krisp, edited by Ak ccm · CC BY 3.0 · Wikimedia Commons
No substitute for having your finds checked in person. No guarantee of accuracy. Updated: 17.10.2026.