A variety of mushroom that includes over 100 different species, most edible but also some are poisonous. The Boletus mushrooms are often identified by their olive to brown colored spore prints (similar to fingerprinting, spore prints are used as an identification method of capturing the appearance or image of the mushroom spore), their dense and solid stems, and their round-formed cap. Some of the common varieties include the Bay Boletus (Scientific Name: Boletus badius
), the Birch Boletus (Scientific Name: Leccinum scrabrum
), and the Red-cracked Boletus (Scientific Name: Boletus chrysenteron
A few species of the boletus mushrooms become very soft or mushy when cooked, so it is wise to test the variety selected with the intended cooking or preparation methods before serving. Always select mushrooms that are firm and the boletus mushrooms can be used for sauces, omelets, stews, terrines, salads, and various mushroom dishes.