– Cap convex, olive-brown to dark brown, finely velvety, often becoming smooth with age.
– Tubes yellow to yellow-green, with blood-red pores that turn blue when handled.
– Stem usually broadened towards the base, yellow, densely covered with small blood-red dots.
– Flesh yellow, sometimes whitish, rapidly turning blue in cut surfaces, with a mild taste.
Boletoid boletes
Scarletina Bolete
Neoboletus luridiformis
LC
Least concern
Edible
4 images
Characteristics
Ecology
Grows in southern and central Sweden in broadleaf forests, preferably with oak, beech, and linden, occasionally found in coniferous forests.
Notes
Edible and good. The color change has no negative effect on its culinary value.
Similar species
Among boletes with red coloration on the pore surface, Neoboletus luridiformis is one of the few edible species. Be careful with similar inedible species such as Rubroboletus satanas and R. legaliae, both of which have a silver-gray to whitish cap and a stem with a fine red reticulation, poisonous.
Suillellus luridus has a paler brown cap and a red reticulation on the stem, mildly poisonous when raw but edible after cooking for at least 20 minutes.
Neoboletus xanthopus is very similar and difficult to distinguish from N. luridiformis, but it is also edible and has the same culinary value.
Suillellus luridus has a paler brown cap and a red reticulation on the stem, mildly poisonous when raw but edible after cooking for at least 20 minutes.
Neoboletus xanthopus is very similar and difficult to distinguish from N. luridiformis, but it is also edible and has the same culinary value.
