I wouldn’t pay any attention to all these alarm reports, especially on popular websites. Many people experience adverse effects from allergy,  from to old mushroom stews lying around in a bad fridge, and many other reasons. Until there is a scientific paper with a proper proof to the contrary, I’d treat all Leccinum in Sweden as (and probably in the US) as edible.

I read the long article by Bill B which questioned the conclusion that leccinum was to blame in this case - his alternative theory was that the (also eaten by the sick man) presumed Boletus Edulis in fact was a Boletus huronensis, which I know nothing about, but it seems to be considered poisonous.

Thank you both for your opinion.
Being a “newbie” mushroom picker, I guess I can be a little..overcautious and hesitant :)
Thanks again!!

The red Leccinum species ARE suspected here as well. Be careful and cook them well if you want to eat them.
It’s nothing wrong with being “overcautios”!

Hi Irene,
Do you mean “red” as in the cap? The orange colored one’s, often called “brick” colored?
Or a true red?

Perhaps “copper brown” would be a better description of what we found this weekend.  Orange/copper brown colored caps, “peppered” stems. Some quite large.
The stems turned blue when cut.  When we fried them, they turned pretty dark/black.

Sorry, of course I mean the orange-capped ones (have never seen a pure red Leccinum).
If you want to practice reading norwegian, have a look at this:

http://matportalen.no/artikler/2006/9/rodskrubb_maa_varmebehandles_godt

If you want to take a shortcut, you could always use Google translation.

But the important message there is to cook (boil or fry) these mushrooms thoroughly, total time at least 20 minutes.

Thank you so much, Irene.  I appreciate you taking the time to clarify.
I think we will return those mushrooms to the forest and stick to the karljohan’s ;)