Boletus rubriceps
Penny bun
Porcini
King Bolete
I grew up wandering the forests & foraging for these mushrooms with my grandpa in Russia. After moving to America, spending nearly 20 years in the tropics & eventually finding my way to Colorado, stumbling upon them again felt like reconnecting with an old friend. Now, every time I step into the mountains, I feel deep comfort in knowing porcinis might be hiding nearby.
A very easy beginner mushroom.
They are tasty. Abundant. Not difficult to ID.
Identification
Boletus rubriceps can grow into a large, sturdy mushroom.
He has a rounded reddish-chestnut brown cap. The cap can feel sticky when fresh or after some rain.
Instead of gills, he has tiny sponge-like pores. These pores begin white, gradually turn yellow, & eventually become olive brown as the mushroom matures.
The thick stem is creamy white with faint pinkish/white net like patterns near the top.
When sliced open, the flesh remains white & does not change color. The lack of blue staining is an important ID feature!
Where & When
These kings begin appearing after summer rains, usually from July through September. Early in the season, they're often found around 8,000 ft in elevation. As summer progresses, they can be found higher up, sometimes all the way to tree line.
In Colorado, they're most commonly found growing near Engelmann spruce & firs.
North facing slopes are more abundant as there is more shade, the temperatures are slightly cooler, & the moisture lasts longer.
Near streams or anywhere the soil stays consistently moist is where I had the better luck. But they can grow beyond the wettest forest spots as well.
They are neighbors with the amanitas & hawks wings. So if you spot one of those first, our king might just be around the corner.
Look Alikes
Leccinum mushrooms can look similar to boletes. But once you know what to watch for, they're easy to tell apart.
Look at the stem. Leccinum mushies have tiny dark dots called scabers.
The flesh of the mushroom also stains shades of blue or purple when cut. Remember a king bolete will stay white.
Slippery Jacks look very similar to the king as well. They are also in the bolete family & they are also edible.
Slippy Jacks are usually smaller & have a much slimmer stem. Stems have tiny dots. Caps are sticky, shiny, slimy, & collect debris. Flesh is spongier. Some can bruise when cut. Foragers peel the slimy skin off from the caps before cooking as it becomes slimy in the pan & can cause digestive upset.
King Boletes over Slippery Jacks any day!
King boletes have a richer flavor & dense texture that cooks well & turns a savory dish gourmet.
My grandmother used to make the classic Hungarian mushroom soup with them, though I didn't really appreciate it when I was younger. Sad face.
These mushrooms are very versatile.
Simply saute with butter, garlic, herbs… or throw them into risottos, pastas, omeletes, soups, sauces, broths… Keep it simple or get creative!
Happy foraging & Mush love <3
