Page Created by Connecticut Foraging Club
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
----------------
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
----------------
The Gilled Bolete (Phylloporus rhodoxanthus) is an edible mushroom that can be found June-October. It is mycorrhizal with beech and oak.
Phylloporus rhodoxanthus is the most common gilled bolete mushroom in North America. There are 6+ species of gilled boletes in North America.
The gilled boletes have a bolete-like shape with a thick cap and stem, but under the cap there are gills instead of pores. The cap is reddish or olive brown. Gills are yellow and decurrent. They sometimes fork or form cross-veins. There is yellow mycelium at the base of the stem. Spore print is yellow.
Gilled boletes have an earthy and nutty flavor that becomes buttery with cooking. Drying the mushroom can help to condense the flavor.
--
Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
