Notes: Coniferous forest with some hardwoods mixed in. Solitary specimen. Finely reticulate on top 10-15% of stipe.
Twenty years ago I would have called this “Boletus clavipes.” The current literature seems to leave this one out. B. nobilis has a mainly white stipe. B. chippawaensis has reddish tints on cap.
I find this type from time to time… sometimes in coniferous forest, sometimes with hardwoods.
Interesting feature: When I removed the tubes (for culinary dehydrating) the ones that got well smashed bruised dark green.
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I agree, there is no way of telling just by looking at these entities whether all the porcini you collect at this location are more than one taxon or it’s a case of phenotypic drift. I would say that this one is a different taxon from 171005 and 206984 and the latter two are probably the same thing. After reading the CdQ paper, however, it’s obvious that it would take more than one gene comparison to sort out the Northeastern B. edulis complex.
And, this observation and obs 208907 share the spruce connection.
The problem I see is that yellow ones with sparse faint reticulation grow in the same spots as yellow ones with more prominent reticulation, reddish ones, ones with more brown on the stipes… So, either this (mainly coniferous) habitat produces more than one eduloid species, or there is a single species that exhibits variable macro-traits.
May be the same as 208907
as they tend to cook up kinda slimy. But actually, I’ve not experimented with dried/rehydrated mature tubes. I’ll give this a try.
Can you explain the removing of the tubes? I don’t dehydrate so don’t know about this but am interested for future preparations. I think the tubes of mature boletus contain the most flavor. In the French kitchens we sometimes removed the tubes if the would get too soggy but I thought this a great disservice ..
Created: 2011-08-09 22:30:42 PDT (-0700)
Last modified: 2011-08-09 22:30:45 PDT (-0700)
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