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When: 2013-09-07

Collection location: Waterford, Connecticut, USA [Click for map]

Who: Sam.Schaperow (SamSchaperow)

No specimen available

Slowly bruises blue on pores & flesh.

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Eating & better understanding Boletinellus merulioides
By: Sam.Schaperow (SamSchaperow)
2013-09-08 20:52:22 CDT (-0500)

(TY Gerhard for the ID help).

OK, so I sauteed it and tried it. As I ate it, I tried to pinpoint the flavor. What came to my mind was skin-on potatoes (washed ;) ). Then, in thinking further I could understand the dirt flavor reference. I then added white balsamic vinegar, fresh parsley from my pot from outside, salt, and a bit of butter and bacon fat. I used it to top a bowl of fresh arugula. The texture of the cap with pores worked w/the arugula. The flavor worked as well. My wife tasted it only after this more complex prep., in which I found it to still contain that noticeable potato flavor, but she didn’t find it to be dirty or potatoy.

If only I had some potatoes and more time, I’d have made homemade skin-on potato chips to add to the salad, perfectly pairing w/my Boletinellus merulioides ( The next time I find it, I’ll make an extra effort to get potatoes and do just that!

As to the little but firm stipe, I tasted it after eating the salad for a while, and the dense firm texture stood out so nicely that I remarked: “Wow!”.

Non-mycophagy info.: When I found it, I thought it looked like a Gyrodon, and it turns out it does, but that genus name isn’t current for this species ( Also, I read just today that it grows in association with an aphid ( & Wikipedia describes the situation as follows: "The fungus’s preference for growing near ash is not due to a mycorrhizal association between them, but rather because the fungus has a relationship with a parasitic aphid that occurs only on these trees. The aphid feeds on the tree roots, and shelters inside hollow sclerotia formed by the fungus in the soil, or attached to the root system. The aphid secretes carbohydrates and other nutrients that benefit the fungus.8 (

Sam Schaperow, M.S.