Collection location: Sussex Co., Delaware, USA [Click for map]
Under pine and oak, brown cap, yellow pores rapidly staining blue, thick white context, taste mild, odor not remarkable, stipe with reddish overtones on brown.
Context rapidly changing to pale but bright blue changing quickly to dull blue gray and finally brown in about one minute.
|I’d Call It That||3.0||0.00||0|
sum(score * weight) /
(total weight + 1)
|I’d Call It That||3.0||5.14||1||(IGSafonov)|
sum(score * weight) /
(total weight + 1)
I just had a little bit, a piece the size of a nickel. Later this week I’ll try a larger portion and report back.
Thanks for your report. Now we need more people eating it. :-) How much did you try — a few pieces or a whole mushroom?
I finally tried some (rehydrated and sauteed) after a year of indecision. Found in a sand dune pine forest in Rehobeth Beach Delaware last summer. They taste mild but good, no GI effects. Others have posted conflicting reports of their taste, from “yucky” to “excellent”. I have not heard any reports of them causing digestive problems.
I will attempt to try it next time I have a chance to collect it. The specimens in this observation are too smelly now. I strongly agree with your suggestion that this could never be in Clarion, PA. And the mushroom does not even look the same. Granted, the two observations I made here are the only two times I have seen it. But after spending a little time with the second one, I was convinced it was the same as the first. They have a look; the NAMA observation does not.
When on the coast of Delaware, particularly in sand dune type soils, I found that I can’t identify a single pine reliably beyond the very easy white pine, which was there. The pitch pine is new to me, so I will start in my tree book, there.
I have collected this stately and attractive bolete many times in the Pine Barrens since I began frequenting them for mushrooming in 2009. It’s so colorful before it turns all brown that I still keep taking pictures every time I see it. The rapid and intense bluing on all surfaces, the tri-color stipe and the obligatory mycorrhizae with the pines of the coastal plains (loblolly and the longleaf pines to the south of NJ and the pitch pine here in my home state) are dead on with the published descriptions. Finally, this year I got around measuring the spores (obs 174761), and my measurements are in good agreement with the reported values.
Of all the bluing boletes with yellow pores_ B. oliveisporus_ really stands out, morphologically and ecologically speaking that is. It’s a loner, too, by virtue of not belonging to a clade of some kind, like the bicolor group or the sensibilis group, and it doesn’t have real lookalikes. The only other bolete like that in the Eastern US I can think of is C. pulverulentus (and its western sibling B. rainisii), which can occasionally pass of as a well-handled B. oliveisporus (see MushroomExpert.com). Given this unique status, it would be very interesting to find out where B. oliveisporus falls within the bolete phylogenetic tree. But I am digressing…
Yes, I was tempted to eat it many times, but the bluing instantly kills my appetite. However, according to Texas Mushrooms: A Field Guide, p. 213, “Fortunately to the mycophagist, it’s edible and delicious, with a firm texture when cooked”. Even with this kind of endorsement from a reputable source, I would rather wait for you to try it first. :)
With all due respect to my friends Alan and Bill, I think that 74446 and 82218 represent other species. With regard to the latter obs, one should not expect to find this bolete outside of the coastal plain settings. Clarion, PA, is too far to the West and the stipe has too much vivid yellow and no red in it.
The northernmost range of loblolly pine is MD/DE. I read somewhere that it’s capable of hybridizing with the pitch pine — that is how B. oliveisporus “escaped” beyond the range of its original host. I wonder if it’s found in the coastal plains of Long Island and Cape Cod.
I like your description on the species page and your photos from your observations. Have you tried eating it? It tasted fine to me (taste test only) and has a thick, if not particularly firm, context. You, BoleteBill, NAMA (Alan Bessette), and I are the only ones to post this species. What do you think of the NAMA specimen?