Collection location: Lower Trenta Valley, East Julian Alps, Posočje, Slovenia [Click for map]
Rapidly bruising blue even under careful handling.
Date: Sept. 17. 2009
Lat.: 46.38284 Long.: 13.75313
Habitat: Semi cultivated grassland near a village farmhouse, wood side, half shade, flat calcareous ground, partly exposed to direct rain, average precipitations ~3.000 mm/year, average temperature 6-8 deg C, elevation 620 m (2.050 feet), alpine phytogeographical region.
Place: Trenta village, near confluence of Krajcarica stream and river Soča, Trenta Valley, East Julian Alps, Posočje, Slovenia EC
Nikon D70 / Nikkor Micro 105mm/f2.8
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I checked what kind of trees are growing near this observation. The place is certainly in reach of Larix decidua, Picea abies, and Pinus sp. roots (all of them growing in cca 4-5 m (13-16 feet) radius). There grow also a small 3-4 old Malus domesticus and a few young Fraxinus ornus and Ostryra carpinifolia ‘bushes’, none of them taller than 2 m (7 feet) at an approximate distance of 3-4 m (10-13 feet). Seems strange to me.
Oak is actually a quite rare tree here around. Most probable candidates would be Fagus sylvatica, Fraxinus ornus or less frequent F. excelsior, Corylus avelana and eventually a small Acer sp. (apart of Picea abies and Pinus sp.) As admitted, I am not attentive enough regarding this.
I checked to me available Slovenian references regarding B. satanas and B. luridus and their edibility. All of them claim B. satanas as poisonous. But one states that the poisoning is although unpleasant not life dangerous. B. luridus is claimed as conditionally edible in all of them. One has to cook them thoroughly. One reference even claims it is a very good mushroom. In spite of this I’ve never heard of anybody in Slovenia who would really eat them. But, many years ago I met some guys from Check Republic, who claimed they eat them.
In America for example I liked Boletus frostii for eating or Boletus subvelutipes.
In Europe I liked Boletus queletii, Boletus erythropus, Boletus rhodopurpureus and Boletus rubrosanguineus back in the time I still ate mushrooms. I don’t eat them anymore cuz I don’t eat my studying material (or sometimes my brothers ;) )
.Boletus luridus is medium quality.
Simon & Shuster’s Guide to Mushrooms advises: “Eaten in Europe; not recommended in North America because of the difficulty of accurate identification and reports of vomiting and diarrhea from eating this or related red-to orange-pored species.” I agree that no matter how many forms of proof you supply to people they are fearful of anything they have been warned of in the past. Old habits die hard no matter where you are in the world. I am curious as to the taste. Do they have a sweet flavor? Guess this general fear leaves more for the brave at heart to consume :) Kate
At least you should cook them more than twenty minutes is another advise and this one is a good one for mushrooms in general are not easily digestable. But there are no deadly poisonous fungi among our Boletes and the really deadly ones DO NOT STAIN BLUE or have orange pores!
…many field guides give as a general guideline “do not eat boletes with orange or red pores that stain blue”. Or even, in some cases, “do not eat boletes with orange or red pores OR that stain blue”.
it is said to be poisonous in combination with alcohol which I believe is nonsense (have tried without problems). And it loves growing under lime trees altho you can find it under a broad range of hardwoods …
Central Europeans are commonly as afraid as you Americans if fungi are turning black or blue on bruising etc. and you can teach them or prove them one thousand times that they are harmless most of them won’t believe you though :(
I am under the impression that these mushrooms are generally not consumed in North America. Do Europeans eat these mushrooms? I find your images are very informative the detail is very revealing. Thank you.