Identifying the Bitter Bolete, Tylopilus felleus, Bitter Tylopilus.
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- Опубліковано 9 лют 2025
- The Bitter Bolete, Tylopilus felleus, the bitter tylopilus. Not as edible as it looks! By www.wildfooduk.com
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![Conoscere i Funghi: Tylopilus felleus [ NON COMMESTIBILE ]](http://i.ytimg.com/vi/meggZ5Q7VrI/mqdefault.jpg)
Hi Marlow! I grew up in Belarus where this type of mushrooms is commonplace. In my experience, the first thing to look at in a mushroom which looks like boletus is its pores. Tylopilus has white to pink spores, boletus has white to green spores. The second thing was as you mentioned the stem pattern, white means boletus, dar means tylopilus. And my dad taught me to simply take off the bottom of the stem above soil level and lick the cut. If it tastes bitter, it's tylopilus. This last method works well even for young specimens. I realize that this approach might not work in England, just wanted to share!
Before I saw this video I collected several of what I thought were King Boletes. I was very careful to ensure they did not bruise blue, and did not have any red or yellow coloring. Chopped it up and sautéed with a bit of olive oil and a pinch of salt. I do not exaggerate when I say it took two full days for the bitter taste to leave my mouth. Rinsing, brushing, eating other foods would not remove it. Apparently cooking intensified the bitterness. "Bitter Bolete" is an understatement. Live and learn.
5 year later here I am licking and spitting a bitter bolete mistaking it for a king bolete. Thankfully I didnt cook it first 😂
The pinkish tinge of the underside of the cap is the sign for me. King Bolete is creamy white/vanilla-ish. When it doubt though a very quick spit taste does the trick!
Hi marlow. Yep I've mistaken the bitter bolete for a young porcini. I only took a sliver to taste and boy it is bitter. You mentioned not taking boletes that turn blue on cutting or damage, but I regularly have eaten bay boletes with no issues, but I'm slightly concerned now. Also. I was speaking to a friend who works within health about eating just a small of chicken of the woods, and if no ill effects within 24 hours, you're good to eat it. But my friend insists that when sampling anything to test for allergies you you try it twice , as it can be on the second time that you can have a bad reaction. I would appreciate your info on these two matters. Thanks marlow. Great vid again. Regards Shane.
Hi Shane. I always recommend caution, so trying it twice is not a bad idea. With regards to the boletus, the sponge on the bay turns greenish blue. There are also edible boletus mushrooms which are both red somewhere and turn blue when cut, but we teach the very simplest rules in our public courses and videos etc as children or irresponsible adults could be watching ;).
+Marlow Renton ahh I see. Totally understand. Thanks for that marlow, appreciate your response. Many thanks. Look forward to more of your great vids. Take care.
why d u keep this key in ur hand
This one is quite common here in Finland. I've found it in lots of places recently. What do you think about suillus variegatus? It is regarded as a good edible here although the somewhat sour/metallic taste doesn't appeal to everyone. I've just dried some and made a soup out of them and it was really quite nice. I'd urge you to try if you haven't done it so far.
It’s a myth that blue bruising and red on the stape is a nono. Contrary to this thought there are many tasty blue bruising with red stape Boletii. I have greatly enjoyed the Scarlatina and it is a meaty tasty shroom.
It's an understandable precautionary "rule" taught to beginners though, right?
I doubt many (if any) pros still believe it to be anywhere near absolute.
Are the stems also smaller than boletus reticulatus?
Here in northern Georgia, USA these bastards are rather common... more so than most of the choice ceps. I even get them in my yard in late summer and fall. Bad enough to spoil an entire meal if you include even a small one by mistake. They tend to have a purplish stalk when young and pinkish spore tubes, fading to brown. Even if they were poisonous, I doubt anyone could manage it, they taste that bad!
We have loads of these. Question. Would it be indicative of conditions right for Porcini, thus an idea to introduce spores?
Try it out, write it down
I feel like I have a handicap based on my upbringing. Bitter was always a synonym for sour growing up, but google is telling me that the adjective bitter covers a whole range of flavours (having a sharp, pungent taste or smell; not sweet.). What bitter foods could you relate the bitterness to?
I may have found one of these 2 months ago, I found this mushroom that basically tastes/burns like a horseradish, as far as I can tell, it's Tylopilus. Brown cap, white pores, dark meshing on stem.
Beer, black coffee and brussel sprouts all have bitter flavours if that helps
Soap is a good one for real unpleasant bitterness. I'd compare the taste of bitter boletes to the taste of shampoo or something like that. Not that I eat shampoo haha. OR if your grocery store sells bitter melon, that REALLY demonstrates the difference between bitter and sour, which are actually completely different sides of the same spectrum (base/acid)
If the stipe has a reticulated pattern, then it's the bitter bolete?
that depends on the colour of the reticulation. On the bitter bolete it is dark, on the penny bun it's white
Apparently, we them here in Western North Carolina too. A complete meal ruined...
I wonder, it probably smells quite different from Edulis?
Doesn't have much of a smell. Just cut a piece off and give it a lick (or simply look at the net on the stipe). It's very easy to identify if you know what to look for.
Just ate some of these, disgusting