Species flashcards

Description

Cap: Convex, thick-fleshed, 6-15 cm large. Color light brown, reddish-brown or rust-brown, sometimes also red. Its surface is finely velvety when young, later may be sticky in wet weather.

Tube layer: When young yellowish-red, orange, brick-red, on older mushrooms brownish-green, olive-green. Turns blue on pressure. Spore print brownish-yellow.

Stem: Variable shape, can be ventricose, bulbous or slender, elongated, tapering at the base, rooting, 5-13 cm long, 2-6 cm thick. Color yellow, yellow-red base with varying degrees of red, reddish-brown, with long, large-meshed, reticulated pattern. The network is sometimes visible on the whole stem, sometimes only on the upper part. Turns blue on pressure points.

Flesh: Pale yellow, turns blue when broken or cut. The intensity of discoloration varies, mostly strongly blues, but can also be reddish or greenish-tinged. At the stem base, often dark wine-red, purplish-red.

Spore: Olive-brown; 11-15 x 4.5-6.5μm; slightly elongated elliptical, smooth.

Occurrence: Summer and autumn mushroom. In deciduous forests, mainly in oak and beech forests, on clayey, calcareous soil. Prefers sparse forests. Also appears on steep grassy slopes. Common, locally growing in groups, mycorrhizal mushroom.

Edibility: Pleasant, mild mushroom smell, sometimes sourish taste. Poisonous raw, but edible when thoroughly fried or cooked. Consumed in many places. Must be well cooked, at least a quarter of an hour, without which it may be harmful in some cases. Not very suitable for drying because it turns black, does not give a nice dried product. Generally not recommended for consumption, and its sale is not permitted, not only because it may be harmful, but also because it can be confused with poisonous species.

Confusion: Similar to some close relatives, such as the scarletina bolete, whose flesh also blues, but its stem has no network, but is finely dotted, and the color-changing red bolete, whose tube layer is purple-red, brick-colored, the stem is yellow-based dotted, red on top, but not network-patterned. Its flesh immediately turns dark blue when broken, and its color can change rainbow-like up to dark black. Can be confused with the poisonous bitter bolete and Satan's bolete. The bitter bolete has a bright red reticulated pattern on its stem, but its hymenium is not red. Satan's bolete has a ventricose stem and red hymenium, the stem is reticulated, but its cap is light, whitish. The small peppery bolete is also similar, which can be mistaken for a small specimen of the lurid bolete. Its cap is reddish-brown and its taste is peppery.

Note: The Boletus name comes from the Greek word Bolos - lump of clay, or marble. luridus means - pale, dull, referring to the pale, unhealthy color.

Species description: In 1774, the German botanist-mycologist Jacob Christian Schaeffer named and described it as Boletus luridus, the scientific name is still accepted and used today.

Taxonomy

1. PhylumBasidiomycota
2. ClassAgaricomycetes
3. OrderBoletales
4. FamilyBoletaceae
5. GenusBoletus

• Species: luridus
• Described by: Schaeff.
• Hungarian name: változékony tinóru
• Lifestyle: mycorrhizal
• Edibility: conditionally edible