boletus

Boletus erythropus, but eating Boletus with red pores is a bad idea.

In theory, Is said that venomous boletus boiled are less toxic, but they still have unpleasant effects.

Here, beginners are advised to only pick extremely easily recognizable mushrooms like various Boletus (Tatti).

Sometimes the mighty porcini ( boletus sp.) is available -- but there are frequently chanterelles and morels available, and sometimes other types.

Just don't eat any mushrooms with stripes and limit yourself to boletus in say first 20 years of your mushroom hunting career.

I used to pick Boletus mushrooms when I was a kid, something I learned from the Polish side of my family.

This is exceedingly bad advice as there are several spongy mushrooms which are toxic in the US: Bolete Huronensis, Sutorius Eximius, Boletus Sensibilis to name a few.

I live near the best site in the world for porcini (boletus)...

I couldn't find good data on chanterelles or boletus species.

I pick only boletus, chanterellus (which has a bad lookalike in North America but it’s not really that close and where I am in Europe there is no really poisonous lookalike at all).

I only pick the "best" ones around here (Chanterelles, boletus), and those happen to be risk-free because of how they look.

Boletus mushrooms are much more meat-like.

Pink, yellow and regular oysters, Boletus, Lion's Mane, shiitake, maitake.