Boletus sensibilis

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Boletus sensibilis
Boletus sensibilis 95061.jpg
Young fruit body
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Boletales
Family: Boletaceae
Genus: Boletus
Species:
B. sensibilis
Binomial name
Boletus sensibilis
Boletus sensibilis
Information icon.svg
Pores icon.pngPores on hymenium
Convex cap icon.svg Cap is convex
Adnate gills icon2.svg Hymenium is adnate
Bare stipe icon.svg Stipe is bare
Transparent spore print icon.svg
Spore print is olive-brown
Mycorrhizal fungus.svgEcology is mycorrhizal
Mycomorphbox Poison.pngEdibility is poisonous

Boletus sensibilis is a species of fungus in the family Boletaceae. The species was first described scientifically by American mycologist Charles Horton Peck in 1879. [1] This species is very similar to two other red boletes, Baorangia bicolor and Boletus pseudosensibilis .

Contents

Description

This vibrant mushroom has a stipe (stem) around 5–13 cm (2.0–5.1 in) long, and 2–3.5 cm (0.79–1.38 in) thick. The stipe is nearly round and has a classic club shape. Its convex cap measures 5–12 centimetres (2.0–4.7 in) across and broadens with age. The cap is dirty pinkish red when young, fading to a reddish cinnamon when old. Perhaps the most characteristic trait of this mushroom is its near instantaneous blue staining when handled, which led to the species' name sensibilis, adapted from the Latin word for sensitive. Some describe the smell of the mushroom as "curry-like", although descriptions of this smell vary. Michael Kuo commented that the "curry-like" odor is not a distinguishing feature for Boletus sensibilis, as many Baorangia bicolor collections have a similar smell. [2]

The mushroom is mycorrhizal with hardwoods, and can often be seen growing near oaks or beech in the fall and summer east of the Rocky Mountains. The spore print is greyish olive. [2]

While it is commonly labeled as poisonous, some reputable sources such as mycoquebec.org considers it as a choice edible, labeling it as "Très bon comestible". [3] Nevertheless, it remains one of the less well tolerated mushrooms. Any consumption of this mushroom should be preceded by boiling for an extended period of at least 15 min to at least 95 C during the whole period.

See also

References

  1. Peck CH. (1879). "Report of the Botanist". Annual Report on the New York State Museum of Natural History (32): 33.
  2. 1 2 "Boletus sensibilis Kuo". Index MushroomExpert. CAB International. Retrieved 2019-02-25.
  3. "Champignons du Québec - Cardex : Boletus sensibilis". www.mycoquebec.org (in French). Retrieved 2024-09-02.