The Bolete genus (and those closely related) are some of the largest and most exciting mushrooms to be found out there. From a culinary point of view there is one in particular that very much stands out as ‘best of the rest’.

So let’s get it’s name sorted out. Most people will definitely recognise common/local names, a couple of which are not English in origin. Our common tongue has described this as the ‘Penny Bun’ for obvious reasons (although probably not to todays generation), many also know it as the Cep (French) but then most cooks and chefs will often know it from it’s Italian translation as the ‘Porcini mushroom’. But at the end of the day, science has kept things in order, strictly labeling it as Boletus edulis – the latin name ‘edulis’ simply meaning ‘edible’. Very apt, as usual.

Excluding Truffles, the Cep (as I’ll call it from now on) is one of the most highly prized edible finds, especially in mainland Europe. Some foragers only have this one mushroom on their list, such is their passion for it.

It is a very distinctive looking mushroom with it’s stout, chunky stem and small ‘out of proportion’ cap (common to younger examples – shown opposite). They can sometimes pop up in abundance or smaller groups, but are often solitary near/under broad-leaved and coniferous trees.

The picking season can be as early as June or July, but often show up from August to September. With this year’s season being mostly dry, only November has been reliable in dishing out the goods – for me this year anyway!

Young specimens are usually favoured over older specimens (often maggot-ridden) and will be cooked or pickled whole, or even dried for later consumption. They freeze extremely well too.

The pores in older ‘middle-aged’ specimens change from white to a dull yellow-green colour (as the spores are olive green/brown). The tubes are usually removed and the cap is thinly sliced along with the stem (peeled first) to add to the pan. Overall, it’s good to know there are many ways to store, cook and eat this mushroom. I’m no top chef , but there’s lots of ideas out there. A great selection of recipes with the cep mushroom can be found on the BBC website here.

There are a couple of edible ‘look-a-likes’ often confused with the Cep, such as the The Dark Cep (Boletus aereus) and maybe the Bay Bolete (Boletus badius). But beware the Bitter Bolete (Tylopilus felleus), although not posionous, it’s a recipe for disaster when served up at dinner time. As the name suggests they have a very bitter, unpleasant taste. Don’t make the same mistake I did! Yuk!

So a useful feature to note in identifying the Cep is looking for the raised ‘white’ network/pattern on the stem (reticulation) as shown in the picture below. None of those mentioned above share this feature.

Good hunting…

What a difference! A large middle aged/mature specimen next to a younger example. Notice the 'white' raised network on the stem and how the pores age 'yellow/green' compared to the paler white colour of younger ones.

Walking along a woodland path, the adjacent foliage was heavily overgrown. But something still caught the corner of my eye at the base of a large oak tree. At first, I thought people had left some rubbish, considering the size, but as I removed the overgrowth (receiving many lovely nettle stings!) the picture became clearer.

This was indeed a Giant Polypore (Meripilus giganteus or Polyporus giganteus) occupying a good half of the tree’s circumference. Older parts on one side and younger ‘new’ born’ specimens emerging on the other.

A common mistake would be to confuse this bracket fungus with Hen of the Woods (Grifola frondosa) but on comparing notes, you’ll realise that these things are just too damn big! And the ones featured here will grow bigger still.

The fruiting bodies of this polypore branch out in clumps. Each clump shares the same short and chunky stem, at the end of which are numerous fan-shaped caps ranging in size from 40 – 90cm in diametre, but are relatively thin compared to this width. They’re quite tough (but flexible) to prize away from the central stem, so a good sharp knife is in order!

Apart from their distinctive size, the caps have reliable and distinctive markings. Their light brown ‘overall’ colour (which darkens with age) display several concentric, light/dark zones. On closer inspection you’ll see a layer of very fine brown scales. The edges are fanned or rosette-like and slightly grooved.

The Giant Polypore might not be as tasty as Chicken of the Woods but it is edible. It does smell quite nice but can taste quite bitter. But just like the Beefsteak Fungus, there maybe be a cooking preparation method to make this taste alot better. I haven’t tried myself, but it’s worth a go I think.

Keep a look out for these beauties this autumn. They can be found at the base of (mainly) beech or oak trees (or nearby, emerging from the underground roots) and sometimes on stumps. If you do take some samples you’ll notice after time the pores on the underside turn blackish where touched or bruised. Although unsightly, I don’t believe this affects the final taste, if prepared like the Fistulina hepatica for example.

The Giant Polypore - Older specimens appear darker brown (top) while younger ones are a lighter shade (bottom). Note the pure white pores underneath (middle) showing a much younger specimen on the right.

Here we have a fairly common and sought after tasty mushroom for this time of the year. It likes to grow in dense clusters on stray stumps and logs of broad-leaved trees -  Just like many other brown toadstools too! Hmm!?

The Sheathed Woodtuft (Kuehneromyces mutabilis) has also adopted other common names, such as Velvet Toughshank, Brown Stew Fungus and Two-toned Pholiota, even though it is not strictly a Pholiota species. But I have seen it named as ‘Pholiota mutabilis’ somewhere else. It just goes to show that scientific names change from time to time as the scientific knowledge of fungi continually advances.

And talking of scientific names ‘mutabilis’ literally means ‘changeable’ in latin. A good choice of name I think, because the caps of this mushroom which are ‘shiny and brown’ (even orange-brown) when moist can change to paler ochre from the centre outwards as it dries. This gives them the characteristic two-toned appearance.

On discovering any type of brown mushrooms on dead wood, most people become instantly suspicious. I don’t blame them at all. Unless you are familiar with other brown woodland species, identification can be a challenge. It has been known to be confused with Honey Fungus, Velvet Shank and Sulphur Tuft all of which grow in similar numbers on dead wood and share certain visual characteristics.

The main identification concern here though is the deadly Funeral Bell (Galerina marinata). Nature has thrown this one into the mix just to annoy and terrify the average mushroom hunter. I don’t currently have any images to show, but if you look elsewhere you’ll see what I mean. The cap can look frighteningly similar in size and shape and also dries lighter brown at the centre (again, depending on moisture level). Fortunately, one reliable comparison is that it has a ‘smooth and silvery’ stem, whereas the Sheathed Woodtuft’s brown scales (beneath the ring) are unmistakable.

Other features such as location, time of year, gills and spore print are not effectively reliable for comparison. So it goes without saying that if you intend to eat them, take extra care in the identification process. If you’re 100% happy just try a small portion first, leave it 24 hours to see how you go, just like you should with all mushrooms you eat for the first time. There’s always a small possibility of an allergic reaction, but fear not, for if it is the Sheathed Woodtuft, it won’t kill you!

I have to admit, the general appearance of this mushroom hasn’t inspired me to eat it, but apparently it is known to be very good with a pleasant nutty taste. But I’m willing to give it a go soon …I think!

In groups on logs and stumps in woodland the Sheathed Woodtuft (Keuehneromyces mutabilis). Notice the scales beneath the ring on the stem. This feature is NOT on the similar and deadly Funeral Bell (Galerina marginata)

There’s a small stretch of coniferous woodland close to where I live, and over the  years I have never seen such a variation of mushrooms, toadstools and fungi in such a relatively small place. Great stuff!

And today was no disappointment either. Poking out of above the leaves in a small clearing were the caps of a small group of Miller mushrooms (Clitopilus prunulus).

This was the first time I’d seen them here and I needed to check all characteristics of this wonderfully edible mushroom (as I always do) but especially this time as they were very close to the woodland/grassland border. The poisonous Fool’s Funnel (Clitocybe rivulosa) – a grassland species – is a sinister looking double for our tasty Miller mushroom.

The Miller has a pink spore print, so I also needed to be aware of confusion with other poisonous species with the same feature. For example, the Livid Pinkgill (Entoloma sinuatum), although not looking too similar, is quite an unpleasant toadstool.

The main  identification markers were all there (see ID table below) – the size, the wavy irregular shape, the soft leathery (kid glove) texture, decurrent gills (that came away easily from the stem and cap), and of course the strong floury (mealy), raw pastry odour were all unmistakable.

The gills of this mushroom are initially white, then change to a mild pink colour as they mature (hence the pink spore print mentioned earlier). But to be on the safe side, I would always recommend you take a spore print (see how to make a spore print), just as I did, to doubly make sure.

Unfortunately these beauties were being systematically killed off inside from larvae infestation. They started at the base, munched up the stem and into the cap. I’m not sure if this killed off the spores developing properly or all spores had been shed (which I’m not convinced about), but not even a single spore had dropped to make any kind of print. Needless to say, I didn’t eat them, but then I couldn’t anyway – maggot munchies anyone!?

There should be more elsewhere or on the way soon. They can be found in small groups, and interestingly have some biological link with Ceps (Boletus edulis), so take a look around to see if there are any nearby. Good luck…

The Miller (Clitopilus prunulus). Notice the wavy, irregular shape of the cap.

The summer days so far have been a concoction of a few showery spells, the odd storm and quite a few blazing hot stretches. So even though it has been drier out there in the woods I still venture out. And today I was happy to find a great Bolete specimen.

The Bay Bolete (Boletus badius or Xerocomus badius) is one of the more common Boletes and fortunately one of the more tasty ones too. It can be found in all kinds of mixed woodland and has a season from July to November. So I was extra to happy to find one relatively early in the season.

Confusion with Cep or Penny Bun (Boletus edulus) and even the Suede Bolete (Boletus subtomentosus) is understandable, but the Cep’s pores do not turn blue/green on handling. The Suede Bolete does have blueing, but the velvety feel of the cap differs to the smoothness of the Bay Bolete.

Appearances (especially in size) can differ greatly from one Bay Bolete to another – Where they grow is one factor to consider. At first glance they look uncannily like Ceps when growing amongst pine needles on the woodland floor. When found growing in tall grass, they tend to have thinner and/or longer stems (and sometimes a slightly viscid cap) – just like this one here…

The cap can range in size from 4 – 14cm in width, the specimen shown here was roughly 11cm and was a lovely ochre brown colour, smooth to the touch but slightly sticky when wet. It’s stem which is streaked with the same colour as the cap, is cylindrical and smooth. It can grow up to 12.5cm and the thickness can range from 0.8 – 4cm.

Don’t miss out on the chance to grab a few as they’re great mushrooms to eat. It has a pleasant mushroom-like taste (smells mildly mushroomy too), and are especially more palatable when younger as the flesh is firmer. They are also good for drying too.

I’m sure more and more will pop up as the mushroom season starts to kick in. Enjoy…

The Bay Bolete - Notice the blue brusing on the pores when handled, and the slight blueing in flesh just above the tubes when cut in half.

This Bay Bolete is growing in the middle of the woods. Notice the shorter/thicker stem.