The image, above, shows an image of bay bolete (Imleriabadia) mushrooms at different life stages. The image, top
left shows the immature closed cap form with the distinctive bay
brown cap. Below, bottom left is the just open mushroom. Top
right is the fully open mushroom showing its stipe and the
tubules under the cap. The bottom right image shows the mushroom
on its side, with the stipe fully visible..
| Common Name: Bay Bolete |
| Scientific Name: Imleria badia |
| Other Names: |
| Family: Boletaceae |
| Range: Europe, from the British Isles, east to the Black Sea Region in Turkey. Jordan, mainland China, and Taiwan. In North American distribution extends from eastern Canada west to Minnesota and south to North Carolina. It is also found in Central Mexico. |
Physical Characteristics
Boletus badius is a mycorrhizal fungus, growing to 15cm (6 in) by 15cm (6 in) in size. It is typically associated with mixed woodland and fruits from August to November (but is most commonly found between September and October.
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| Edible Parts: Caps and Stipes |
 Spore Print: Olive to Olive-brown
|
 Cap: Convex
|
 Hymenium: Adnate
|
Pores: Pores on hymenium
|
 Stipe: Bare
|
 Edibility Rating: 4 
|
 Known Hazards: Though not reported as toxic per se this species might cause allergic reactions in those susceptible and caution should be taken if consuming for the first time.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Bay Bolete along with all the Bay Bolete containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Bay Bolete as a major wild food ingredient.
Bay Bolete, Imleria badia (previously known as Boletus badia and Xerocomus badius) is an edible species of basidomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Boletaceae (Bolete) family of mushrooms with a olive-brown spore print. It is widespread in Europe and North America and is the commonest species of the Boletus in Britain. It is typically associated with mixed woodlands and is often found alongside ceps (porcini) mushrooms, with which it is often confused. Typically it fruits from August to November (but is most common in September and October) and can be locally very common. The mushroom is medium sized (growing maximally to about 15cm tall) and the cap is the colour of a horse chestnut, or a bay mare (hence the common name of 'bay bolete', denoting this colour), growing to 15cm in diameter and becomes sticky (but not slimy) when it rains. When young, the cap is almost spherical, but it broadens and flattens out as the fruiting body ages. The pores are clearly visible and angular, typically cream to pale yellow in colour and bruise a deep blue-green. The stem is cylindrical, up to 3cm in diameter and lacks a bulbous base. It is often curved, typically yellow-brown in colour and frosted with brown streaks. Rather than gills, this mushroom has tubes on the underside, these are yellow to green in colour, adnate or free free, and are easily pulled from the flesh. The flesh of the bay bolete is firm, pale yellow, and shows a slight bluing on cutting and has a pleasant smell and a mild taste.
The bay bolete is an excellent eating species and, unlike other boletes, it is not often maggot-infested. It is typically recommended that the tubes are discarded (the spores for the next generation are here). The stems, however, tend to be woody and are typically cut of. But the caps make excellent eating and can be used in any recipe where the porcini or cep mushroom is called for. This mushroom dries well and can also be preserved in vinegar, brine or oil. Unusually for mushrooms it can be steamed and when chopped can be added to steamed rice dishes. Like the majority of boletes, it dries and re-constitutes very well (for how to dry, see the dried mushrooms recipe).
The colour, shape, season of fruiting and presence of tubes on the underside, rather than gills means that, in the UK at least, that there are no poisonous species with which it can be confused, though it is easy to confuse with a number of other Boletus or Leccinum species (eg Boletus edulis the cep or penny bun, an excellent eating mushroom, with which it is most commonly confused. Sometimes it is confused with Boletus erythropus (Dotted-stemmed Bolete), which is common in woodlands with acid soils which has a large brown cap, but orange-red pores that bruise blue; the stem is yellow but with red dots and the flesh is yellow, bluing instantly on cutting. If not cooked thoroughly this mushroom causes digestive upsets and many find it indigestible even after cooking. As always, however, if you are uncertain of the identification of a mushroom, do not pick it and, if you have not eaten a mushroom before, cook it well and only eat a small amount the first time, in case you are susceptible.
As well as physical inspection, a number of chemical tests can be used to help identify this species. A drop of ammonium hydroxide solution (NH4OH) turns the cap cuticle a greenish to bluish colour. Application of iron(II) sulphate (FeSO4) solution causes the flesh to stain a dull bluish-green, while the pores turn golden brown with a drop of dilute potassium hydroxide (KOH).
For other edible mushrooms, see the guide to edible mushrooms
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Bay Bolete as a major wild food ingredient.
Bay Bolete, Imleria badia (previously known as Boletus badia and Xerocomus badius) is an edible species of basidomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Boletaceae (Bolete) family of mushrooms with a olive-brown spore print. It is widespread in Europe and North America and is the commonest species of the Boletus in Britain. It is typically associated with mixed woodlands and is often found alongside ceps (porcini) mushrooms, with which it is often confused. Typically it fruits from August to November (but is most common in September and October) and can be locally very common. The mushroom is medium sized (growing maximally to about 15cm tall) and the cap is the colour of a horse chestnut, or a bay mare (hence the common name of 'bay bolete', denoting this colour), growing to 15cm in diameter and becomes sticky (but not slimy) when it rains. When young, the cap is almost spherical, but it broadens and flattens out as the fruiting body ages. The pores are clearly visible and angular, typically cream to pale yellow in colour and bruise a deep blue-green. The stem is cylindrical, up to 3cm in diameter and lacks a bulbous base. It is often curved, typically yellow-brown in colour and frosted with brown streaks. Rather than gills, this mushroom has tubes on the underside, these are yellow to green in colour, adnate or free free, and are easily pulled from the flesh. The flesh of the bay bolete is firm, pale yellow, and shows a slight bluing on cutting and has a pleasant smell and a mild taste.
The bay bolete is an excellent eating species and, unlike other boletes, it is not often maggot-infested. It is typically recommended that the tubes are discarded (the spores for the next generation are here). The stems, however, tend to be woody and are typically cut of. But the caps make excellent eating and can be used in any recipe where the porcini or cep mushroom is called for. This mushroom dries well and can also be preserved in vinegar, brine or oil. Unusually for mushrooms it can be steamed and when chopped can be added to steamed rice dishes. Like the majority of boletes, it dries and re-constitutes very well (for how to dry, see the dried mushrooms recipe).
The colour, shape, season of fruiting and presence of tubes on the underside, rather than gills means that, in the UK at least, that there are no poisonous species with which it can be confused, though it is easy to confuse with a number of other Boletus or Leccinum species (eg Boletus edulis the cep or penny bun, an excellent eating mushroom, with which it is most commonly confused. Sometimes it is confused with Boletus erythropus (Dotted-stemmed Bolete), which is common in woodlands with acid soils which has a large brown cap, but orange-red pores that bruise blue; the stem is yellow but with red dots and the flesh is yellow, bluing instantly on cutting. If not cooked thoroughly this mushroom causes digestive upsets and many find it indigestible even after cooking. As always, however, if you are uncertain of the identification of a mushroom, do not pick it and, if you have not eaten a mushroom before, cook it well and only eat a small amount the first time, in case you are susceptible.
As well as physical inspection, a number of chemical tests can be used to help identify this species. A drop of ammonium hydroxide solution (NH4OH) turns the cap cuticle a greenish to bluish colour. Application of iron(II) sulphate (FeSO4) solution causes the flesh to stain a dull bluish-green, while the pores turn golden brown with a drop of dilute potassium hydroxide (KOH).
For other edible mushrooms, see the guide to edible mushrooms
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Bay Bolete recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
Page 1 of 1
| Croatian Bolete Soup with Buckwheat Origin: Croatia | Pickled Bolete Mushrooms Origin: American |
Page 1 of 1