Boletus betulicola or Summer bolete

The cap is large, 7–25 cm across, hemispherical and cushion-shaped in young mushrooms, opening with age to convex-flattened. The color is light — from almost white and cream in young ones to light chestnut, hazel or the color of freshly baked bread in mature ones; noticeably paler than the pine bolete or summer bolete. The surface is dry and matte, faintly velvety to the touch when young, slightly shiny in wet weather. The margin is even, and the skin does not peel.

Cap 8–25 cm (sometimes up to 30), hemispherical in young mushrooms, then cushion-shaped, almost flat in old ones. Color warm bronze-brown, light brown, darker in the center. The surface is matte, slightly tacky in wet weather. A characteristic feature: in mature mushrooms the cap becomes covered with a fine network of cracks — a “crackled” look, like fired clay.

The hymenophore is tubular, free or slightly notched at the stem, and separates easily from the flesh. In young mushrooms the tubes are pure white; as the spores mature they turn yellow and later take on an olive-greenish tint. The pores are small, round, and the same color as the tubes. An important diagnostic feature: when pressed or damaged, the hymenophore does not turn blue or change color — this sets true porcini apart from many bluing boletes.

Tubes free or notched at the stem. White when young, then yellowish, olive-green in mature mushrooms. Pores small and round. Does NOT turn blue when pressed — a key feature.

The stem is massive, 5–20 cm tall and up to 4–6 cm thick, bulbous and swollen when young, lengthening with age to club-shaped or almost cylindrical. The color is whitish, cream or light brown, often paler than the cap. The upper part shows a fine pale net (reticulum) — white veins on an even paler background, not as contrasting as the dark net of the bitter bolete. There is no ring and no volva.

Stem 10–25 cm tall, 2–7 cm thick, club-shaped in young mushrooms, cylindrical in adults. Color light brown, cream. The most characteristic feature: the whole stem is covered with a distinct white network — broad, coarse, easy to see (hence the Latin “reticulatus,” meaning “net-like”). This is the main difference from the other porcini.

The flesh is thick, firm and white, sometimes faintly brownish under the cap skin. When cut, the color does not change — it does not turn blue, red or dark; this is one of the key features of true porcini. The texture is springy and meaty, hard in young mushrooms and slightly softer with age. The taste is mild and pleasant, not bitter, with a delicate nutty note.

Flesh white, dense, does NOT change color when cut. Fibrous texture, with a pleasant resistance under the knife. It gets maggoty about as often as the classic porcini — and a bit less readily than the bronze bolete.

The smell is pleasant and richly mushroomy, with a warm nutty note — the classic porcini aroma. When cut it is fresh and clean, and when dried it grows much stronger, filling the house with that rich mushroom scent people dry porcini for. There are no chemical, sour or unpleasant notes at all.

Smell rich and mushroomy, with nutty notes, stronger in young mushrooms. Taste mild, slightly sweet, not bitter. Dried, it keeps its aroma well.