How to tell Royal bolete from Devil's bolete

Cap 5–15 cm, hemispherical in young mushrooms, then cushion-shaped and flattened-convex. Color pinkish raspberry, pinkish red, darkening with age to brownish red. Surface matte, slightly fibrous in dry weather, a little slimy in wet weather. The cap skin does not peel. The cap margin is rolled inward at first, then straightens out.

Cap 8–30 cm across, massive, globular in young mushrooms, then cushion-shaped. Surface dry, matte, pale gray or grayish ocher, with no bright coloring — it contrasts with the red pores. In old mushrooms the cap is often blotchy.

Hymenophore tubular, free or slightly notched at the stem. Lemon yellow, turning ochre-yellow with age, olive in old mushrooms. Pores small and round. When pressed it may turn faintly blue or not change color at all — unusual for a bolete.

Pored hymenophore. Pores bright red or blood-red — the mushroom's most noticeable feature. When pressed they turn blue very intensely and quickly. Tubes yellow or yellow-green near the stem.

Stem 5–14 cm tall, 2–6 cm thick, bulbous at the base, then cylindrical. Color lemon yellow to ochre-yellow, with a clearly visible fine net on the upper part (a hallmark of the genus Butyriboletus). Sometimes with a pinkish tinge at the base.

Stem 5–15 cm tall, 4–10 cm thick, massive, globular or barrel-shaped. Covered with a characteristic bright red net pattern on a yellow background — especially in the upper part. Turns blue when pressed.

Flesh lemon yellow, reddish under the cap skin, very firm and heavy. When cut, the color does not change or turns slightly blue in spots. This is another important diagnostic feature — most pink-capped boletes turn blue instantly and strongly.

Flesh yellowish, very firm, heavy. Turns blue in a flash when cut — the reaction comes within 3–5 seconds and is far more intense than in edible bluing species. In old mushrooms the flesh has an unpleasant smell.

Smell faint, pleasantly mushroomy, with notes of fresh hazelnut. Taste mild, sweetish, with no bitterness and no peppery notes.

In young mushrooms the smell is unobtrusive or absent. In mature mushrooms it is rather unpleasant, rotten or ammonia-like, especially noticeable in hot weather. The smell gets stronger when dried.