Summer bolete or Bronze bolete

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.

Cap 5–20 cm, hemispherical in young mushrooms, then cushion-shaped. Color dark — from bronze-olive to chocolate brown, sometimes almost blackish brown. Surface matte, slightly fibrous or finely cracked in dry weather. In old mushrooms it may fade noticeably.

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.

Hymenophore tubular, free or slightly notched at the stem. White at first, then yellowish, olive-yellow in mature mushrooms. Pores small and round. Key feature: it does NOT turn blue when pressed or cut — this sets it apart from many potentially dangerous boletes.

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.

Stem 5–13 cm tall, 2–4 cm thick, bulbous or club-shaped, cylindrical in old mushrooms. Color chestnut brown, darker than the cap. Along its whole length runs a fine brown net, close to the stem in colour and usually more distinct near the top. This is a hallmark feature of porcini.

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.

Flesh white, very firm, does NOT change color when cut. This is an important diagnostic feature — in lookalikes (for example, the bitter bolete) the flesh turns pinkish. The texture is like a nicely mature porcini: fibrous, with a pleasant resistance when you slice it.

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

Smell richly mushroomy, with nutty notes, in some specimens stronger than in ordinary porcini. Taste mild, sweetish, with no bitterness.