Lurid boleteSuillellus luridus

The cap of the lurid bolete is large and fleshy, reaching 8 to 20 centimeters across. When young it is hemispherical, becoming convex and cushion-shaped with age. The cap surface is dry, finely velvety or felty to the touch, and slightly greasy-shiny in wet weather. The color is warm and variable — from olive-yellowish and gray-brown to ochre-brown and clay-colored, often with a pinkish sheen. When pressed, the cap surface darkens and develops blue-green spots, which instantly gives away the nature of this mushroom.

Under the cap lies a tubular hymenophore with bright, rich orange-red or blood-red pores that contrast sharply with the yellowish-olive tubes. It's these red pores that put the lurid bolete in the group of "dangerous-looking" boletes. At the slightest touch the pores instantly turn blue, flooding with a dark blue color. A characteristic microscopic feature of the species is a thin reddish layer between the tubes and the cap flesh, visible in a lengthwise cut.

The stem of the lurid bolete is sturdy and massive, 8 to 15 centimeters tall, noticeably thickened or club-shaped and swollen at the base. Its main diagnostic feature is a distinct net pattern: a raised reddish net stands out clearly against a yellow-orange background, covering almost the entire surface of the stem. It's this red net that reliably distinguishes the lurid bolete from the scarletina bolete, whose stem is covered in separate dots rather than a net. When touched, the stem quickly turns blue. There is no ring and no volva.

The flesh of the lurid bolete is thick, dense and fleshy, lemon yellow in a fresh cut, and often wine-reddish near the base of the stem. Its most striking trait is rapid, vivid bluing on exposure to air: as soon as the mushroom is cut, the flesh floods with a thick dark blue color within seconds. This dramatic reaction is typical of the species and helps with identification. Raw flesh tastes mild, with no bitterness, but you absolutely should not taste it raw, because the uncooked mushroom is toxic.

The smell of the lurid bolete is faint, pleasant and gently mushroomy, sometimes with a barely noticeable fruity note. The aroma carries no warning and may even seem appealing, so don't rely on it for identification — the main guides remain the red pores, the red net on the stem and the rapid bluing of the flesh.