Today I stumbled upon group of King bolete (Boletus edulis) under the spruce trees. They are certainly one of the best there is. Excellent to prepare simply with some butter. Easy to preserve dried or pickled. Very easy to recognize. The color can vary from tan to dark brown, frequently lighter away from the center; cap is dry and when young hard; the tubes are white, turning yellow and green as mushroom ages.The stem is reticulated (net-like ridges all over); meet is white and does not change when cut. Unfortunately, bugs and slugs love this mushroom and it is a challenge to find unspoiled specimens.
I also found some specimens of Boletus subvelutipes, that superficially looks similar, but this one is poisonous.The giveaway are red pores and dramatic blue flash when cut.
Unusually early there were some Granular-Dotted Bolete (Sullus granulatus)/ Pretty good edible, sometimes really abundant. Easy to dry. It can be a little labor intensive since caps need to be peeled. The cap is slimy and stem has numerous glands -dark dots (hence the name).
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