Butter-foot bolete

Boletus auripes

mushroom

Yellow bolete with a brownish cap, edible; neither its surface nor its flesh turns blue.

Origin

East Asia (including Yunnan), Central America and eastern North America, under oaks and beeches

Season (United States)

June to November

Preparation

It is cleaned with a damp cloth, without soaking, the earthy stem base cut off, then pan-fried for about ten minutes; like all wild mushrooms, it is eaten cooked, never raw. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

It is found on both sides of the Pacific, in East Asia as in North America.