Boletus pinicola
Venturi
Cep
iNaturalist· cc-by-nc
(c) Svetlana Belmesova, some rights reserved (CC BY-NC)
iNaturalist· cc-by-nc
(c) Svetlana Belmesova, some rights reserved (CC BY-NC)
iNaturalist· cc-by-nc
(c) Tellur Fenner (Blue Wind School of Botanical Studies), some rights reserved (CC BY-NC)
Description
A temperate mushroom in the family Boletaceae, commonly known as a cep.
This description is brief — help expand it
Edible Uses
Boletus pinophilus is edible and may be used fresh, preserved, dried and cooked in a manner similar to that of other edible boletes. It is highly regarded and can be quite expensive in central Mexico, and is often sold dried there. The flesh is white, soft in mature specimens and does not change colour upon bruising. The taste and smell is pleasant. People of La Malinche have likened the flavour to pork and pork crackling. It is easily misidentified as the porcini B. edulis, due to the similar habitat and appearance. It is a highly regarded food item, especially across the southern European regions of Portugal, the Basque Country and Navarre in Spain, France, Italy, Bulgaria and Serbia. In the vicinity of Borgotaro in the Province of Parma of northern Italy, the four species B. edulis, B. aereus, B. reticulatus, and B. pinophilus have been recognised for their superior taste and officially termed Fungo di Borgotaro. Here, these mushrooms have been collected and exported commercially for centuries. It is a commonly eaten mushroom in Turkey, especially in the Marmara and Western Black Sea regions, and is exported to Europe. It is sold commercially in Finland. Fresh mushrooms are up to 90% water, and rich in carbohydrates. Unsaturated alcohols are a major component of the aroma of porcini mushrooms; 1-Octen-3-ol, 2-octen-1-ol, 3-Octanone, (E)-2-octenal, oct-1-en-3-one and 1,7,7-trimethyl-heptan-2-one, 2-propenoic acid and 1,3-octadiene are the main volatile compounds in B. pinophilus. B. pinophilus is known to be a bioaccumulator of the heavy metals mercury, cadmium and selenium. To reduce exposure, authorities recommend avoiding mushrooms from polluted areas such as those near mines, smelters, roadways, incinerators and disposal sites. Furthermore, pores should be removed as they contain the highest concentrations of pollutants.
Distribution
It is a temperate plant.
Where It Grows
Asia, China, Europe, Mexico, North America, Spain,
Also Known As
Songniuganjun
References (4)
- Boa, E. R., 2004, Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17
- Dembitsky, V. M., et al, 2010, Amino and Fatty Acids of Wild Edible Mushrooms of the genus Boletus, Rec. Nat. Prod. 4:4 (2010) 218-223
- Hall, I. R., et al, 2003, Edible and Poisonous Mushrooms of the World. Timber Press. p 314
- www.plantnames.unimelb.edu.au
