Porphyrellus porphyrosporus (Fr. & Hök) E.-J. Gilbert 1931 (syn: Boletus porphyrosporus Fr. & Hök, 1835; Boletus porphyrosporus var. minor Bataille & Crawshay, 1924; Boletus porphyrosporus var. porphyrosporus Fr., 1835; Gyroporus porphyrosporus (Fr. & Hök) Quél., 1886; Phaeoporus porphyrosporus (Fr. & Hök) Bataille, 1908; Phaeoporus porphyrosporus var. porphyrosporus (Fr. & Hök)
Bataille, 1908; Porphyrellus porphyrosporus subsp. porphyrosporus (Fr. & Hök)
E.-J. Gilbert 1931; Porphyrellus pseudoscaber Secr. ex Singer 1945; Porphyrellus pseudoscaber subsp. cyaneocinctus Singer, 1945; Porphyrellus pseudoscaber var. pseudoscaber Secr. ex Singer 1945; Porphyrellus pseudoscaber subsp. typicus Singer, 1945; Suillus porphyrosporus (Fr. & Hök) Kuntze, 1898; Tylopilus cyaneocinctus (Singer) Grund & K. A. Harrison, 1976; Tylopilus porphyrosporus (Fr. & Hök) A. H. Sm. & Thiers, 1971; Tylopilus porphyrosporus var. porphyrosporus (Fr. & Hök) A. H.
Sm. & Thiers, 1971); 
Dusky Bolete;


ID please of mushroom
Date/Time : June 27, 2010 at 9.08am IST
Location Place
: Girivan, near Mulshi
Altitude : about 681 m (above mean sea level)

GPS :  18°33’53.79″N, 73°32’30.11″E

Habitat : wild
Type : damp, moist forest floor, in clearing

Habit : mushroom
Height : about 6″ – 10″
Size : diameter ranging from 6″ – 18″

Other Info

Fragrance : foetid
Uses : do not know

Your “Plant Sized Mushroom” is Boletus Sp.

I would not know about its identity, but the tribals eat it. I have tried it and it does taste very good. Shall try to find out its identity.

… one of the rare times, me mentioning about fragrance.
Just could not help getting the foetid smell while taking close-up of the mushroom.
It was like an over-fermented loaf of bread …,
… indeed, eating this mushroom would require lot of guts !!

That’s the way of attracting insects….

It has an over fermented smell because it is old not fresh. If you are not careful, it will be full of tiny worms. I have relied on my tribals. When they can have it so could I. In fact no other community other than the tribals have it. They look down upon the people who consume it. No such inhibitions with me. I have consumed quite a few things that the others do not.

I agree with … It is an old specimen in the foto.
When we go on mushroom outings, the experts take the mushroom out of the soil, by turning it a bit so that the whole mushroom with the root comes out. Then the upperside, the downside, the stem, the ring if it is there, if the ring is movable up and down the stem, the base of the stem (root) and such things are observed. Moreover the smell, the color, how the cap reacts when pressed with a finger, whether it changes the color and how the flesh looks like when the cap is cut, all these things are discussed when determining the mushroom.
Important thing is that after determining the id of the mushroom, our experts put the mushrooms back in the original place and don’t throw away somewhere around.
Mushroom searching and eating is more popular in the european mainland so I find not many Mushroom information in English. I have a request to mushroom-mailers. Please send as much information as possible. Let us wait what experts say.
I guess your mushroom is boletus sp. perhaps mirabilis?
Let us wait what experts say.

just can’t resist sending you this mail.
scandinavians seem to like such food. have a look http://en.wikipedia.org/wiki/Surstr%C3%B6mming here. Here are some more.
  • Funazushi – japanischer, vier Jahre fermentierter Fisch
  • Gammelrochen – isländischer, fermentierter Rochen
  • Hákarl – isländischer, monatelang fermentierter Eishai bzw. Grönlandhai
  • Pla Raa – thailändischer, eingelagerter, gesalzener und vergorener Fisch
  • Kräftskiva – Krebsfest, eine weitere schwedische Spätsommertradition
In Iceland we did not know what to do, whether to be polite to our hosts and eat what they gave us or be frank and perhaps rude? we decided to be frank and told them politely that we had some stomachproblems.

Many thanks … for providing clarity and good thoughts about mushrooms and their edibility.
Indeed, it is well-known fact that these mushrooms are relished by all kinds of people, all round the world; and some of them could be well-priced.
As a non-vegetarian, am now able to relate to checking for certain aspects, before one decides it to be fit for eating.

To me it looks like Porphyrellus porphyrosporus. Syn. are Porphyrellus pseudoscaber = Boletus pseudoscaber = Boletus porphyrosporus.
These are medium to large bolete with dull brown velvety cap and stem with brown pores. They occur solitary or in small groups on soil with broad leaf trees. Odour of this sp. is sour and is edible.


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