#AceFoodNews – July 05 – Boletus luridus, commonly known as the lurid bolete, is a fungus of the family, found in deciduous woodlands on chalky soils in Asia, Europe, and eastern North America. Fruit bodies arise in summer and autumn and may be abundant.
It is a solid bolete with an olive-brown cap up to 20 cm (8 in) in diameter, with small reddish pores on the underside. The stout ochre stem reaches dimensions of 8–14 cm (3–6 in) tall and 1–3 cm (0.4–1.2 in) wide, and is patterned with a reddish mesh-work.
Like several other red-pored boletes, it stains blue when bruised or cut.
Though edible when cooked, it can cause gastric upset when eaten raw and can be confused with the poisonous Boletus satanas.
Boletus luridus has been implicated in causing adverse reactions when eaten with alcohol similar to those caused by the compound coprine, though laboratory testing has not revealed any evidence of coprine in the mushroom.
Boletus luridus is mycorrhizal, forming a symbiotic association with deciduous trees such as oak, birch and beech, and has been found to have a growth-enhancing effect with conifers in experiments.