Heimioporus Betula (syn. Aureoboletus Betula) or the "Shaggy-Stalked Bolete"
Beauty, brains, and goooood eatin'!
These beautiful mushrooms, like all bolete mushrooms, are mycorrhizal, meaning they create a symbiotic relationship with the plants around them. Shaggy-Stalked Boletes are believed to prefer Oak trees in particular.
As a young mushroom, they start out small, with a bright yellow cap thats not much wider than the stipe at first, with the margin curved in almost like a hemisphere.
As they mature the cap grows larger and wider with age. Notice the white colored mycelium at the base (this is a good identifying factor for these mushrooms, as different boletes have different colored mycelium at the base.)
Their stipe grows taller as the cap eventually flattens, turning from bright yellow to a reddish-orange or an orangish-yellow, while the margin stays the lightest hue throughout. Their porous undersides stretch larger to release their olive-colored spores.
The stipe is perhaps the most appealing characteristic of these mushrooms, beyond their color of course. The stipe features deep reticulation and those same warm hues the cap displays. In this photo an animal had taken a bite out of one as a snack
Which speaking of... These beautiful mushrooms are actually edible! Believe it or not, sautéed Shaggy-Stalked Boletes are commonly compared to the taste and texture of sautéed asparagus! A nice crunch with a lemony flavor to boot.
Here are some tips to properly ID this mushroom:
-Flesh does NOT stain blue
-Mycelium is white
-Pore surface is yellow to olive and does NOT stain blue
Other than that, its very unique!
Interested in foraging this mushroom for the table?
Try this simple side dish recipe:
What you'll need:
Any amount of foraged Heimioporus Betula
At least 1 clove garlic
1 teaspoon of salt
2 tablespoons butter
Prepare your boletes by cleaning them with a wet cloth
(Option to slice the stems or leave them cylindrical)
Sauté stems and caps in butter, garlic, and a pinch of salt on medium heat for 10 minutes, stirring frequently for an even cook
Once throughly sautéed move mushrooms to baking tray and broil for 2 minutes watching closely to ensure mushrooms don't burn