King bolete
Boletus edulis
King boletes can be found in the broadleaved, coniferous or mixed woods. They’re fairly common in a middle-aged tree stands. They’re most commonly found in the brightly lit places and on the edge of forests. They can be often discovered under most varieties of spruce. King boletes appear individually or in groups.
Cap can be even 25 cm broad or larger, smooth, and quite thick and a bit sticky in damp weather. Convex becoming flat at maturity. The color is quite variable from light brown to reddish brown. It is dense when young becoming a spongy with age. Closely spaced small pores are white. The pore layer is quite hard when young and white changing to yellowish then to pea soup green to greenish brown becoming fairly soft at maturity. Stem is very thick and club shaped. When young it is often almost as thick at the bottom as the cap is wide. The stem is usually finely reticulated meaning it has a net shaped raised pattern on the surface. The reticulation is most pronounced near the top. The color can vary from whitish cream to reddish brown. It can become cylindrical at maturity.
In the kitchen  king bolete is highly valued because of its dense flesh which does not become black while cooking. Its flavor is mild pleasant and nutty. The aroma of fresh mushroom is pleasant and mild in contrast to dried king bolete which is very aromatic. King bolete can be dried, frozen, stewed, pickelled or barbecued.