July 2012 featured the
aka the Bluing Bolete
The bluing Bolete is one of many Boletes that turn blue when bruised or cut. This Bolete with off-white flesh turns a very dark blue almost instantaneously when it is cut; the tubes also bruise indigo. Despite the folk adage about not eating Boletes that stain blue, the bluing Bolete is an excellent edible. Actually many species of Boletes that turn blue when cut and/or bruised are edible. Most of the poisonous Boletes that stain and/or bruise blue have red or orange or brownish pores. Those that are edible have yellow or white pores that stain blue.
Gyroporus cyanescens has a whitish to yellow cap that is pitted or wrinkled with tiny flattened fibers. The convex cap ranges from 1 ½ to 5 inches wide with a thin, inrolled margin when young. The pores are white to pale yellow immediately bruising an ink black blue when handled. The stem is 1 ½ to 4 inches tall and ½ to 1 inch thick colored like the cap. The flesh is firm and off-white instantly changing to very dark blue when cut or bruised. Old specimens of this mushroom are often dark blue colored; on one of the photos you can see that the cap is turning dark blue. The spore print is pale yellow. Bluing Boletes are generally found singly but sometimes clustered in sandy soil with hardwoods and conifers, in disturbed soil (edges of roadways or railways) and in apple orchards.
Bluing boletes have an excellent flavor and can be used as a replacement for the king Bolete in recipes. The result will not be as great a dish as the king Bolete, porcini, cep, steinpilz would produce but you won’t be disappointed. As with all mushrooms, your first taste should just be of the mushroom sautéed in butter or margarine.