There are many Boletus type mushrooms and from this time of year through to late Autumn most of the species can be found at some stage or another. It's late July and already we've had a few mushrooms in our omlettes and risottos in the Kelly Kitchen, but I just wanted to mention the Bay Bolete as many people are put off by its unusual characteristic of turning a strange shade of blue when cut or bruised. Don't let this put you off, it's just a form of oxidisation and they are a tasty and abundant foraging item.
Generally, the Boletus type mushroom is easily identified by its spongy bottom! It does not have gills, but instead it has a sponge like underneath. There are a couple of nasty tasting boletes, but only a couple and they are red and easily identified. I will blog them as I locate them this year. So look out for the boletus family, especially as one of them - the Porcini, Penny Bun or Cep is one of the tastiest mushrooms the UK has to offer. I may show you some pictures and describe the mushroom to you, but you'll have to fight me for the location .....
These all cook well and can also be dried but keep them from getting damp and pick them in fine weather as they easily become water logged.
