Nordic mushrooms – get to know the species
SvenskaNorskDeutschEnglish
← Back to all mushrooms
Velvet Bolete

Velvet Bolete

Xerocomus subtomentosus
Edible
★★☆☆☆
Taste rating: 2 out of 5

How to identify it

Cap
The cap is yellow-brown to olive-brown and distinctly velvety. It changes from convex to more expanded.
Underside
The tubes are yellow and the pores are small, often becoming olive-yellow with age. They may turn slightly blue when pressed.
Stem
The stem is yellowish, sometimes with reddish-brown tones, and lacks a net pattern.
Smell
Mild mushroom smell.

Occurrence and habitat

Grows on the ground in both deciduous and coniferous woodland, often in relatively dry or nutrient-rich forest soils.

Look-alike species

These mushrooms can resemble Velvet Bolete. Look closely at features, habitat and images to see the differences.

False rooting bolete
False rooting bolete
Xerocomellus porosporus
★★★★★
Weak flavor

Similar brown cap and yellow pores. Cap structure, cracks and stem details help with the comparison.

Read more about False rooting bolete ›

Preparation

Clean and fry thoroughly. Mainly use firm young specimens because older boletes quickly become soft.

Recipe suggestions

Velvet Bolete on butter-fried toast: fry chopped mushrooms until the liquid has evaporated. Add butter, garlic and parsley and place on toast.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Boletes should be reliably identified. Avoid old or spoiled specimens and cook the mushrooms thoroughly.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta.
Batch 12 supplemented – should be finally checked against current