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
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.
Boletes should be reliably identified. Avoid old or spoiled specimens and cook the mushrooms thoroughly.
Facts and sources
Sources
Svampguiden; SLU Artdatabanken/Artfakta.
Svampguiden; SLU Artdatabanken/Artfakta.
Batch 12 supplemented – should be finally checked against current