Nordic mushrooms – get to know the species
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Rhubarb Bolete

Rhubarb Bolete

Albatrellus subrubescens
Edible
★★☆☆☆
Taste rating: 2 out of 5

How to identify it

Cap
The cap is whitish to cream-coloured with pink, reddish or yellowish tones. The surface may crack or become scaly with age.
Underside
The pores are small and whitish to cream-coloured. They may darken or discolour slightly when pressed.
Stem
The stem is short and stout, whitish to cream-coloured and often slightly off-centre.
Smell
Mild mushroom smell.

Occurrence and habitat

A ground-growing polypore in coniferous woodland, especially on poor, mossy ground. Forms mycorrhiza with conifers.

Look-alike species

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

Sheep polypore
Sheep polypore
Albatrellus ovinus
★★★★★
Good edible mushroom

A similar whitish, ground-growing polypore. Cap colour variations, pores, ecology and other characteristics need to be compared.

Read more about Sheep polypore ›

Preparation

Use young, firm specimens. Clean thoroughly, remove hard parts and cook well. Older specimens can become tough.

Recipe suggestions

Rhubarb Bolete in a pan: cut young specimens into pieces and fry in butter until the liquid has evaporated. Add cream, black pepper and a small amount of Dijon mustard.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Boletes can be difficult to distinguish. Eat only reliably identified, young and healthy specimens.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta. Scientific name and species delimitation should be checked against current taxonomy before final publication.
Batch 11 supplemented – should be finally checked against current