Identification
Olive-brown cap, orange-red pores, thick netted stem; flesh yellowish, turning blue within seconds when cut.
Edibility — conditional
Edible only after thorough cooking; raw or undercooked it causes gastrointestinal poisoning. Some sources also warn about alcohol taken with it. In Russian tradition it is eaten; western guides are more cautious.
In practice
- Red-pored boletes are for those who know the species exactly.
- Never raw, no "salad from lurid bolete" — cooking is mandatory.