Identification
Brown cap, thick stem with a dark brown net, tubes white → pink with age. The flesh is white and does not change color when cut — but tastes intensely bitter.
Why it is dangerous
Not deadly and causes no systemic poisoning, but the bitterness survives cooking: one cap in the pan makes the whole dish inedible. Some guides warn of gastrointestinal upset after large amounts.
How not to confuse with porcini
| Feature | Porcini | Bitter bolete |
|---|---|---|
| Tube surface | white → yellow-green, never pink | pink with age |
| Net on stem | white, raised | dark brown |
| Taste | mild | intensely bitter |
| Flesh on cut | white | white, sometimes pinkish |
Doubtful bolete → touch a fragment to the tongue and spit: bitterness decides.