Boletus reticulatus
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 B. reticulatus
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| Boletus reticulatus Schaeff. |
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Boletus reticulatus (formerly known as Boletus aestivalis (Paulet) Fr.), or Summer cep is an edible mushroom in the cèpe (porcini) family. These are mushrooms whose tubed hymenium can be easily separated from the flesh of the hat, with a relatively thick central foot and compact flesh. They have a round cap which becomes convex as they age. They are easily distinguished by the browny-red colour of the cap and by the stalk with a white pattern on a reddish background.
It was formally described by Jacob Christian Schäffer in 1774, which took precedence over B. aestivalis as described by Paulet in 1793.
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[edit] Description
The summer cep is a mushroom with a bulbous stem, large cap (5 to 20 centimetres in diameter) with a brown to dark brown cuticle. In dry weather, the caps often crack giving the appearance of a fine net as the pale flesh is revealed. The tubes and pores are initially white, darkening with age to pale yellow and then brown.
They have a central stipe (13-16 cm tall) which has a strongly marked reticulated pattern and is coloured brown, sometimes even as intense as the cap colour. The darker shade is a key feature distinguishing this species from B. edulis.
The flesh is white and thick and remains firm if yellowish as the mushroom ages, and is often attacked by insect larvae. Its odour is pleasant.
The Summer cep is found in woods throughout Europe, after hot and humid weather, from the start of summer until the end of autumn. It is particularly common in the south and west of France.
[edit] Edibility
The Summer cep, like most ceps, is very edible and useful in cooking. However, its flesh is somewhat less firm than other ceps.
[edit] Bibliography
Some books (in French) with information about this mushroom:
- (French) Régis Courtecuisse, Bernard Duhem : Guide des champignons de France et d'Europe (Delachaux & Niestlé, 1994-2000).
- (French) Marcel Bon : Champignons de France et d'Europe occidentale (Flammarion, 2004)
- (French) Dr Ewaldt Gerhardt : Guide Vigot des champignons (Vigot, 1999) - ISBN 2-7114-1413-2
- (French) Roger Phillips : Les champignons (Solar, 1981) - ISBN 2-263-00640-0
- (French) Thomas Laessoe, Anna Del Conte : L'Encylopédie des champignons (Bordas, 1996) - ISBN 2-04-027177-5
- (French) Peter Jordan, Steven Wheeler : Larousse saveurs - Les champignons (Larousse, 1996) - ISBN 2-03-516003-0
- (French) G. Becker, Dr L. Giacomoni, J Nicot, S. Pautot, G. Redeuihl, G. Branchu, D. Hartog, A. Herubel, H. Marxmuller, U. Millot et C. Schaeffner : Le guide des champignons (Reader's Digest, 1982) - ISBN 2-7098-0031-4
- (French) Henri Romagnesi : Petit atlas des champignons (Bordas, 1970)
[edit] Notes
- This article was translated from the French Wikipedia article.
