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Red Cracking Bolete

Edible Edible
Autumn Autumn
Summer Summer

Common but like all Boletes they can take time to spot, once one is found you will usually find more in the area. This mushroom can be much maligned by foragers as the texture is a bit soft and slimy when cooked but if the pores are removed and the mushroom fried hard or dried, re-hydrated and cooked the texture is very much improved.

Mushroom Type
Common Names Red Cracking Bolete (EN), Cap Tyllog Craciog Coch (CY), Suchogrzybek Złotopory (PL), Arany Tinóru (HU)
Scientific Name Boletus / Xerocomellus chrysenteron
Season Start Jul
Season End Oct
Average Mushroom height (CM) 8
Average Cap width (CM) 12
Please note that each and every mushroom you come across may vary in appearance to these photos.


A dull smooth brown cap when young then cracking to show pale yellow/buff underneath with hints of red. Where slugs have eaten the cap, which they often do, the damage shows red.


Yellow pores slightly greening with age. Bruises greenish.


Buff to yellow with red fibres overlaid especially from the middle to the base.


White to cream in the cap with slight blueing above the pores after a couple of minutes, more red in the stem especially towards the base.


Under broad leaved trees.

Possible Confusion

Being a relatively small Bolete with the cracking top and red showing through with damage it is hard to confuse this fungi apart from with other Xerocomoid Boletes.

Spore Print

Olive green to brown. Subfusiform.

Taste / Smell

Not distinctive when fresh, similar to the Penny Bun when cooked.




3 comments for Red Cracking Bolete

  1. Andreas Nilsson says:

    Hello WildFoodUK
    Is it the red cracked bolete on the photos or is it the sepia bolete? Please help! 🙂


      1. Eric Biggane says:

        Hi Andreas, it is really hard to determine which Zerocomoid Bolete is which especially from photos but Geoffrey Kibby has a British Boletes book which is a great help identifying them.

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