Description<\/strong>: The cap<\/strong> ranges from chestnut to reddish-brown to dark chocolate brown. It has the classic cushion shape of porcini mushrooms, initially hemispherical, then convex with a tucked rim, flattened reaching a diameter of up to 15 cm. The skin<\/strong> is initially velvety and dry, but becomes increasingly smooth with age, shines and the color fades slightly. The stalk<\/strong> is bulbous in young mushrooms, later it lengthens and thins and is 3-5 cm thick. It is yellowish-brown in color, sprinkled with fine, dense brown grains, which give it a longitudinally fibrous appearance. As it ages, it becomes quite hard and fibrous, so it is removed before cooking and only the part under the cap, which is lighter in color, is retained. The hymenium<\/strong> is porous, initially yellowish in color, turning greenish-yellow to olive-green with age. It changes color to blue-green when pressed. The tubes are shorter at the stem and easily separated from the cap flesh. The flesh<\/strong> is whitish, sometimes light yellowish, reddish-brown under the cap skin. It is firm at first, but begins to soften as the mushroom ages. The flesh turns blue when cut. It has a pleasant, slightly fruity smell and a delicate taste. The spore print<\/strong> is olive brown in color. <\/p>\n\n Harvesting<\/strong>: The bay bolete is a mycorrhizal mushroom that often grows in symbiosis with spruce<\/strong>, although it can also be found under pine trees. It is a common mushroom in coniferous (less often mixed) forests, found from late summer to November. It grows singly or in small groups. They appear en masse mainly three to four days after rainfall. They are often well hidden under the needles and many people mistake them for porcini from a distance. It is widespread throughout Europe and North America, as well as elsewhere in the world. However, because the bay bolete accumulates certain trace metals from the soil (mercury, nickel, cobalt), it should be harvested in unpolluted areas. <\/p>\n\n It is somewhat similar to the suede bolete<\/strong> (<\/em>Xerocomus subtomentosus), <\/em>which has a cap that is yellowish to olive-brown or greenish in color, a slender yellowish stalk, and a yellow hymenium. The hymenium turns green to the touch, it is a common mushroom, edible and valued especially while it is young. <\/p>\n\n The bay bolete is also similar to the tawny grisette bolete<\/strong> (Aeroboletus Morvicus), <\/em>which also has a brown cap and a yellow hymenium, but does not turn blue when touched, and the flesh also remains white when cut. It grows in deciduous forests, especially under oak trees, is edible, good, but a rarer mushroom. <\/p>\n\n Use: <\/strong>The bay bolete is considered a good<\/strong> and edible mushroom, some even compare it to porcini, although the taste is much milder. Bay boletes are excellent for drying<\/strong> and dried they can be ground into a powder, which is used as a spice. It can be used in the same way as porcini, it is excellent fried in butter or olive oil<\/strong>, in soups<\/strong>, sauces<\/strong>, meat and fish dishes. The mushrooms can also be frozen<\/strong> or pickled<\/strong>. <\/p>\n\n What it contains<\/strong>: The bay bolete, like all mushrooms, is composed mostly of water, carbohydrates, proteins and unsaturated fatty acids. It contains some vitamins and is rich in minerals<\/strong> (phosphorus, potassium, magnesium, iron and zinc). It also contains the compound theanine<\/strong>, which is found in green tea and has strong antioxidant properties. <\/p>\n\n![\"\"](\"https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2022\/12\/Kostanjevka-kostanjasti-polstenovec-Imleria-badia01-1024x682.jpg?strip=all&w=2560\")