Edibility
The genus Boletus contains many members which are edible and tasty, not the least of which is the famed Boletus edulis, though many others are eaten as well, such as B. badius, B. aereus and others. Many species, such as B. calopus, are bitter tasting and inedible, and others are toxic.
Several guidebooks recommend avoiding all red-pored boletes; however, both B. erythropus and B. luridus are edible when well-cooked. One instance of death from Boletus pulcherrimus, though, was recorded in 1994; a couple developed gastrointestinal symptoms after eating this fungus, with the husband succumbing. The autopsy revealed an infarction of the midgut. Boletus satanas has also long been considered to be poisonous, though it has not been responsible for any deaths. The symptoms are predominantly gastrointestinal in nature. A glycoprotein, bolesatine, has been isolated. A similar compound, bolevenine, has been isolated from the poisonous Boletus venenatus of Japan.
Muscarine has been isolated from some red-pored species, although the amounts are pharmacologically insignificant and unlikely to cause symptoms.
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