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Frosts bolete and bitter bolete
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Frosts bolete and bitter bolete
Frosts bolete, Exsudoporus frostii (Boletus alveolatus) and bitter bolete, Tylopilus felleus (Boletus felleus). Chromolithograph after a botanical illustration by William Hamilton Gibson from his book Our Edible Toadstools and Mushrooms, Harper, New York, 1895
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Media ID 23178236
© Florilegius/Mary Evans
Bitter Bolete Boletus Edible Fungi Gibson Hamilton Mushroom Mushrooms Mycology Suspicious Toadstools Frosts
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This chromolithograph depicts two intriguing and edible bolete mushrooms: the Frost's Bolete (Exsudoporus frostii, formerly known as Boletus alveolatus) and the Bitter Bolete (Tylopilus felleus, formerly known as Boletus felleus). The illustration is taken from the seminal mycological work "Our Edible Toadstools and Mushrooms" by William Hamilton Gibson, published by Harper in New York in 1895. The Frost's Bolete, with its vibrant red cap and white pores, is a beloved find for foragers and gourmets alike. Its cap is covered in small, raised, white alveoli, which give it a distinctive texture and appearance. The Frost's Bolete is known for its delicious, nutty, and slightly sweet taste, making it a prized addition to various culinary dishes. The Bitter Bolete, on the other hand, boasts a more subdued appearance, with a reddish-brown cap and brown pores. However, its flavor is quite different from the Frost's Bolete, as its name suggests. The Bitter Bolete has a bitter taste when raw but becomes sweet and delicious when cooked. This mushroom is often used in European and Asian cuisines, particularly in soups and stews. Both of these mushrooms belong to the large and diverse family of Boletaceae. They are fascinating examples of the natural world's intricacy and complexity, showcasing the beauty and diversity of fungi. This exquisite botanical illustration by William Hamilton Gibson captures their essence and serves as a testament to the rich history of mycology and the enduring allure of the natural world.
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