Mushrooms to seek out

Brown cap with a white rim, bulbous netted stem, white pores.

Check that the pores are not turning pink, and leave the maggoty ones behind.

Pale velvety cap, often cracked; strong white netting all down the stem.

Eat it very fresh, and always check for maggots.

Dark mahogany cap with a pale margin; stout stem with white netting; white pores.

Look in mossy pine woods; leave waterlogged specimens where they stand.

Very dark brown matt cap; pale stem with white netting; white pores.

Favour firm caps; check there is no bitterness; avoid ground that has dried out.

Sticky orange-yellow cap, white ring, always under larch.

Pick them young; take off the ring and the slimy skin.

Buff-brown cap, yellow pores, fine netting, bruising faintly blue.

Eat it soon after picking: older ones are usually riddled with maggots.

White stem speckled with dark scales, greyish-brown cap, whitish pores.

Keep only the young caps, and cook them thoroughly.

Bright orange cap, very rough scaly stem, pale pores.

Discard the stem and go for young specimens.

Small ringless Suillus, sticky cap, yellow pores weeping milky droplets.

Peel the cap skin and strip out the older tubes.

Stem yellow at the top, red below; bruises blue; pale cap.

Throw it out: the bitterness is overwhelming.

Dull yellow cap, wide angular pores, no ring on the stem.

Take them only when they are very young.

Red-orange pores, stem dotted with red; bruises deep blue.

Cook it for at least 20 minutes; never eat it raw.

Slimy brown cap; large white ring; yellow pores.

Take off the ring and peel the cap skin before cooking.

Matt straw-yellow cap; smell of iodine at the base of the stem.

Little culinary value: more often than not, best left standing.

Felty olive-brown cap, cracking with age; bruises only faintly blue.

Go for the young ones and check them for maggots.

Red pores, red netting on the stem, pinkish cap.

Never eat it: this one is poisonous.

Chocolate-brown cap; yellow pores turning green; bruises slightly blue.

Tell it apart from the bitter bolete.

Pale grey cap; stem "rooting" into the ground; bruises blue; very bitter.

Bin it the moment you taste bitterness.

Orange cap; rough scaly stem; found under birches.

Keep the caps: the stem stays leathery.

Orange-brown cap; rough scaly stem; tied to oak.

Set aside any stem that has gone fibrous.

Very pale cap, almost white; rough scaly stem.

Cook it thoroughly and pass on the old specimens.

Strongly marked brown netting; pores turning pink; extreme bitterness.

Taste a crumb at most, then spit it straight out.

Yellowish-brown cap; rough scaly stem turning yellow.

Cook it well and leave the mature ones alone.

Whitish-grey cap; red pores; bulbous stem with red netting.

Do not pick it: it is poisonous.

A very dark form of the brown birch bolete.

As for scabrum: pick only the young ones.

Pale grey cap; yellow pores; discreet netting; bruises slightly blue.

Pick sparingly: this is an uncommon species.

Same taxon; pale yellowish flesh; bruises only faintly blue.

Harvest in moderation: its range is very local.