Bovine Bolete in Uppsala: the week ahead

Suillus bovinus

The map below is built from the measurement network. A 2.5 km grid with a per-species layer is computed for one region so far.

Today

Bovine BoleteEdible only after thorough cooking
Starting

confidence 45%

Flush phase

  1. Quiet
  2. Starting
  3. Building
  4. Peak
  5. Fading

Updated 17 September 2026, 11:22 BST

7 days

Index, day by day

Week's best 46average 44by the weekend steady

Conditions stay poor all week — not worth the trip yet.

  1. Today4417 Sept
  2. Fri4418 Sept
  3. Sat4619 Sept
  4. Sun4520 Sept
  5. Mon4621 Sept
  6. Tue4322 Sept
  7. Wed4223 Sept

Map

Where to look: bovine bolete

A field over the measurement network. The colour here is for the leading species at each point, not for this one; a per-species layer is computed for one region so far.

About the species. Edible when correctly identified and cooked. The flesh may develop pinkish tones during cooking or after bruising; this is not in itself a sign of spoilage. Avoid old, waterlogged or decaying fruitbodies.

Bovine Bolete in Uppsala: where to look

Bovine Bolete — botanical illustration

Bovine Bolete: the species in brief

How to tell it

A small to medium bolete with a yellow-brown to reddish-brown cap. The pores are unusually large, angular and often irregular. The stem has no ring.

Where it grows

Closely associated with pine, especially on damp, mossy or peaty ground.

In the kitchen

Best used young. It can be fried, added to soups or preserved. Texture and flavour are milder than in many better-known boletes.

Nutrition

Low in calories and contains a modest amount of protein.

This is a note about the species, not about what is in your basket. Full card with lookalikes →

What else is out here now

The other species in this region, by today's index.

Bovine Bolete in neighbouring regions

A regional boundary means nothing to a mushroom, and the next region is sometimes closer than the far side of your own. The index is for today.