| Suillellus luridus | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Boletales |
| Family: | Boletaceae |
| Genus: | Suillellus |
| Species: | S. luridus
|
| Binomial name | |
| Suillellus luridus | |
| Synonyms[1][2] | |
Suillellus luridus | |
|---|---|
 | Pores on hymenium |
 | Cap is convex |
 | Hymenium is adnate |
 | Stipe is bare |
 | Spore print is olive-brown |
 | Ecology is mycorrhizal |
 | Edibility is edible but not recommended |
Suillellus luridus (formerly Boletus luridus), commonly known as the lurid bolete, is a fungus of the family Boletaceae, found in calcareous broadleaved woodlands in Europe. Fruit bodies appear in summer and autumn and may be locally abundant. It is a firm bolete with an olive-brown cap up to 20 cm (8 in) in diameter, with small orange or red pores on the underside (yellow when young). The stout ochre stem reaches 8–14 cm (3–6 in) high and 1–3 cm (0.4–1.2 in) wide, and is patterned with a red network. Like several other red-pored boletes, it stains blue when bruised or cut.
While edible and good when cooked, it can cause gastric upset when eaten raw and can be confused with the poisonous Boletus satanas; as a result, some guidebooks recommend avoiding consumption altogether. When consumed with alcohol, Suillellus luridus has been implicated in causing adverse reactions similar to those caused by the compound coprine, though laboratory testing has not revealed any evidence of coprine in the mushroom.
First described in 1774, the species has been transferred to various Boletaceae genera in its taxonomic history, although it retained the original name given to it by German botanist Jacob Christian Schaeffer until a transfer to genus Suillellus in 2014. Several varieties, a subspecies, and a form have been described by European mycologists. Suillellus luridus is mycorrhizal, forming a symbiotic association with broad-leaved trees trees as oak, chestnut, birch and beech, and has been found to have a growth-enhancing effect on conifers in experiments. The fruit bodies are highly attractive to, and often infested by, insects, and several species of fly have been recorded feeding on them. Chemical analyses have revealed some aspects of the mushroom's components, including its volatile flavour compounds, its fatty acid and amino acid compositions, and the identities of the carotenoid compounds responsible for its colour.