The boletes of Michigan, by Alexander H. Smith and Harry D. Thiers.

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THE BOLETES OF MICHIGAN

The quality of the species is generally good, though not as good as that
of B. edulis. It should be remembered, however, that insect larvae soon
riddle the context of these species, and one should try to collect them
when they are developing rapidly and can be collected in quantity.
Considerable sorting is almost always necessary even when collecting
immature specimens. In some species the context darkens naturally and
is dark when cooked. This in no way impairs edibility. People living in
the areas where aspen and birch are the most numerous trees in the
forest will collect this genus frequently, since it forms mycorrhiza with
these trees. Leccinum fruits throughout the season from late May to late
September or October, and the Michigan flora is one of the most extensive known for the genus.
Boletus
Keyed here under the above generic name are the edible species in
Boletus and Boletellus (both as groups and single species insofar as these
are pertinent). One should not experiment indiscriminantly on the edibility of species in these two genera as some poisonous species occur
here and there are many for which we have no data on edibility.
1. Stipe lacerate-reticulate and typically long for the width of the cap..................................... Sect. Laceripedes
1. N ot as above.......................................... 2
2. Taste of raw flesh distinctly acrid or peppery.......... Sect. Piperati
2. Taste mild to bitter but not sharp................................. 3
3. Pores red, red-brown, or dark brown in immature stages... (-) Subsect. Luridi
3. Pores not differently colored than the sides of the tubes............ 4
4. Stipe in some degree (at times only over apical region) having a fine
to medium-coarse network or reticulum.............. Sect. Boletus
4. Stipe naked, pruinose to scurfy or with coarse raised lines at times
forming a wide-meshed reticulum............................... 5
5. Cap distinctly velvety to subtomentose at first and usually conspicuously
areolate-cracked in age (fig. 113)...............(-) Sect. Subtomentosi
5. Cap merely unpolished at first or glabrous or viscid................. 6
6. Stipe furfuraceous to punctate when young...... Sect. Pseudoleccinum
Boletus subglabripes is our common species in this group and we
have had reports that it is a good edible species. We can add
nothing from personal experience.
6. Stipe pruinose to naked....................... (-) Sect. Pseudoboleti