TempoLife › Wild food and foraging guide › bay-bolete
Bay bolete
Imleria badia — Good edible.
Never eat a wild mushroom or plant identified only from a website, book or app. Several deadly species look almost identical to edible ones, and mistakes can be fatal. Learn from an experienced forager in person, be certain of every specimen, and when in doubt, throw it out.
What it is
A reliable autumn bolete with a chestnut-brown cap and a pleasant, nutty flavour. It keeps its shape well in the pan and dries nicely, which makes it a favourite once the porcini season fades.
Where and when to find it
Conifer forest, often on or near old stumps. In season roughly August to November.
Look-alikes and safety
The pale pores bruise blue-green when pressed, which is normal and harmless here. The same red-pore rule applies: leave anything with red or orange pores to the experts.
Nutrition
Low in energy, a good meaty texture when cooked. As with all wild food, the health value only matters once you are completely certain of a safe identification.
More wild foods
Chanterelle
Choice edible
Porcini (cep)
Choice edible
Birch bolete
Edible, cook thoroughly
Saffron milk cap
Edible, best salted or fried
Hedgehog mushroom
Good edible, beginner-friendly
Honey fungus
Edible only when thoroughly cooked; discard the raw water
Source: Edibility and look-alike notes follow standard mycological and botanical references for the region. This page is a starting reference, not an identification authority. · checked 2026-09-04
Frequently asked questions
When is bay bolete in season?
August to November.
What can bay bolete be confused with?
The pale pores bruise blue-green when pressed, which is normal and harmless here. The same red-pore rule applies: leave anything with red or orange pores to the experts.
Is bay bolete edible?
Good edible — but only ever after positive, in-person identification.
Make the most of the season
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