Pine cep (Boletus pinophilus) photo and description

Pine cep (Boletus pinophilus)

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Boletales
  • Family: Boletaceae
  • Genus: Boletus (Borovik)
  • Species: Boletus pinophilus (White pine mushroom)


  • Boar white mushroom

  • Boletus pine-loving

Pine mushroom

Hat: 8-20 cm in diameter. Initially, the cap has the shape of a hemisphere with a whitish edge, later it becomes flat and convex and becomes brown-red or wine-red. The tubular layer is first white, then turns yellow and eventually acquires an olive-green hue.

Spore powder olive green.

Leg: swollen, brownish-red, slightly lighter than the cap, covered with a red mesh pattern.

Flesh: white, firm, does not darken on cut. A wine-red zone is observed under the cuticle.

Distribution: White pine mushroom mainly grows in coniferous forests in the summer-autumn period. It belongs to the light-loving species, but it is also found in very dark places, under dense crowns. It has been determined that the fruiting of the fungus does not depend on illumination in fruitful years, and under unfavorable conditions, mushrooms choose open, well-heated areas for growth. Fruiting in groups, rings or singly. The most massive collection is observed by the end of August. Often appears for a short period in May; in warm regions it also bears fruit in October.

Similarity: similar to other types of porcini mushrooms and to the gall fungus, which is inedible.

Edible: White pine mushroom is considered edible, has a great taste and wonderful aroma. They are used fresh, fried and boiled, as well as pickled and dried. When dried, the mushrooms retain their natural color and acquire a special aroma. Sometimes it is eaten raw for making salads. Excellent sauces are prepared from porcini mushrooms, suitable for meat and rice dishes. Dried and ground porcini mushroom powder is used to dress a variety of dishes.

Notes: there are very large specimens, up to one kilogram, but gourmets value young mushrooms more, since when they are aged they are affected by larvae, they become slippery and not so tasty.