Boletus Burroughs (Boletus barrowsii) photo and description

Burroughs boletus (Boletus barrowsii)

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Boletales
  • Family: Boletaceae
  • Genus: Boletus (Borovik)
  • Species: Boletus barrowsii (Boletus Burroughs)

Boletus barrowsii


The cap is large, fleshy and can reach 7 - 25 cm in diameter. The shape varies from flat to convex, depending on the age of the fungus - in young mushrooms, the cap tends to be more rounded, and as it grows, it becomes flat. Skin color can also vary from all shades of white to tan or gray. The top layer of the cap is dry.

The leg of the mushroom is from 10 to 25 cm high and 2 to 4 cm thick, has a clavate shape and a light whitish color. The surface of the leg is covered with a whitish mesh.

The pulp has a dense structure and a pleasant sweetish taste with a rather strong mushroom odor. The color of the flesh is white and does not change or darken when cut.

The hymenophore is tubular and can be either adherent to the pedicle or compressed in it. The thickness of the tubular layer is usually 2-3 cm. With age, the tubules darken slightly and change from white to yellowish-green.

Spore powder olive brown. Spores are fusiform, 14 x 4.5 μm.

Burroughs boletus is harvested in the summer - from June to August.


It is mainly found in the forests of North America, where it forms mycorrhiza with coniferous and deciduous trees. This species of boletus has not been found in Europe. Burroughs boletus grows randomly in small groups or in large clusters.

Boletus barrowsii

Similar species:

Burroughs boletus is very similar to the valuable edible porcini mushroom, which can be distinguished externally by its darker color and white veins on the surface of the mushroom stem.

Nutritional quality:

Like porcini, Burroughs boletus is edible but less valuable and belongs to the second category of edible mushrooms. A wide variety of dishes are prepared from this mushroom: soups, sauces, fries and additions to side dishes. Also, Burroughs boletus can be dried, because there is little moisture in its pulp.