Łukasz Łuczaj, Monica Wilde
Scarletina bolete (Neoboletus erythropus (Pers.) C. Hahn) – an overlooked edible mycorrhizal mushroom in Poland: distribution, dishes, names, safety and legal issues
Dendrobiology 2026, vol. 95: 15-29
https://doi.org/10.12657/denbio.095.002
Abstract:
Boletaceae is one of the most important edible fungi families eaten in the world. Apart from the main edible species., i.e. Boletus edulis Bull. s.l., a number of lesser-known species are consumed. Scarletina bolete, Neoboletus erythropus (Pers.) C. Hahn, is widely eaten in Poland, mainly in the southern part of the country, though this aspect of culinary culture has never been reported in detail. This paper aimed to characterise the use of scarletina bolete in Poland, in particular to map the locations where it is used and to document its culinary uses. An online questionnaire was used. As many as 388 people who gather this species in Poland responded, providing information on places where it is consumed and local names. The respondents also described the dishes made with scarletina bolete. The reasons for it being overlooked and confused with other Boletaceae species are also discussed. The species is usually well-cooked or fried before use, as it is believed to be heavy to digest. It is incorporated into soups and stews. It is also preserved, dried or pickled. Scarletina bolete is widely gathered in the southernmost parts of Poland. Some people are cautious about its preparation and boil it discarding the water afterwards, sometimes repeating the process 2 or 3 times. Some people boil it or fry without any other precautions. Scarletina bolete is occasionally sold in the markets although, officially, it is not on the list of species permitted for sale. The species is used in classic mushroom dishes known in Polish cuisine.
Keywords: edible fungi, ethnomycology, novel foods, mycophilia, non-timber forest products