Boletus reticulatus

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Boletus reticulatus
B. reticulatus
Scientific classification
Kingdom: Fungi
Phylum: Basidiomycota
Class: Agaricomycetes
Order: Boletales
Family: Boletaceae
Genus: Boletus
Species: B. reticulatus
Binomial name
Boletus reticulatus
Boletus reticulatus
View the Mycomorphbox template that generates the following list
Mycological characteristics
pores on hymenium
cap is convex
hymenium is adnate
stipe is bare
spore print is olive
ecology is mycorrhizal
edibility: edible

Boletus reticulatus (formerly known as Boletus aestivalis (Paulet) Fr.), and commonly referred to as the summer cep is a basidiomycete fungus of the genus Boletus. It occurs in deciduous forests of Europe where it forms a symbiotic mycorrhizal relationship with species of oak (Quercus). The fungus produces fruiting bodies in the summer months which are edible and popularly collected.

It was formally described by Jacob Christian Schäffer in 1774, which took precedence over B. aestivalis as described by Paulet in 1793.


The summer cep's fruiting body is a mushroom with a swollen bulbous stem, and large convex cap. The cap is more or less round and usually up to 20(40) centimetres in diameter. It bears a velvety brown, rust to chocolate cuticle which when dry often cracks to reveal the white flesh underneath, giving the appearance of a net.

The darker, more uniform shade and the velvety feel of the cap are a key feature distinguishing this species as is the vagueness or total absence of a white edge to the cap margin as seen in Boletus edulis. The tubes and pores of the hymenium are initially white, darkening with age to pale yellow and finally brown. The stipe is central (up to 16(30) cm in height) and has a strongly marked reticulated pattern with a variable white to brown colour.

The flesh is white and thick and remains firm if yellowish as the mushroom ages, and is often attacked by insect larvae. Its odour is pleasant.

The summer cep is found in woods throughout Europe, after hot and humid weather, from the start of summer until the end of autumn. It is particularly common in the south and west of France.


The summer cep, like most ceps, is edible and useful in cooking. However, its flesh is somewhat less firm than other ceps.

See also[edit]


Some books (in French) with information about this mushroom:

  • (French) Régis Courtecuisse, Bernard Duhem : Guide des champignons de France et d'Europe (Delachaux & Niestlé, 1994–2000).
  • (French) Marcel Bon : Champignons de France et d'Europe occidentale (Flammarion, 2004)
  • (French) Dr Ewaldt Gerhardt : Guide Vigot des champignons (Vigot, 1999) - ISBN 2-7114-1413-2
  • (French) Roger Phillips : Les champignons (Solar, 1981) - ISBN 2-263-00640-0
  • (French) Thomas Laessoe, Anna Del Conte : L'Encylopédie des champignons (Bordas, 1996) - ISBN 2-04-027177-5
  • (French) Peter Jordan, Steven Wheeler : Larousse saveurs - Les champignons (Larousse, 1996) - ISBN 2-03-516003-0
  • (French) G. Becker, Dr L. Giacomoni, J Nicot, S. Pautot, G. Redeuihl, G. Branchu, D. Hartog, A. Herubel, H. Marxmuller, U. Millot et C. Schaeffner : Le guide des champignons (Reader's Digest, 1982) - ISBN 2-7098-0031-4
  • (French) Henri Romagnesi : Petit atlas des champignons (Bordas, 1970)