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n. pl. bo·le·tus·es or bo·le·ti (-tī′)
Any of various boletes of the genus Boletus, including both poisonous species and edible species such as the porcini mushroom.

[Latin bōlētus, mushroom, of unknown origin.]


(bəʊˈliːtəs) or


n, pl -tuses or -ti (-ˌtaɪ)
(Plants) any saprotroph basidiomycetous fungus of the genus Boletus, having a brownish umbrella-shaped cap with spore-bearing tubes in the underside: family Boletaceae. Many species are edible
[C17: from Latin: variety of mushroom, from Greek bōlitēs; perhaps related to Greek bōlos lump]


(boʊˈli təs)

n., pl. -tus•es, -ti (-taɪ)
any mushroom of the genus Boletus, having an easily separable layer of tubes on the underside of the cap or pileus.
[1595–1605; < New Latin; Latin bōlētus a mushroom]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.boletus - type genus of BoletaceaeBoletus - type genus of Boletaceae; genus of soft early-decaying pore fungi; some poisonous and some edible
fungus genus - includes lichen genera
Boletaceae, family Boletaceae - family of fleshy fungi having the germ pores easily separating from the cup and often from each other
Boletus chrysenteron - a fungus convex cap and a dingy yellow under surface and a dry stalk
Boletus edulis - an edible and choice fungus; has a convex cap that is slightly viscid when fresh and moist but soon dries and a thick bulbous tan stalk
Boletus frostii, Frost's bolete - a fungus with a red cap and a red coarsely reticulate stalk
Boletus luridus - a poisonous fungus with a dingy yellow cap and orange red undersurface and a cylindrical reticulate stalk
Boletus mirabilis - a fungus that is edible when young and fresh; has a dark brown convex cap with a yellow to greenish under surface and reddish stalk
Boletus pallidus - a fungus that has an off-white cap when it is young but later becomes dingy brown and a stalk of the same color; the under surface of the cap (the tubes) a pale greenish yellow
Boletus pulcherrimus - a beautiful but poisonous bolete; has a brown cap with a scarlet pore surface and a thick reticulate stalk
Boletus pulverulentus - an edible fungus with a broadly convex blackish brown cap and a pore surface that is yellow when young and darkens with age; stalk is thick and enlarges toward the base
Boletus roxanae - a fungus with a rusty red cap and a white pore surface that becomes yellow with age and a pale yellow stalk
Boletus subvelutipes - a fungus with a velvety stalk and usually a dingy brown cap; injured areas turn blue instantly
Boletus variipes - an edible (but not choice) fungus found on soil under hardwoods; has a dry convex cap with whitish under surface and a reticulate stalk
Boletus zelleri - an edible and choice fungus that has a brown cap with greenish yellow under surface and a stalk that become dull red with age


[bəʊˈliːtəs] N (boletuses or boleti (pl)) [bəʊˈliːˌtaɪ]seta f
References in periodicals archive ?
Arguably the most popular are frilly chanterelles, earthy morels (often found in burned-over logging sites), boletes and Oregon truffles.
120, frozen puff pastry 450g 180 kg, frozen Tortellini with meat 450g 240 kg, Cocks frozen 2500g kg 60, boletes frozen 2500g kg 600, boletes frozen 2500g kg 300 chips notched frozen 2500g kg 1500 Carrot junior entire (mini) 2500g kg 3000, Broccoli frozen 2500g kg 1800 Cauliflower frozen 2500g kg 2100 Green beans frozen 2500g kg in 1500
However, wild mushroom belonging to the boletes group (Fig.
To be honest, these days I often just take a good mushroom guide on a walk and enjoy identifying different varieties; the only one's I am confident enough to eat are the Orange Birch Boletes and the Porcinis.
What to see during autumn and winter: Autumn brings an impressive selection of fungi including puffball, milkcaps and boletes to Snitterfield Bushes.
King boletes (boletus edulis) or porcini can emerge now as well in spots favored by chanterelles.
And that was on top of the delectable boletes that I'd picked with my father.
Anatomy of the Hymenomycetes: an introduction to the cytology and plectology of crust fungi, bracket fungi, club fungi, Chanterelles, Agarics and Boletes.
Gourmet species grown from coast to coast to coast include chanterelles, morels, pines, boletes and oysters.
You can find anything from the small discreet varieties to the showy chanterelles and boletes.
Like a table service they stood ranged on the meadow's linen: the round-edged russulas, silvery, yellowish, or ruby-red, like goblets brimming with various vintages; the yellow boletes, their caps dimpled like the bottoms of upturned cups; the funnel clitocybes, slender as champagne stemware; the fleecy milk cap, round and white, broad and flat, like cream-filled teacups of Dresden porcelain; and the spherical puffballs, squat as pepperpots, replete with a powdery black spore mass.