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A bolete, Boletus edulis
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Borrowed from Latin bōlētus (edible mushroom), from Ancient Greek βωλίτης (bōlítēs).


bolete (plural boletes)

  1. A type of fruiting body produced by certain fungus species in the order Boletales, especially those of genus Boletus, many of which are prized for their flavour; any species of said order that produces such a fruiting body.
    • 1971, Alexander Hanchett Smith, Harry Delbert Thiers, The Boletes of Michigan, University of Michigan Press, page 1,
      The boletes, or fleshy pore fungi, are a conspicuous element of the summer and fall "mushroom" flora of Michigan.
    • 2000, Alan E. Bessette, William C. Roody, Arleen R. Bessette, North American Boletes: A Color Guide to the Fleshy Pored Mushrooms, Syracuse University Press, page 375,
      When gathering boletes and other mushrooms for food, avoid picking from polluted habitats such as along heavily trafficked roads, along railroad tracks or power line clearings, near landfills or roadside litter dumps, and chemically treated lawns.
    • 2009, Joe McFarland, Gregory M. Mueller, Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide, University of Illinois Press, page 128,
      Any bolete that matches the traits described above should instantly react with a turquoise color change when a drop of ammonia is placed on the stem. If it doesn't, you've got the wrong mushroom.

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  1. vocative singular of bōlētus