Some boletes, while not poisonous, are very distasteful. Check this by tasting a pinch of the raw mushroom cap. If it is bitter or otherwise unpleasant, throw it out. To make them more digestible, boletes should be cooked before eating. Bugs seem to like boletes as much as people do, so check your specimens carefully.
Boletes also tend to decay quickly.
Be sure to collect and eat only fresh specimens. Remove tough stems, and peel off the pore layer in all but the youngest specimens. Saute in butter and add to any cheese dish. Dried boletes also are good in soups. Some specimens fade to a peach or salmon color.