Boletus reticulatus

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***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. The summer cep was formally described by Jacob Christian Schäffer as *Boletus reticulatus* in 1774, which took precedence over *B. aestivalis* as described by Jean-Jacques Paulet in 1793.

## Taxonomy

German naturalist Jacob Christian Schäffer described the summer cep as *Boletus reticulatus* in 1774. Jean-Jacques Paulet described it as *Boletus aestivalis* in 1793, the species name derived from the Latin *aestas* "summer". The two names were used in literature for many years.

*Boletus reticulatus* is classified in *Boletus* section *Boletus*, alongside close relatives such as *B. aereus*, *B. edulis*, and *B. pinophilus*. A genetic study of the four European species found that *B. reticulatus* was sister to *B. aereus*. More extensive testing of worldwide taxa revealed that *B. reticulatus* was most closely related to two lineages that had been classified as *B. edulis* from southern China and Korea/northern China respectively. The common ancestor of these three species was related to a lineage consisting of *B. aereus* and the genetically close *B. mamorensis*. Molecular analysis suggests that the *B. aereus/mamorensis* and *B. reticulatus*/Chinese *B.* "edulis" lineages diverged around 6 to 7 million years ago.

## Description

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.

## Distribution and habitat

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. It is less host-specific than other porcini mushrooms.

*Boletus reticulatus* has been recovered from southern Africa, where it was likely introduced, growing under the Mexican species *Pinus patula*.

## Edibility

The summer cep, like most ceps, is edible and useful in cooking. However, its flesh is somewhat less firm than other ceps. Based on analysis of fruit bodies collected in Portugal, there are 334 kilocalories per 100 gram of bolete (as dry weight). The macronutrient composition of 100 grams of dried bolete includes 22.6 grams of protein, 55.1 grams of carbohydrates, and 2.6 grams of fat. By weight, fresh fruit bodies are about 91% water.

## See also

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* List of *Boletus* species
* List of North American boletes

## References

1. ↑ Cite error: Invalid `<ref>` tag; no text was provided for refs named `Beugelsdijk 2008`
2. ↑ Cite error: Invalid `<ref>` tag; no text was provided for refs named `Dentinger 2010`
3. ↑ 3.0 3.1 3.2 Cite error: Invalid `<ref>` tag; no text was provided for refs named `Feng 2012`
4. ↑ Cite error: Invalid `<ref>` tag; no text was provided for refs named `Heleno 2011`

## Bibliography

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

* Template:Fr icon Régis Courtecuisse, Bernard Duhem : *Guide des champignons de France et d'Europe* (Delachaux & Niestlé, 1994–2000).
* Template:Fr icon Marcel Bon : *Champignons de France et d'Europe occidentale* (Flammarion, 2004)
* Template:Fr icon Dr Ewaldt Gerhardt : *Guide Vigot des champignons* (Vigot, 1999) - Template:ISBN
* Template:Fr icon Roger Phillips : *Les champignons* (Solar, 1981) - Template:ISBN
* Template:Fr icon Thomas Laessoe, Anna Del Conte : *L'Encylopédie des champignons* (Bordas, 1996) - Template:ISBN
* Template:Fr icon Peter Jordan, Steven Wheeler : *Larousse saveurs - Les champignons* (Larousse, 1996) - Template:ISBN
* Template:Fr icon 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) - Template:ISBN
* Template:Fr icon Henri Romagnesi : *Petit atlas des champignons* (Bordas, 1970)

## Notes

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* This article contains translations from the French Wikipedia article.

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