Mushroom
Last updated on 8 September 2026
Red-mouth bolete
Other names : Boletus subvelupites
Habitat
-
Moisture content of raw mushrooms
87.0 %
Protein content on a dry matter basis
20.8 %
Understanding the Data Presented
The aromas, uses, and pairings presented in this profile depend on the product’s preparation conditions and the methods used to collect the sensory data. To interpret the information correctly, make sure to consult the profile corresponding to the form of the product you intend to use.
View the MethodologyFlavours and Sensations
Based on descriptions collected from culinary professionals and individuals knowledgeable about this type of product.
Aromas
The distribution by aromatic family is calculated based on the total number of notes mentioned. Each family represents a proportion corresponding to the number of mentions received by all of its notes.
Forest
Moss and lichen
Evergreens
Mushrooom
Underbrush
Unusual
Musty
Chemical
Toasted or roasted
Cocoa and coffee
Animal
Meat
Vegetables
Potato
Vegetal
Dry plant
Cereals and cereals products
Pastries
Milky
Butter
Cocoa and coffee
|Toasted or roasted
Meat
|Animal
Musty
|Unusual
Potato
|Vegetables
Dry plant
|Vegetal
Moss and lichen
|Forest
Evergreens
|Forest
Chemical
|Unusual
Pastries
|Cereals and cereals products
Butter
|Milky
Mushrooom
|Forest
Underbrush
|Forest
Food pairings
The suggested pairings are based on sensory perceptions. They are presented in descending order of frequency of mention.
1
Meat and poultry
–
2
Vegetables
–
3
Milky products
–
Methodology
The sensory data in this profile are linked to the conditions under which the product was prepared, analyzed, and described. This information helps interpret the aromas, uses, and pairings presented.
1
Preparation
Preparation
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