The season for this is normally late summer to early autumn, however I found one this evening while out hunting for kindling wood.Most people don't pick this mushroom, since it has the red pores which are normally associated with the (possibly deadly) poisonous Boletus satanas, and the (merely) poisonous Boletus satanoides. However I do, as I suspect do all the commercial fungi collectors who pick the stuff which ends up as dried 'porcini' at Waitrose at £5 for 100g.
Boletus erythropus causes stomach upsets when raw but is edible - and good - when cooked. Hence the reason why shop-bought dried mushrooms must always be thoroughly cooked, since you really don't know what's been sneaked in there under the guise of 'cep'.
