"Xerocomellus zelleri is an edible species, although care should be taken to ensure that specimens collected for consumption are free of fly larvae. In his book 100 Edible Mushrooms, Michael Kuo gave the mushroom an edibility rating of `mediocre`. There is no distinguishable odor, and the taste is alternately described as pleasant, mild, or `slightly acidic`. The original species description noted that the texture was `slightly mucilaginous”. The mushroom is suitable for preserving or drying, or as a `filler` to add bulk to a dish. It is harvested and sold commercially in local markets in British Columbia, Canada." (Wikipedia) "Because boletes are mostly water, dried boletes barely resemble fresh ones. While the dried boletes appear very similar to other dried mushrooms, fresh boletes are thick and fleshy, and distinct from other mushrooms because they have a thick sponge of tubes often yellow on the underside of the cap, instead of gills. However, although it is generally easy to recognize a mushroom as a bolete, identifying your bolete to species can be more difficult. This is an important step, because many boletes are either poisonous, or simply not pleasant to eat. In France, pharmacists will check your mushrooms for you; all are trained in mycology." (blog.mycology.cornell.edu)

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