#2 looks like one of the Bolete family, maybe one of you can advise
Surely Bolete family, certain identification is quite difficult from a single photo, but in the case of boletes you have several steps to ascertain the edibility of the mushroom...
First, all boletes have spongy tubes instead of gills, so it's easy to tell if a mushroom is a bolete or not
Second, the only really poisonous (non-deadly) bolete is
Boletus satanas: cap is dark grey, tubes underneath are red, easy to recognise
Third, the remaining boletes fall in three categories:
- Bitter boletes, avoid completely, a single mushroom will spoil your dish entirely
- Tasteless boletes, avoid for the same reason as bitter ones: no point in eating something with no taste!
- Tasty boletes, the remaining ones!
So, for the bolete in picture, I would taste a very small corner, the size of a grain of rice, and decide if it's a keeper or not...
Some bitter boletes are red or reddish at the base of the stem, but it's not a general rule, the only final rule is the direct tasting. (Small to very small piece!!! And spit it out after tasting)
Ciao from Massimo
