New to mushrooms: is this a Bolete and is it edible

Hi,
I am new to foraging mushrooms, about 1 year in. I have found a few of these mushrooms and based on my book and online research it appears to be a king bolete, although this one is probably not fully grown. It has the pores on the underside, the cap is brown, it doesn't stain blue, although if it is bruised the pores turn a little brown. Any help would be appreciated on this.

I think it’s a brown birch bolete Leccinum_scabrum

I’m not a fungi expert and take no responsibility for the ID when it comes to your decision regarding if it’s edible . . .

Here’s some good info which gives details on how to confirm an ID and what else it could be.

https://ultimate-mushroom.com/edible/206-leccinum-scabrum.html

Yes, it is a bolete.  It looks like some that are actually quite tasty.  But, be sure to ID it first.

I don't remember them anymore cause all my boletes are bitter, nasty ones, but there are a few very easy to identify traits that rule out all the poisonous ones. They also rule out some edible ones, but they're good beginner rules. I'll see if I can find them later. Blue staining was in there, bright yellow or orange caps, I think. And one or two other things. Apart from those, you just have to taste and see if it's any good. It might be like mine, fully edible, but not at all pleasant.

You might want to check for maggots. Any mushrooms that big at my place are fully infested anyway.

It's in the leccinum genus, a member of the boletes family. As far as I know, all discovered leccinum's are edible. You can generally recognise them by the dark rugosity's on the stem. The cap in the picture looks too orange to be Scabrum, which usually has a browner / grayer color to the cap. Instead I believe it to be in the Orange Bolete complex, so maybe Leccinum Aurantiacum, but there are several lookalikes, all of them in the orange bolete complex, all of them Leccinum.

The king bolete has a more tan coloured cap and the stem does not have these kinds of rugosities, more like pale reticulation on a somewhat less pale stem.

My favorite way to prepare them is to remove the pores, they get all gooey and dont taste like much, then dry them and use them in soups or bouillon for rice and sauces. The texture when you cook them in the pan is sub-par.

Ah, the second one was red or yellow pores on the bottom.

https://www.thesurvivalgardener.com/how-to-identify-an-edible-bolete-mushroom/

Note that they are talking about the cap flesh, there are edible boletes with blue staining on the pores or stems.

Thank you all so much for the replies. I was able to sample the mushroom and it tasted OK. The texture was a little slimy and not a lot of flavor. The suggestion to dry them and use in soups/stews is probably a good one.

The Leccinum is toxic to some families and not to others. It can cause some people to be hospitalized with gastro intestinal problems and others eat it with no problems, so its not worth it considering the taste is nothing special.

It might be confused with Boletus edulis by some people when its in the button stage or when the color is more redish, but there are distinct differences. The first difference is the edulis will never bruise with color, it remains white. You can see your specimen is already bruising.