The admirable bolete, aka “Admiral” (Boletus mirabilis), is one of my favorites, for its beauty, its lively flavor, and its fleeting collectabilty. Rarely do I find one before the bugs.
Unlike the king bolete (Boletus edulis), which can be used in all manner of culinary ways, the admiral is probably best by itself, sliced and sauteed, an amuse bouche for the table. The taste of lemon is distinctive and usually requires something to balance it such as butter or soy sauce. That said, I’m told the lemony flavor is produced by a compound in the velvety “skin” of the mushroom’s pileus, or cap. Presumably one could peel this off and then use the admiral in any standard porcini recipe.
The admiral is a mushroom of damp Pacific Northwest forests. I generally find it in older hemlock stands with spongy moss carpets where it likes to fruit off nurse logs, and though it can get quite large, with a cap approaching the size of a salad plate, edible specimens are usually smaller.