adventures of a not-too-experienced mushroom picker

Identified a bitter bolete at the very last moment. I'd been so sure it was a good mushroom! - and almost cut it into the soup, but decided to carefully taste it, and it turned out to be bitter. I guess I really should stop hoping for a porcini (is this the most common English word for herkkutatti?) and simply ignore all the "likely" candidates, especially since there are a lot of more easily recognizable good mushrooms around.

So far I've been throwing away all of the supposed porcini - except for the one bitter bolete I actually did put into the soup; miraculously, though, it did not spoil everything, I just had to fish out its pieces. But I keep wondering how many of those I've thrown out were actually edible.

Why can't all unedible mushrooms be, for example, green? Mushroom picking would be so much easier...

I did spoil today's soup, actually - by adding not enough salt, which can be remedied, and by putting mushrooms in too late, which can not. That's what happens when one is trying to simultaneously cook, work and learn a language. But at least I can remind myself it could have been worse...