Oh I have no idea. I just read that they do generally grow in Europe and America, so I would think they are the same, or almost the same.
But then The western North American species commonly known as the California king bolete (Boletus edulis var. grandedulis) is a large, darker-coloured variant.
We normally dry them and store in jars. Then we use them in soups (tomato soup with few of them added is really nice) or sauces.
Some smaller ones ended up being pickled - they become slimy, but are absolutely delicious as a snack.
Thank you :)