Salmon gum bolete is the common name in Australia, they are best eaten young when hard and firm having a nutty flavour. Once they have matured the texture and flavour is lost and they turn to mush. Being saprophytic they lend themselves to cultivation. Growing from 15cm up to 60cm in diameter. Appearing in Autumn, but also Winter and Spring along the East Coast. Along the river flats associated with Waterhousea floribunda and I’ve noticed quite a few at the base of small-leaf Privet. I see them in Coastal rainforest too.
Above and below- young Salmon gum boletes before the pores open. Picking at the young cap reveals a beige colour. Taste is neutral raw. The caps are black with olive tints, felty in texture. The stem is bulbous and matches the cap in colours.
Below- dissected showing a slight beige discolouration.
Below- mature specimens, showing yellow pores and having a yellow spore print. By this point they will just cook up to mush. Phlebopus marginatus is foraged and cultivated throughout SE Asia and China.
Below- Caps show cracking
mushroaming 
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Listed in Australian Subtropical fungi & A field guide to the fungi of Australia as occurring in Vic, NSW, SA & WA. Though as the type specimen is from WA it’s highly likely new names will appear for the subtropical & tropical species in time as this paper highlights a few new names- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7476539/