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We collected and processed  Boletus edulis  (King Bolete) carpophores grouped in four batches based on their developmental stage (button stage, young—white, large—white, and large—yellow). The study aimed, for the first time, to examine the  B. edulis  content and effect of braising and to estimate the intake of total mercury (THg) and methylmercury (MeHg) from a single meal based on whole (wet) weight (ww) and dry weight (dw). In braised carpophores, THg concentrations ranged from 0.2668 ± 0.0090 to 0.5434 ± 0.0071 mg kg −1  ww at different developmental stages, whereas crude products concentrations ranged from 0.1880 ± 0.0247 to 0.2929 ± 0.0030 mg kg −1  ww. The button stage crude carpophores were more highly contaminated with THg than at later stages of maturity, but MeHg levels were lower ( p  &lt; 0.0001). On the other hand, braised button stage carpophores showed more MeHg than at later maturity stages. MeHg contributed at 1.9 ± 0.7% in THg in crude mushrooms and at 1.4 ± 0.3% in braised meals. The effect of braising was to increase the average THg and MeHg contents in fresh mushroom meals by 52 ± 31% and 53 ± 122% respectively, but a reduction of 40 ±14% and 40 ± 49% respectively was seen on a dw basis. The potential intakes of THg and MeHg from braised meals of  B. edulis  studied were small and considered safe. Graphical abstract

Total mercury and methylmercury (MeHg) in braised and crude Boletus edulis carpophores during various developmental stages