I think this is an aged "XEROCOMUS SUBTOMENTOSUS"
or "BOLETUS SUBTOMENTOSUS".
Nice photo, clear and bright.
These funghis are Coprinus Comatus, some one like them more than Porcini. You must pick them when they are white, very jung, the best way to cook is putting them on a pan with butter, garlic and fresh sole filets, and cook slowly. Sorry for my bad english.