Phlebopus marginatus, commonly known as the salmon gum mushroom in Western Australia, is a member of the Boletales or pored fungi.

English naturalist Miles Joseph Berkeley initially described Boletus marginatus in 1845, from the writings and specimens of James Drummond, from the vicinity of the Swan River Colony in Western Australia.

[5] Berkeley and Broome described Boletus portentosus in a report published in 1873 of the fungi of Ceylon, from a specimen with a 25 cm (8 in) diameter cap collected on June 15, 1869.

[6] Microscopic differences led to it being reclassified; Boedijn noted the shape of its spores, lack of cystidia and short tubes and allocated it to the genus Phlebopus in 1951.

The genus Phlebopus is a member of the suborder Sclerodermatineae, which makes it more closely related to earth balls than to typical boletes.

[16] Possibly Australia's largest terrestrial mushroom, Phlebopus marginatus produces fruit bodies that can reach huge proportions.

[21] In China, it grows in association with poinciana (Delonix regia), mango (Mangifera indica), coffee (Coffea arabica), pomelo (Citrus grandis), jackfruit (Artocarpus heterophyllus) and oak (Quercus) species.

[21] As with many Australian mushrooms, Phlebopus marginatus is not widely eaten although recorded in several publications as edible and mild tasting or bland.

[17] It is consumed in Laos, northern Thailand, Myanmar and southern China,[16] namely the tropical areas of Yunnan province, where excessive picking for markets has depleted wild populations.