|Boletus appendiculatus Schaeff. non ss.Rick.|
The cap is pale-brown to dark-brown, but non uniform, with patches here and there of red or ochre, mostly towards the centre, firm, fleshy, convex slow to become expanded, often irregular. The cap surface is velvety and dry. The cap margin is more or less lobed.The stem is sturdy, thick and stout, with a pointy base and often rooting, yellow throughout but darker towards the bottom, often with shades of red or brown. It shows a thin cream to yellowish network (same colour as stem towards the top). The flesh is very dense, whitish to pale yellow. It turns slightly blue when cut and exposed to air, in particular below the tubes, and becomes pinkish/rusty/vinaceous in the stem base; its taste is pleasant; the odour is pleasant and particular, - according to some authors - of nut oil, fresh meat or bread, hazelnut; The tubes are adnate or slightly decurrent, rather short, bright yellow, golden yellow to yellow-olivaceous, turning blue when exposed to air. The pores are small and round, bright yellow to golden yellow then reddening, turning slightly blue or greenish blue when pressed. The spore print is greenish tobacco-brown. It grows rather early (end of spring). It likes warm places and open areas of deciduous woods, more rarely of conifers, on a rather clayey-damp soil, with oak, ash, beech, and also birch, lime-trees. The fruiting period takes place from June to November.
Chemical tests : The flesh turns clay-pink to red-brown when in contact with ammonia.
Distinctive features : reddish to chestnut brown cap, cracking slightly with age; stout stem tapering towards base and deeply buried; bright yellow to golden yellow pores; flesh turning feebly blue when exposed to air (top of stem); lemon-yellow network on stem
Boletus appendiculatus is quite rare and scattered in the forest of Rambouillet, and is infrequent, more generally speaking .
page updated on 14/01/18