| Boletus subappendiculatus Dermek, Lazebnicek & J. Veselský |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Boletales/Boletaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Boletales/Boletaceae/Boletoideae [ section:Appendiculati ] synonyms: Boletus fuscoroseus ss.Vichansky
edibility : edible
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The cap is ochre-brown to reddish brown, firm, fleshy, of hemispherical then convex shape. The cap surface is smooth to felty. The cap margin is inrolled in the youth, then overhanging. The stem is full. It is more or less equal tapering towards the base, slightly rooting. Its colour is lemon-yellow at the apex, and paler towards the base. It is covered with a hardly noticeable network of small mesh cells which are of the same colour as the stem. The flesh is white to yellow, unchanging when exposed to air; its taste is pleasant, nutty; the odour is pleasant, of penny bun or fresh meat; The tubes are adnate, pale yellow. The pores are close, bright lemon yellow, unchanging when pressed. The spore print is dark olive brown. It grows in coniferous woods, in the mountains, on a rather acid soil, with spruce and pines. The fruiting period takes place from July to November.
Chemical tests : cap and stem surfaces turn bright red when in contact with potash. Distinctive features : lemon yellow flesh, unchanging when exposed to air; yellow stem; yellow pores, sometimes with shades of red, unchanging when pressed; with fir and spruce, in the mountains. Boletus subappendiculatus is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .
page updated on 14/01/18 |