| Chalciporus amarellus (Quél.) Bataille |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Boletales/Boletaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Boletales/Boletaceae synonyms: Boletus amarellus, Chalciporus pierrhuguesii
edibility : discard
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The cap is yellow brown, with red shades towards the margin, hemispherical, very convex even when mature. The cap surface is thin, felty, easily peelable, humid, looking more like being lubricated than viscid, then dry. The cap margin is thick, downy, regular. The stem is full, tapering towards base, rooting, elastic. It is concolorous to cap, yellow at the top, more reddish towards base. It shows a yellow mycelium at its base. The flesh is unchanging, thick, quite firm, lemon yellow; its taste is acidic and slightly peppery; the odour is weak; The tubes are adnate to decurrent, short (4-5mm), tawny-yellow. The pores are large (0,5-1mm diameter), yellow then bright pink or flesh red, dark brown in bruises. The spore print is pale yellow. It grows in coniferous woods, on high ground. The fruiting period takes place from September to November.
Distinctive features : slightly peppery taste of the flesh (bitter in stem); small size; bright pink to rusty red pores; in the mountains Chalciporus amarellus is still unreported so far in the forest of Rambouillet, and is rare, more generally speaking .
page updated on 14/01/18 |