|Chalciporus piperatus (Bull.:Fr.) Bataille|
The cap is pale cinnamon to ochre-brown or copper-red, thick, although small in size, hemispherical then convex, thick at the centre, finally expanded. The cap surface is smooth and shiny or matt, a bit sticky or viscid when damp, but soon drying and hardly peelable. The cap margin is thick, inrolled for a long time, then expanded.The stem is thin, full, cylindrical or with a slightly tapering stem base, often curved or sinuate, fragile, concolorous to the cap, tawny-coppery, brown-yellow, bright yellow towards bottom. A yellow mycelium shows clearly at the stem base.. The flesh is thick, quite firm then spongy, bright lemon yellow in the stem, pale yellowish to red-brown in the cap (pink under the cap surface and the tubes), not turning to blue when exposed to air; its taste is peppery; the odour is weak, then peppery with age; The tubes are adnate to decurrent, almost gilled close to the stem, not easily removed from cap, short (5-10mm), orange then cinnamon-brown, rusty when mature, not turning blue when exposed to air. The pores are large (0,5-1mm), angular, yellow brown to rust, concolorous to tubes, darker than the cap, not turning blue when pressed. The spore print is cinnamon-brown. It grows in coniferous forests, but it can also be found with broad-leaved trees, or in the grass of meadows, with heather, blueberries, rhododendrons, on a rather indifferent soil, under spruce, pine, birch, or associations such as pine-birch, also with beech, oak, poplar. The fruiting period takes place from June to November.
Chemical tests : positive reaction to iron sulphate (flesh turns green).
Distinctive features : brown cap; viscous cap surface but not peelable; peppery taste; yellow mycelium; yellow flesh in stem
Chalciporus piperatus is infrequent and widely present in the forest of Rambouillet, and is occasional, more generally speaking .
page updated on 14/01/18