| Leccinum lepidum (H. Bouchet ex Essette) Bon & Contu |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Boletales/Boletaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Boletales/Boletaceae synonyms: Leccinellum lepidum edibility : edible
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The cap is ochre-brown to dark brown, fleshy, convex then flattened. The cap surface is very smooth at first, greasy to the finger, later getting bloated or cracked. The stem is full, firm to tough and rather short, rough because of the small yellow scales, on a yellow to russet (towards base) background. It is cylindrical and swollen downwards. The flesh is cream to yellow, turning pink when cut and exposed to air, then becoming purple grey and eventually black; its taste is mild; the odour is faint; The tubes are thin, lemon yellow to greenish yellow. The pores are small, yellow, turning ochre when pressed. It grows in broad-leaved woods, only with evergreen oaks or cork oaks. The fruiting period takes place from October to December.
Chemical tests : The flesh turns : dark blue-green when in contact with iron sulphate, brick-red to salmon pink when in contact with formaldehyde. Distinctive features : dark brown cap, often bloated; yellow, tough stem; yellow pores, turning brown when pressed; only with evergreen oaks or cork oaks; mostly in the Mediterranean region Leccinum lepidum is still unreported so far in the forest of Rambouillet, and is occasional, more generally speaking .
page updated on 14/01/18 |