| Leccinum rigidipes P.D. Orton |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Boletales/Boletaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Boletales/Boletaceae edibility : edible
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The cap is buff, ochraceous to brown, with cinnamon or rust tinges, fleshy, hemispherical at first, then convex. The cap surface is finely downy then smooth with small irregular scales, greasy in moist weather. The stem is full, long and very firm-tough, rough, covered with small brown scales at the top which become gradually darker towards the base. It is of more or less equal diameter, or tapering towards the top. The stem's surface background colour is white. The flesh is thick, white. It turns slightly buff to coral when cut and exposed to air, ; its taste is mild to sour; the odour is faint, aromatic; The tubes are free, thin. They are whitish then buff. The pores are small, round, dirty white then buff, becoming dark ochre when pressed. The spore print is ochre brown to tobacco brown. It grows in broad-leaved woods and heaths, with birch. The fruiting period takes place from July to November.
Chemical tests : no reaction with formaldehyde. Distinctive features : buff to brown cap; downy then smooth and greasy in moist weather; very rigid stem, with brown scales at the top, becoming darker towards the base; flesh becoming buff; pores turning dark-ochre when pressed; with birch Leccinum rigidipes is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .
page updated on 14/01/18 |