Scutiger pescaprae (Pers.:Fr.) Bondartsev & Singer |
New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Albatrellaceae Former classification: Basidiomycota/Homobasidiomycetes/Aphyllophoromycetideae/Polyporales/Bjerkanderaceae synonyms: Albatrellus pescaprae, Polyporus pescaprae, Albatrellus pes-caprae edibility : edible, good
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The cap is chestnut to dark-brown, convex then flattened, irregular, often composed of two or three lobes. The cap surface is scaly, with brown fibrillose and crowded scales arranged regularly. The cap margin is thin, inrolled and wavy. The stem is white to yellowish, full, smooth to finely scaly-grainy, often with furrows which are a continuation of the cap's lobes. It is often slightly eccentric but more rarely lateral, with a short network at the apex (originating from pores). The flesh is whitish, more yellowish closer to the surface, firm but fragile; its taste is pleasant, nutty; the odour is faint, pleasant; The tubes are white, short and decurrent. The pores are white, wide and angular, often turning slightly ochre-yellow when pressed or with age. The spore print is white. It grows in deciduous or mixed forests, in the mountains. The fruiting period takes place from June to November.
Distinctive features : chestnut-brown cap covered with fibrous scales, fleshy and irregular, often composed of 2 or 3 lobes; white stem, full; often eccentric; very short tubes, not separable from cap; pores wide and angular, white then ochre; in the mountains Scutiger pescaprae is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .
page updated on 14/01/18 |