Bolete

Description:

The cap of B. auripes has a convex shape before flattening somewhat in maturity, and attains a diameter of 4–13 cm (1.6–5.1 in). The cap surface is dry, with a texture ranging from finely tomentose (hairy) to nearly smooth, and colored yellowish brown to chestnut brown or grayish brown. The cap color fades with age.[9] Similarly, the flesh—initially yellow—fades to whitish in maturity.[10] Unlike some other Boletus species, in B. auripes neither the surfaces nor the internal tissue turns blue when injured or exposed to air. The odor and taste of the mushroom are not distinctive.[9] Initially pale yellow to yellow, the pore surface develops olive tinges as it matures, and often becomes depressed near the stem attachment. Pores are circular to angular, and minute—typically less than 1 mm wide; the tubes are 1–2.5 cm (0.4–1.0 in) deep. The golden-yellow stem is 7–10 cm (2.8–3.9 in) long by 2–3 cm (0.8–1.2 in) thick. Young stems are typically bulbous to club-shaped, but this evens out somewhat as the mushroom grows, and mature stems are club-shaped to nearly equal in width throughout. The stem is dry, solid (i.e., not hollow), and features yellow reticulation, at least on the upper portion.[9] Mycelia at the base of the stem have a buff color.[11] The fruit body does not have a partial veil or a ring on the stem.[9] Boletus auripes is edible.[12]

Habitat:

Boletus auripes is mycorrhizal,and fruits singly, scattered, or in groups on the ground under broadleaf trees, especially oak and beech, but it has also been recorded associating with mountain laurel (Kalmia latifolia).Boletus auripes typically forms fruit bodies between June and November.[