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Fruiting Body: Vase shaped and fleshy; developing a shallow to deep central depression; 6-14 cm high and 4-12 cm across. Upper Surface: Moist when fresh; scaly, with appressed, soft scales that are roughly the same size; dark orange to reddish orange or dull brownish orange, with yellowish spots and zones; margin thin and wavy. Undersurface: Running deeply down the stem; covered with shallow longitudinal wrinkles and folds; folds often forked and/or cross-veined; bald; creamy when fresh; discoloring and maturing to brownish. Stem: 4-10 cm high; 2-3.5 cm wide; flaring into the cap, from which it is not distinctly separate; bald; colored like the undersurface, or with bright to dull yellow shades; discoloring brownish; basal mycelium white. Flesh: White to whitish; fibrous; unchanging when sliced, or sometimes discoloring brownish. Odor and Taste: Odor not distinctive; taste sweet and slightly sour. Chemical Reactions: Ammonia negative on upper surface. KOH negative on upper surface. Iron salts negative on upper surface, dark green on undersurface. Spore Print: Reported as yellowish. I have not verified the color. Microscopic Features: Spore 11-17 x 5.5-8 µ; ellipsoid, with a snout-like apicular end; finely verrucose; hyaline to ochraceous in KOH; inamyloid. Clamp connections absent.
Ecology: Mycorrhizal with conifers (including pines, spruces, firs, and hemlocks); growing alone, scattered, or gregariously; summer and fall, or over winter along the West Coast; northern and montane North America. The illustrated and described collections are from Michigan, Kentucky, Ohio, California, Oregon, and Québec.