Boletus calopus Pers.:Fr. |
The cap is white, pale grey, buff to pale brown, fleshy, thick, of convex then more or less flattened shape. The cap margin is thick, inrolled a long time, then expanded. The stem is thick, full, of variable shape: bulbous-swollen, spindle-shaped or more or less equal. It is sulphur-yellow towards its apex, then dark red in most of its surface, and brown towards the base, turning blue when touched. The white mycelium shows at the stem base. It is covered with a sharp and regular network, with polygonal cells, white towards the top and with the same colour as the background elsewhere. It fades away with age from the bottom up, but keeps being visible at the stem top.. The flesh is thick, firm, whitish to pale lemon yellow, with brown or purple at the base. It turns moderately blue when in contact with air, before fading to pale blue-grey; its taste is first mild, then bitter; the odour is varying: from weak or acidic, to strong and unpleasant; The tubes are thin, easily removed from cap, rather long (10-15mm), lemon yellow then greenish, round, turning blue when exposed to air. The pores are small, round, dull yellow then greenish yellow (concolorous to tubes), turning blue-green when pressed. The spore print is olive brown. It grows in coniferous forests, but it can also be found with broad-leaved trees. It comes isolated or in small troops, more often in the mountains than in low grounds. This species is present in the west and centre of France, on a rather acid soil, with spruce, beech, chestnut. The fruiting period takes place from June to November.
Chemical tests : strong reaction to iodine : dark green then dark blue. Distinctive features : Whitish to buff brown cap; red stem, with a raised whitish network; yellow pores, turning blue when pressed; pale yellow flesh, with bitter taste, turning blue when exposed to air Boletus calopus is quite rare and localised in the forest of Rambouillet, and is occasional, more generally speaking . | ||
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page updated on 14/01/18