Boletus fragrans    Vittad. 

common name(s) : Fragrant Bolete 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Boletales/Boletaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Boletales/Boletaceae/Boletoideae [ section:Edules ]  

synonyms: Lanmaoa fragrans 
(unconfirmed synonyms: Boletus suspectus)  

edibility : discard

potential confusions with  Boletus fragrans toxicity of Boletus fragrans genus Boletus  

The cap is dark brown, fleshy, convex then more or less flattened. The cap surface is downy then smooth. The cap margin is inrolled in the youth.

The stem is thick, cylindrical or spindle-shaped, with a tapering base, yellow at the top and olive-brown to reddish towards base (whitish at the base in young specimens).

The flesh is thick, whitish to lemon yellow, a bit reddish under the cap surface, turning blue very slowly when in contact with air in the cap, more like reddening in the stem; its taste is mild, or acidic, or a bit bitter; the odour is pleasant, of chicory;

The tubes are thin, lemon yellow sometimes olive-green, then stained with rust.

The pores are small, lemon yellow, turning very faintly blue-green when pressed. The spore print is olive brown.

It grows in open and exposed areas (clearings, woodlands), on high ground, on a rather acid soil, with oak.

The fruiting period takes place from October to November.
Dimensions: width of cap approximately 9 cm (between 5 and 15 cm)
  height of stem approximately 12 cm (between 5 and 20 cm)
  thickness of stem (at largest section) approximately 35 mm (between 20 and 50 mm)
  spores : 9-16 x 4,5-6,5 microns, ellipsoid

Distinctive features : in the mountains, stem of young specimens with a white base

Boletus fragrans is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .

page updated on 14/01/18