| Xerocomus ferrugineus (Schaeff.) Bon |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Boletales/Boletaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Boletales/Boletaceae synonyms: Xerocomus spadiceus
edibility : edible
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The cap is ochre-brown to dark reddish brown or date brown, fleshy, convex then expanded. The cap surface is downy, dry, not viscid. The stem is cream-yellow, then coloured red-brown by ridges that may form a network. The flesh is firm at first then soft, whitish to creamy white in the cap, slightly turning blue or green when exposed to air; its taste is mild, faint; the odour is faint or indistinct; The tubes are bright yellow later becoming olivaceous yellow, turning slightly blue when exposed to air. The pores are rather large, angular, bright yellow for a long time then olive green. They turn very lightly blue when pressed. The spore print is olive brown. It grows in broad-leaved and coniferous woods. The fruiting period takes place from August to October.
Chemical tests : The flesh reacts blue-green to ammonia. Distinctive features : dark brown cap with a velvety surface, like chamois leather; white flesh in cap; the cap surface turning blue-green when in contact with ammonia; stem with raised irregular network; bright yellow pores; yellow mycelium Xerocomus ferrugineus is quite rare and localised in the forest of Rambouillet, and is quite rare, more generally speaking . | ||
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page updated on 14/01/18