Boletus weberi

Brownish cap dry, scaly & oft-cracked. Pale yellow flesh DNS & tastes “tart and somewhat lemony.” Reddish, oft-scaly stem. Reddish pores.

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SKU: Boletus inedulis-1 Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Name in North American Boletes: N/A

Genus: Boletus

Species: weberi

Common Name:

Tells: Brownish cap dry, scaly & oft-cracked. Pale yellow flesh DNS & tastes “tart and somewhat lemony.” Reddish, oft-scaly stem. Reddish pores.

Other Information: Cap may have red tints to the normal olive/brown, & is usually cracked. Pores age from red toward orange, and may slowly turn brown when bruised. Stem broadens going down, pinching in by the ground. Stem red-over-yellow high, brown-over yellow going down. Likes pine, often with oak in the area.

Science Notes: Originally thought to be a Gulf Coast mushroom, DNA-confirmed specimens have been found in the New Jersey Pine Barrens.

Edibility: Unknown.

CHEMICAL TESTS:

  • NH4OH (Ammonia): Cap skin turns reddish brown. Cap flesh quickly turns greenish blue.
  • KOH: No data.
  • FeSO4 (Iron Salts): No reaction.

Links:

National Audubon Society Field guide to Mushrooms, Gary Lincoff 0 Mushrooms of West Virginia and the Central Appalachians 0 North American Boletes 0 171

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