Tylopilus rubrobrunneus (“Reddish Brown Bitter Bolete”)

Purple cap ages toward brownish. White flesh tastes bitter. Buff to brown stem turns gray-green from handling.

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Product Description

Genus: Tylopilus

Species: rubrobrunneus

Common Name: “Reddish Brown Bitter Bolete”

Tells: Purple cap ages toward brownish. White flesh tastes bitter. Buff to brown stem turns gray-green from handling.

Other Information: Brown-staining pores age from pale gray to buff, to pinkish, & then to dingy brown or pinkish-brown. Any netting will be at the very top of the stem.

Edibility: Avoid. Too bitter to eat.

CHEMICAL TESTS:

  • NH4OH (Ammonia): Purple parts of the cap skin lighten to pinkish brown. Stem skin turns mahogany-red. Cap flesh has no reaction.
  • KOH (Lye): Purple parts of the cap skin lighten to pinkish brown. Stem skin turns mahogany-red. Cap flesh has no reaction.
  • FeSO4 (Iron Salts): Cap skin has no reaction. Stem skin turns olive-green. Cap flesh turns pink to purplish buff.

Links:

National Audubon Society Field guide to Mushrooms, Gary Lincoff 592 Mushrooms of West Virginia and the Central Appalachians 340 North American Boletes 271

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