Boletus atkinsonii (“Atkinson’s Bolete”)

Grayish- to yellow-brown cap may crack w/age esp. by the edge. Buff stem w/fine brownish netting. White cap flesh DNS, & may taste nutty-sweet.

SKU: Boletus atkinsonii Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Genus: Boletus

Species: atkinsonii

Common Name: “Atkinson’s Bolete”

Tells: Grayish- to yellow-brown cap may crack w/age esp. by the edge. Buff stem w/fine brownish netting. White cap flesh DNS, & may taste nutty-sweet.

Other Information: White pores age toward dark yellow & DNS. The cap has minute tufts, especially when young, and mature specimens tend to develop crackling along the edges of the cap while the tufts get pressed down to invisibility. Likes oak & beech. Often confused with B. variipes-fagicola.

Edibility: Good.

CHEMICAL TESTS:

  • NH4OH (Ammonia): Cap skin flashes purple to magenta before resolving to purplish or brownish. Cap flesh has no reaction.
  • KOH: Cap skin turns brown to pale orange (sometimes flashing purplish first). Cap flesh has no reaction.
  • 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 91 89

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