Chalciporus piperatus (“Peppery Bolete”)

Harsh, acrid peppery flavor. Bright yellow mycelium. Yellow cap flesh ages to dingy purple. Pores may stain brown (blue/black bruising = piperatoides).

SKU: Chalciporus piperatus Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Genus: Chalciporus

  • Genus 2: Boletus

Species: piperatus

Common Name: “Peppery Bolete”

Tells: Harsh, acrid peppery flavor. Bright yellow mycelium. Yellow cap flesh ages to dingy purple. Pores may stain brown (blue/black bruising = piperatoides).

Other Information: Could be confused with Chal. piperatoides, except those pores stain dark blue or black while these (sometimes) stain brown. Cap may crack w/ age.

Edibility: Unknown, but doubtful. I’m a chili-head and still find this flavor unpleasant

CHEMICAL TESTS:

  • NH4OH (Ammonia): Cap skin turns dark reddish brown. Cap flesh turns violet-gray.
  • KOH: Cap skin turns dark reddish brown. Cap flesh turns violet-gray.
  • FeSO4 (Iron Salts): Cap skin and flesh both turn pale grayish green.

Links:

National Audubon Society Field guide to Mushrooms, Gary Lincoff 571 Mushrooms of West Virginia and the Central Appalachians 294 North American Boletes 173 195

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