Tylopilus intermedius (“Bitter Parchment Bolete”)

White cap flesh tastes bitter & stains brown. Oft-wrinkled/lumpy whitish cap & slightly darker stem both bruise yellow- to olive-brown.

SKU: Tylopilus intermedius Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Genus: Tylopilus

Species: intermedius

Common Name: “Bitter Parchment Bolete”

Tells: White cap flesh tastes bitter & stains brown. Oft-wrinkled/lumpy whitish cap & slightly darker stem both bruise yellow- to olive-brown.

Other Information: White/buff pores age pinkish brown & slowly stain brownish. Stem can be netted. Likes oak but not exclusively. Extends from the Carolinas up into Canada & west to at least Michigan, but prefers the warmer parts of that range.

Edibility: Too bitter to eat but useful for unique approaches like cocktail bitters. It isn’t toxic; just absurdly bitter.

CHEMICAL TESTS:

  • NH4OH (Ammonia): No data.
  • KOH: No data.
  • FeSO4 (Iron Salts): Cap skin on young specimens turns pinkish.

Links:

National Audubon Society Field guide to Mushrooms, Gary Lincoff  0 Mushrooms of West Virginia and the Central Appalachians 311 North American Boletes 266 BENA 382

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