Porphyrellus sordidus

Gray- to dark-brown, oft-cracked cap. White cap flesh stains blue-green, sometimes w/reddish tints, & can taste pungent and/or smell unpleasant.

SKU: Tylopilus sordidus Categories: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Description

Name in North American Boletes: Tylopilus sordidus

Genus: Porphyrellus

  • Genus 2: Tylopilus

Species: sordidus

  • Species 2: fumosipes

Common Name:

Tells: Gray- to dark-brown, oft-cracked cap. White cap flesh stains blue-green, sometimes w/reddish tints, & can taste pungent and/or smell unpleasant.

Other Information: Pores age from white- to gray-buff through pink-brown to red- & then yellow-brown, staining dark blue-to-green before resolving to brownish red. The pores can also appear darker on older and damaged specimens specimens. Cap often has dark green-blue tinges by the edge. Brownish stem is usually paler by the pores (sometimes w/ hints of green or blue) & at the base. A special tell: Wrap in wax paper for an hour & the paper will stain blue-green where it touches.

Science Notes: DNA testing moved this mushroom into the newly erected genus “Porphyrellus.”

Edibility: Unknown.

CHEMICAL TESTS:

  • NH4OH (Ammonia): Cap skin turns dark purple.
  • KOH: Cap skin turns purplish to reddish. Cap flesh turns brick-red to wine-red, perhaps with an olive tone.
  • FeSO4 (Iron Salts): Cap flesh turns bluish gray to greenish gray.

Links:

National Audubon Society Field guide to Mushrooms, Gary Lincoff  0 Mushrooms of West Virginia and the Central Appalachians  0 North American Boletes 272 BENA 396

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