CAP: (2-8 cm) wide, convex, becoming broadly convex to nearly plane; surface coated with tiny, matted fibrils, smooth, moist and sticky when fresh, becoming dull when dry, pinkish cinnamon to pinkish brown or vinnaceous brown when fresh, often fading in age or when city; taste of the cuticle usually acidic when moist and sticky; margin whitish when young, brownish at maturity, projecting beyond the pores; flesh white to pale yellow except vinaceous under the cuticle, not blueing when cut or bruised; odor and taste not distinctive.

PORE SURFACE: brilliant golden yellow when young and fresh, becoming dull yellow in age, slowly staining dull brick-red when bruised; pores angular, 1-2 per mm.

STALK: (4-11.5 cm) long, (6-17 mm) thick, solid, slightly enlarged downward or nearly equal, typically narrowed abruptly at the base, slippery to sticky when fresh, pale yellow at the apex, streaked and flushed pale pinkish brown downward, with copious white mycelium at the base; partial veil and ring absent.

SPORE PRINT: olive-brown.

MICROSCOPIC FEATURES: spores 11-16 x 4-6 μm, fusiform-elliptic, smooth, pale brown.

FRUITING: scattered or in groups on the ground under oak; July-October; fairly common in the southern part of the region.

EDIBILITY: edible.

COMMENTS: Boletus vividiflavus is a synonym. Boletus innixus often grows in clusters, has a distinctly swollen stalk above a tapered base, a yellow basal mycelium, and smaller spores that measure 8-11 x 3-5 μm.

From Mushrooms of Northeastern North America Alan E. Bessette, Arleen R. Bessette, & David W. Fischer  Copright © 1997 Syracuse University, ISBN 0-8156-0388-6