COMMON NAME: Red-capped Scaber Stalk, Orange-capped Bolete.

CAP: (5-20.5 cm) wide, convex to broadly convex, becoming flat in age; surface dry, with tiny, matted fibers when young that often disappear in age, sometimes finely cracked in age, orange to brick-red, rusty red, or reddish brown; margin rimmed with thin flaps of tissue when young; flesh white, slowly staining pinkish to wine-red, then gradually darkening to purple-gray or blackish when cut and rubbed, especially at the juncture of the cap and stalk, staining very pale blue in FeSO₄; odor and taste not distinctive.

PORE SURFACE: whitish when young, becoming dingier and grayish to olive-buff to pale olive-brown in age, not blueing when cut or bruised but sometimes staining olive, brownish, or burgundy-brown; pores circular, 2-3 per mm.

STALK: (10-16 cm) long, (2-3 cm) thick, equal or enlarging downward, solid, whitish, with whitish to buff scabers that darken to orange-brown to reddish brown and finally blackish brown, at least over the lower portion, occasionally with blue-green or yellowish stains on the lower portion, not reticulate; flesh white, slowly staining pinkish to wine-red, then gradually darkening to purple-gray or black; partial veil and ring absent.

SPORE PRINT: brown.

MICROSCOPIC FEATURES: spores 13-18 x 3.5-5 μm, subfusiform, smooth, pale brown.

FRUITING: scattered or in groups on the ground under aspen or pine; July-September; fairly common.

EDIBILITY: edible.

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