COMMON NAME: Gilled Bolete.

CAP: (2.5-10 cm) wide, convex, becoming nearly flat or uplifted and funnel-shaped, sometimes with a slightly depressed center; surface dry, somewhat velvety, sometimes finely cracked, dark red, dull red to reddish brown, reddish yellow, or olive-brown, staining blue in NH₄OH; flesh yellow; odor and taste not distinctive.

PORE SURFACE: bright yellow to ochre, not blueing when bruised, decurrent, distinctly gill-like, widely spaced, often with crossveins, separating cleanly from the cap.

STALK: (3-9 cm) long, (6-12 mm) thick, tapering toward the base, solid, dull yellow to reddish brown, nearly smooth; basal mycelium yellow; partial veil and ring absent.

SPORE PRINT: yellowish ochraceous.

MICROSCOPIC FEATURES: spores 9-14 x 3-6 μm, narrowly elliptic to fusiform, smooth, pale yellow.

FRUITING: solitary, scattered, or in groups on the ground in hardwoods or conifers; June-October; occasional.

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