CAP: (5-16 cm) wide, convex to nearly plane; surface smooth, sticky to slimy when fresh, shiny when dry, pale yellow when young, becoming tan or ochre-yellow to yellow-brown, often streaked or spotted in age, covered with a sticky gluten that tastes acidic; margin often rimmed with soft, yellow remnants of partial veil coated with gluten; flesh pale yellow to orange-yellow, not staining when exposed; odor and taste not distinctive.

PORE SURFACE: pale yellow, with beads of fluid when fresh, dingy yellow in age, slowly staining pale reddish brown when bruised or unchanging; pores angular, mostly 2 per mm.

STALK: (4-10 cm) long, (6-12 mm) thick, nearly equal, solid, pale yellow to ochre-yellow, coated at maturity with reddish to brownish glandular dots and smears that darken in age; flesh whitish to pale yellow, paler above; partial veil soft, yellow, cottony, covered by gluten, forming a gelatinous, superior, band-like ring.

SPORE PRINT: dull cinnamon.

MICROSCOPIC FEATURES: spores 8-11 x 3-5 μm, elliptic to spindle-shaped, smooth, pale brown.

FRUITING: scattered or in groups on the ground or among mosses under pine; July-October; fairly common.

EDIBILITY: edible.

COMMENTS: also known as Suillus acidus var. intermedius.

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