COMMON NAME: Tamarack Jill.

CAP: (6-9 cm) wide, rounded, becoming convex to broadly convex; surface smooth and sticky or slimy when moist, often shiny when dry, yellow, yellow-orange, or pale orange-brown with pale pinkish cinnamon streaks, staining instantly olive with KOH and bluish gray with FeSO₄; flesh yellow or discoloring reddish brown, often slowly staining green when cut or bruised, staining bluish gray with KOH and FeSO₄; odor and taste not distinctive.

PORE SURFACE: yellow or dingy yellow when young, becoming olive-yellow to yellow-brown in age, staining reddish or brownish when bruised, not staining blue; pores angular, about 1 per mm.

STALK: (3-9 cm) long, (10-15 mm) thick, nearly equal, solid, yellow at the apex, often streaked with red, brown, or chestnut on the lower portion, surface sticky or slimy when moist, not reticulate, quickly staining distinctly green when cut at the base; partial veil present, yellow to whitish, cottony and covered by a gelatinous layer, forming a thick gelatinous, often brownish, superior ring on the stalk.

SPORE PRINT: brown.

MICROSCOPIC FEATURES: spores 7-10 x 4-4.5 μm, nearly oblong to elliptic, smooth, pale brown.

FRUITING: scattered or in groups on the ground or among sphagnum mosses under larch in forests and bogs; August-October; frequent.

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