COMMON NAME: Burnt-orange Bolete.

CAP: (5-12 cm) wide, convex, becoming nearly flat, often irregular; surface dry, not sticky or slimy, bright orange to bright orange-red, fading to dull orange, cinnamon or tan in age; flesh white, staining pinkish tan to violet-brown when cut or bruised; odor not distinctive; taste mild to bitter.

PORE SURFACE: white to dingy white, becoming tan or slightly pinkish in age, not yellow, staining brown when bruised; pores somewhat angular, 1-2 per mm.

STALK: (2.5-12 cm) long, (6-25 mm) thick, equal or swollen at or above the base, solid, not reticulate or only finely so at the apex, whitish or tinged yellow to orange, staining brownish when cut or bruised or in age, surface smooth or scurfy; partial veil and ring absent.

SPORE PRINT: pale brown, tan or reddish brown.

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

FRUITING: solitary, scattered, or in groups on the ground on lawns under trees or in woods, especially near oak, beech, and pine; August-September; occasional.

EDIBILITY: edible, sometimes bitter.

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