COMMON NAME: Bitter Bolete.

CAP: (5-30 cm) wide, rounded to convex, becoming broadly convex to flat; surface dry, smooth, sometimes sticky when moist, pinkish to reddish purple when young, becoming some shade of brown, buff, or tan; flesh white, not staining blue when cut or bruised; odor not distinctive; taste very bitter.

PORE SURFACE: white when young, becoming pinkish or pinkish tan in age, not staining blue when cut or bruised, often staining brown; pores nearly circular, 1-2 per mm.

STALK: (4-20 cm) long, (1-3 cm) thick, enlarging downward, bulbous, solid, entirely brown or white toward the apex and brown below, often developing olive or olive-brown stains when bruised, prominently reticulate, at least over the upper third; reticulation brown; partial veil and ring absent.

SPORE PRINT: pinkish brown, reddish brown or rosy brown.

MICROSCOPIC FEATURES: spores 11-17 x 3-5 μm, subfusoid, smooth, pale brown.

FRUITING: solitary or in groups on the ground or on decaying wood under conifers or mixed woods; June-October; common.

EDIBILITY: inedible, bitter.

COMMENTS: sometimes confused with Boletus edulis, which has a whitish stalk reticulation and mild-tasting flesh. It is edible and choice for persons who lack the gene for sensing bitter tastes.

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