A brown-capped bolete of eastern North American oak forests with whitish pores that turn pinkish brown and bruise brown. It tastes mild, unlike the similar bitter Tylopilus felleus and T. rubrobrunneus.
Edible. Taste a small piece raw and spit it out: the look-alikes T. felleus and T. rubrobrunneus are intensely bitter (not dangerous but they spoil a meal). Avoid boletes with red pores or blue-staining flesh.
Never eat a wild mushroom based on a web page — confirm with an expert.
Habitat
Mycorrhizal with oaks and possibly other hardwoods; scattered or gregarious in summer.
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Eastern North America, widely distributed east of the Rocky Mountains. California collections under this name probably represent an undescribed species.
Characteristics
Cap: convex to flat, dry, cinnamon to tan or brown. Pores: whitish when young, becoming pinkish to pinkish brown, bruising brown. Stem: whitish to brownish, usually finely reticulate near the apex but occasionally not, often bruising brown. Flesh: white; odour and taste not distinctive (mild). Spore print: brownish pink to pinkish brown.
