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A small eastern North American bolete of oak and oak-pine woods, with a reddish brown cap, yellow pores and a yellow stem coarsely netted near the top. Its cap flashes blue-green, then blackish, with ammonia, which helps separate it from the suede bolete. It is reported as edible.
Reported edible. Identify carefully: avoid any bolete with red or orange pores or strongly bluing red-tinged flesh, and reject bitter specimens (bitter Tylopilus). Cook thoroughly and try a small amount first. It is also used for mushroom dyeing.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
