Name: Boletus nobilis
Citation: Saccardo’s Syll.fung.XIX:169; XXI : 235 (1910)
“Pileus firm, convex, dry, glabrous, yellowish brown or reddish brown when young, becoming ochraceous or reddish ochraceous with age, flesh white, taste mild; tubes white and stuffed when young, becoming yellow or pale ochraceous with age, nearly plane in the mass, adnate or slightly depressed around the stem, the mouths small, round; stem equal or slightly thicker at the base, solid, glabrous, generally reticulated at the top, whitish or pallid; spores oblong fusiform, .0005-.0006 of an inch long, .0002-.00024 broad.
This large and fine species grows singly or in groups in thin woods and in cleared or bushy places. It belongs to the section Edules. It differs from the edible boletus, B. edulis in its tubes being less depressed around the stem and in having no green tint. From the related boletus, B. affinis, to which it is also closely allied, it is separated by its larger size, the paler color of the cap, the paler stem and its larger spores. The flesh is thin for the size of the cap and is yellowish next the tubes. The cap is 4-8 inches broad; the stem 3-6 inches long, 6-10 lines thick. It may be found in August. In preparing it for cooking the long tubes should be removed from the cap and be rejected with the stem.”
— C.H. Peck, original description in Ref. 1
Created: 2008-10-18 10:21:34 PDT (-0700) by Debbie Viess (amanitarita)
Last modified: 2012-01-09 20:55:30 PST (-0800) by Eddee (eddeeee)
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