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Some of the unusual things about this bolete was that the cap was dry, dark brown and velvety, more brown than a B. aereus and without the hoary sheen, and the stem, in both the young and older specimen, had the dark, exaggerated reticulations. The white pores were very small. I thought it tasted both fresh and cooked like the B. edulis.

The larger specimen was reportedly found near a Douglas Fir.

Any ideas out there?