This is a large, robust bolete with dull brown cap, dirty white pores and stout and swollen stem. It has a white net over upper stem. It is a very popular, delicious, meaty mushroom that grows all over the world.
The color is quite variable from light brown to reddish brown, convex or bun-shaped. Flesh white, unchanged when cut or bruised. The pore layer is quite hard when young and white changing to yellowish then to pea soup green to greenish brown becoming fairly soft at maturity. Tubes white at first, slowly becoming greyish yellow to olive-brown. Stem
Very thick and club shaped. The stem is usually finely reticulated meaning it has a net shaped raised pattern on the surface. The reticulation is most pronounced near the top. The color can vary from whitish cream to reddish brown. It can become cylindrical at maturity. Ring absent. Interior solid.
Boletus variipes has a dry, tan cap and grows with oak; Tylopilus felleus is similar when young but tastes bitter and is thus inedible.
on the First Nature Web site.
on the MushroomExpert.Com Web site.