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Class: Basidiomycetes
Scientific name: Suillus bovinus (L.Fr.) Kuntze
Synonym: Boletus bovinus L. ex Fr.
Morphological characteristics
Hat: 5-12 cm, fleshy, elastic, first convex then flattened, viscous with humidity, bright with dry climate, fawn-ocher, with sinuous margin.
tubules: wide, short, not separable from the flesh, first yellowish then almost greenish.
Pori: large, yellow-greenish then brownish-olive.
Stem: 5-8 x 0.7-1.5, full, ocher fawn, with remains of hyphae at the base.
Meat: cream color, slightly reddish, soft, bitter taste.
spore: light yellow.
Suillus bovinus(photo Josef Hlasek www.hlasek.com)
Edibility, habitat and observations
Relationship with the surrounding plant environment: symbiote mushroom.
Very common (in groups) in the pine woods from summer to autumn.
Poor quality regarding edibility
