Chalciporus piperatus (Fries) Bataille
Bolets, p. 19. 1908.

Common Name: Peppery Bolete

Synonym: Boletus piperatus Fries

• Pileus

  Cap 2-7 cm broad, convex, becoming broadly convex, nearly plane in age; margin at first slightly incurved, then decurved, occasionally wavy at maturity; surface sticky when moist, soon dry, smooth to matted tomentose or faintly fibrillose, especially at the margin; color: rusty-brown to vinaceous-brown over a yellowish-brown background, fading in age to ochraceous-brown; flesh moderately thick, yellowish-buff, darkening to cinnamon-brown when injured; odor harsh, similar to Suillus pungens; taste peppery.

• Hymenophore

  Pores very fine when young, 1-2/mm at maturity, angular, rusty to vinaceous-brown, cinnamon-brown in age, darkening slightly when bruised; tubes 3-7 mm long, dull yellow-brown to cinnamon-brown, adnate to depressed in attachment, usually running a short distance down the stipe.

• Stipe

  Stipe 2-4 cm long, 0.5-2 cm thick, solid, slender, straight, equal or tapering slightly at the base; surface colored like the cap, i.e. tinged vinaceous to cinnamon brown over a yellowish ground color, the base entirely yellow with adhering yellow mycelium; flesh buff-brown except yellow at the base, darkening slightly when injured; veil absent.

• Spores

  Spores 6.5-10 x 3-4 µm, smooth, subfusoid (spindle-shaped); spore print brown.

• Habitat

  Solitary to scattered under pines; fruiting in late summer from fog drip or in watered areas, also after the fall rains.

• Edibility

  Caution advised; untried locally. The peppery taste is said to disappear when cooked.

• Comments

  Chalciporus piperatus is one our smallest and least common boletes. In our area it's associated with pines, especially Monterey pine (Pinus radiata), often fruiting at the same time as Boletus edulis, but like the latter seldom in large numbers. It is characterized by a rusty-brown to vinaceous-brown cap which fades to dull yellow-brown and a leggy stipe colored like the cap except for a yellow base and adhering yellow mycelium. As the species name implies, it has a distinctly peppery taste.

• References

  Bessette, A.E., Roody, W.C. & Bessette, A.R. (2000). North American Boletes: A Color Guide to the Fleshy Pored Mushrooms. Syracuse University Press: Syracuse, NY. 400 p.
  Smith, A.H. & Thiers, H.D. (1971). The Boletes of Michigan. University of Michigan Press: Ann Arbor, MI. 426 p.
  Stuntz, D.E. & Isaacs, B.F. (1962). Pacific Northwestern fungi. I. Mycologia 54(3): 272-298.
  Thiers, H.D. (1975). California Mushrooms—A Field Guide to the Boletes. Hafner Press: New York, NY. 261 p.

• Other Descriptions and Photos
  • Fred Stevens: Chalciporus piperatus (CP) -- note small size, next to U.S. nickel
  • Boletes of California: Chalciporus piperatus (D & CP)
  • Handbook to Additional Fungal Species of Special Concern in the Northwest Forest Plan: Chalciporus piperatus (D & CP)
  • Pilze, Pilze, Pilze: Chalciporus piperatus (CP)
  • George Barron's Fungi of Canada (East): Chalciporus piperatus (D & CP) [as Boletus piperatus]
  • Mushroom Observer: Chalciporus piperatus (CP)
  • Arora (1986): p. 516 (D & P) [as Boletus piperatus]
  • Bessette et al. (2000): p. 173 (D), p. 317 (CP)
  • Jordan: p. 347 (D & CP)
  • Lincoff: p. 571 (D), plate 398 [as Boletus piperatus]
  • McKenny et al.: p. 6. (D), p. 8 (CP) [as Boletus piperatus]
  • Miller: sp. 302 (D & CP) [as Boletus piperatus]
  • Orr & Orr: p. 103 (D) [as Boletus piperatus]
  • Phillips: p. 224 (CP), p. 225 (D) [as Boletus piperatus]
  • Thiers (1975): p. 61 (D) [as Boletus piperatus]
  
  

  (D=Description; I=Illustration; P=Photo; CP=Color Photo)