Identification
Brown cap, stem with dark brown-black scabers, tubes white → grayish, bruising gray. Flesh white, sometimes faintly pink on the cut.
Edibility
Edible and common; flesh softer than porcini, darkens when dried — normal. Best fried or stewed; young caps pickle well.
In practice
- Not to be confused with bitter bolete: Leccinum stems are scaly, not netted.
- Old specimens get flabby — take firm young ones.