Chalciporus piperatus
| Chalciporus piperatus | |
|---|---|
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| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Boletales |
| Family: | Boletaceae |
| Genus: | Chalciporus |
| Species: | C. piperatus |
| Binomial name | |
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Chalciporus piperatus (Bull.) Bataille (1908) |
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| Synonyms | |
| Chalciporus piperatus | |
|---|---|
| Mycological characteristics | |
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pores on hymenium |
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cap is convex |
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hymenium is adnate |
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stipe is bare |
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spore print is brown |
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edibility: edible, but unpalatable |
Chalciporus piperatus, commonly known as the peppery bolete, is a small pored mushroom of the family Boletaceae found in mixed woodland in Europe and North America. It has been recorded under introduced trees in Brazil, and has become naturalised in Tasmania and spread under native Nothofagus cunninghamii trees. A small bolete, the fruit body has a 1.6–9 cm (0.6–3.5 in) orange-fawn cap with cinnamon to brown pores underneath, and a 4–9.5 cm (1.6–3.7 in) high by 0.6–1.2 cm (0.2–0.5 in) thick stipe. The rare variety hypochryseus, found only in Europe, has yellow pores and tubes.
Described by Pierre Bulliard in 1790 as Boletus piperatus, it is only distantly related to other members of the genus Boletus and was reclassified as Chalciporus piperatus by Frédéric Bataille in 1908. The genus Chalciporus was an early branching lineage in the Boletaceae and appears to be related to boletes with parasitic properties. Previously thought to be ectomycorrhizal (a symbiotic relationship that occurs between a fungus and the roots of various plant species), C. piperatus is now suspected of being parasitic on Amanita muscaria. The flesh of C. piperatus has a very peppery taste, and can be used as a condiment or flavouring.
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