Category: edible.
Below is a description and a photo of a semi-white mushroom, by which a beginner mushroom picker can distinguish it from other mushrooms.
Hat (diameter 5-22 cm): usually reddish brown, yellowish, chocolate or just brown. In young semi-white mushrooms, it is convex and slightly swollen, but over time it becomes almost flat. It is smooth to the touch, but it can be with fine and shallow wrinkles, slippery in wet weather.
Leg (height 4-17 cm): light yellow, tapering from bottom to top.
Tubular layer: with rounded pores, yellow, which darkens slightly in older mushrooms.
Flesh: very firm, yellow in color, which does not change at the cut and when exposed to air. It tastes sweet, smells like carbolic acid.
Doubles: rooting boletus (Boletus radicans), inedible (Boletus calopus) and girlish (Boletus appendiculatus). The rooting boletus has a bitter taste and the flesh is blue on the cut, the inedible has a more brightly colored leg, and the girl's cap is darker and the leg is pointed at the bottom.
When a semi-white mushroom grows: from early July to late September in warm countries of Europe.
Where can you find a semi-white mushroom: on moist soils of coniferous and deciduous forests, especially in the vicinity of pines, beeches and oaks.
Eating: pickled and dried.
Application in traditional medicine: not applicable.
Other names: semi-white aches.
