Bovine bolete or Weeping bolete

Cap 3–12 cm, hemispherical in young mushrooms, then flat-convex, almost flat when mature. The color is a dirty yellow-brown, ochre, with a pinkish tinge; in wet weather it's noticeably slimy and shiny. The skin doesn't peel, or peels only with difficulty. In dry weather the cap is matte, sometimes with small cracks at the edges.

Cap 3-10 cm across, hemispherical with an inrolled edge when young, becoming convex-flat with time. The color is yellow-chestnut, honey-brown, reddish-brown, darker when young, fading to ocher-yellow with age. The surface is very slimy in wet weather, smooth, shiny. Glossy in dry weather. The skin peels easily from young mushrooms, with more difficulty from old ones.

The spore surface is made of tubes, but quite distinctive: the pores are large, angular, irregular, with thin radial walls — they look like honeycomb. The color is dirty yellow at first, greenish-olive with age, and brownish-olive in old mushrooms. The tubes are attached to the stem and often run down it.

Pores and tubes — the tubes are attached to the stem or slightly decurrent. In young mushrooms they're pale yellow, with characteristic tiny whitish droplets of milky juice. Over time the droplets dry, leaving granular brown dots on the tubes. With age the tubes turn yellow-olive. The pores are small, the same color as the tubes. Spore print ocher-brown.

Stem 4–8 cm tall, 0.5–1.5 cm thick, cylindrical, often bent and curved — it's rarely straight. The color is the same as the cap or a little lighter. The surface is smooth, with no ring and no net pattern. Near the base it often has a pinkish tinge.

Stem 4-8 cm tall, 1-2 cm thick, cylindrical, even, without a ring. The color is yellowish, and in the upper part with characteristic tiny yellow-brown granular dots — dried droplets of milky juice. This is the main diagnostic feature of the species.

The flesh in the cap is yellowish and soft; in the stem it's denser and fibrous. When cut, it doesn't change color or turns slightly pink. In mature mushrooms the texture becomes rubbery, which is why some foragers only take bovine boletes when they're very young.

Flesh firm when young, softening with age, creamy yellow. When cut it doesn't change color — unlike the velvet bolete. The smell and taste are mild and pleasant, with a slightly fruity note.

The smell is faint, mushroomy, nothing special. The taste is mild, with no bitterness.

Pleasant and mushroomy with a light fruity note — especially in young ones.