Ghost bolete or Blushing bolete

Cap up to 20 cm (usually 5–10), hemispherical in young mushrooms, then cushion-shaped. White, cream, pale grayish green; with age it may take on an ochre tint. The surface is matte, slightly sticky in wet weather. The skin does not peel.

The cap of the blushing bolete reaches 5 to 12 centimeters across. When young it is hemispherical; with age it becomes convex and cushion-shaped. The surface is smooth, dry or slightly slimy in rain, and matte. The color is brown, grayish brown or dark brown, often with uneven darker patches. The cap skin overhangs the margin slightly. The color varies noticeably — from light coffee to almost black-brown, depending on light and age.

Hymenophore tubular, free. Grayish white when young, darkening to gray-brown with age. Pores small, easily separated from the cap flesh. They darken slightly when pressed.

The spore-bearing surface is made of tubes. The tubes are fairly long, with small round pores; in young mushrooms they are dirty white or grayish, turning gray-brown with age. When pressed, the pores may slowly turn brown. The tube layer separates easily from the cap flesh, which is typical of boletes. The spore print is olive-brown.

Stem up to 15 cm tall, 1–2 cm thick, thinner and more elongated than in the classic birch bolete. White, with white or cream scales — in mature mushrooms the scales are sometimes darker. It may be pale greenish at the base.

The stem is tall and slender, 5 to 15 centimeters high, whitish or grayish white, covered along its whole length with characteristic dark — gray-brown to black — scales that form a granular, net-like pattern. When young the stem is firm; with age it becomes fibrous and tough. There is no volva and no ring. It is the combination of birch neighbors, a scaly stem and pinkening flesh that sets this species apart.

Flesh white, firm in young mushrooms, becoming very soft and cottony with age. Does NOT change color when cut (or turns slightly pinkish at the stem base). It softens a lot when cooked.

The flesh is white and fairly firm in young mushrooms, softening with age. Its defining feature, reflected in the name, is the slow pinkening when cut, especially in the stem, after which the flesh gradually turns gray. The taste is mild and pleasant, without bitterness. Because the flesh tends to go soft, young, firm specimens are the ones to pick for the table.

Smell faint, pleasantly mushroomy. Taste mild, not bitter.

The smell is faint, pleasant and typically mushroomy, with no sharp or unpleasant notes. Aroma is not a defining feature, so for identification rely on the brown cap, the scaly stem, the pinkening of the cut flesh and the constant link with birch.