Ghost bolete or Leccinum melaneum

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 Leccinum melaneum 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 very dark — dark brown, gray-black or almost black, which gave the mushroom its name; the margin is sometimes paler. The dark, almost black cap reliably sets this species apart from the paler birch boletes.

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 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 darken. 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, 6 to 15 centimeters high, whitish or grayish white, covered along its whole length with 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. The combination of a dark cap, a scaly stem and birch neighbors is what 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 and becoming watery with age. When cut it barely changes color or turns slightly 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 very dark cap, the scaly stem and the constant link with birch.