Matt bolete or Red cracking bolete

The cap of the matt bolete reaches 3 to 8 centimeters across. When young it is hemispherical, becoming convex and cushion-shaped with age. The surface is dry, velvety and finely fibrous, and in young mushrooms covered with a characteristic grayish waxy bloom, as if dusted with frost. The color is dark — chestnut-brown, reddish-brown or dark chocolate; with age the bloom disappears, and small cracks may appear on the surface, through which pinkish flesh shows.

Cap 3-10 cm across, hemispherical in young mushrooms, later becoming convex to flat. Color chestnut-brown to olive-brown, darker when young. The surface is velvety; in old mushrooms it typically cracks into polygons with a distinct pinkish-red layer in the cracks — this is the most reliable diagnostic feature of the species. In damp weather it's slightly sticky.

The hymenophore is made of tubes. The tubes are fairly long, with relatively wide angular pores, lemon-yellow or golden-yellow, turning olive-yellow with age. When pressed or damaged the pores turn blue, taking on a blue-green tint. The hymenophore separates easily from the cap flesh. Spore print olive-brown.

The hymenophore is made of tubes attached to the stem. Color yellow when young, turning yellow-olive with age. The pores are small and stain strongly blue when pressed. Spore print olive-brown.

The stem is cylindrical, 4 to 8 centimeters tall, fairly slender and often narrowing toward the base. It is yellowish at the top and reddish-pink or brownish-red lower down, with a fine reddish fibrous pattern. When pressed, the surface may turn blue or brown. There is no volva and no ring. The reddish tones of the stem together with the dark bloomy cap set this species apart.

Stem 5-8 cm tall, 0.8-1.5 cm thick, cylindrical, often thickened toward the base. Color yellow at the top, with a characteristic lengthwise pinkish-red band or zone in the lower half. When cut, it turns blue.

The flesh is pale yellow or lemon, often pinkish under the cap skin and yellowish-red in the stem. When cut and exposed to air it turns noticeably, though not very strongly, blue, taking on a blue-greenish tint, and then fades. The taste is mild and pleasant, without bitterness. Because the flesh tends to go soft, pick young, firm mushrooms for the table.

The flesh is yellow in the cap, soft and watery, and in the lower part of the stem has a pinkish-red zone. When cut, it turns blue (within 30-60 sec). The smell is faintly mushroomy.

The smell is faint, pleasant and typically mushroomy, with no sharp notes. Aroma isn't a defining feature, so for identification rely on the dark velvety bloomy cap, the yellow pores that turn blue, the reddish stem and the association with beech or oak.

Faint, pleasant and mushroomy, with no distinct notes.