Oak woodwax or Red-capped scaber stalk

Cap 4-10 cm, hemispherical at first, then flattened-convex with a broad umbo. Orange-reddish, brick orange, darker at the center. The surface is dry or slightly slimy in wet weather, smooth. The margin is thin and often split in mature specimens.

Cap 6–20 cm across, spherical in young mushrooms, then cushion-shaped. The surface is finely felted or slightly leathery, dry. The color is vivid — brick-red, orange or ginger; in shady spots it may be duller.

Gilled hymenophore. The gills are widely spaced, thick, and decurrent (a typical feature of the genus Hygrophorus). White or cream at first, taking on a yellowish or pinkish tint with age. Spore print white.

The hymenophore has tubes. Pores small, round, white at first, then turning brownish. When pressed, the pores turn brownish — this is a normal reaction and does not indicate danger.

Stem 4-8 cm tall, 1-2 cm thick, cylindrical, slightly tapering toward the base. White or cream, with a pinkish tint at the top. The surface is dry, with a fine white mealy coating at the top. No ring.

Stem 8–20 cm tall, 2–4 cm thick, firm, club-shaped at the bottom, cylindrical in the upper part. The surface is white, covered with scales and fibres: reddish, sometimes whitish, in young mushrooms, turning red-brown to blackish with age. The stem base often shows a blue tint, especially where it has been handled. The stem is very hard, almost woody in mature mushrooms.

The flesh is white, firm, thick at the center of the cap. Does not change color when cut. Springy texture, not watery — good for cooking.

Flesh firm, white; when cut it darkens to violet-grey, grey and eventually almost black; only the stem base often turns blue-green. The darkening also happens during cooking. The taste is pleasant, meaty. In mature mushrooms the stem is very fibrous.

A distinct mealy smell — a diagnostic feature. Taste mild, pleasantly mushroomy, with a barely noticeable fresh, mealy note.

Smell faint, pleasant, mushroomy, slightly earthy. When fried, the aroma becomes richer and more appetizing. Compared with porcini, the red-capped scaber stalk's smell is less pronounced, but quite pleasant.