Pale bolete or Oak bolete

Cap 6–15 cm, hemispherical in young mushrooms, then cushion-shaped. Pale gray, creamy white, silvery grayish, sometimes with a faint pink or ochre tint. Surface matte, slightly sticky in wet weather. Young mushrooms often have a distinctive silvery sheen.

Cap 6–20 cm, hemispherical in young mushrooms, then flat-convex to cushion-shaped. The color varies: brown, yellow-brown, olive-brown, darker in the center. The surface is dry, slightly sticky in wet weather; in mature mushrooms it may crack finely into soft patches.

Hymenophor tubular, slightly notched near the stem. Butter-yellow, olive-yellow in mature specimens. Pores small, round. May bruise faintly blue when pressed.

The spore-bearing surface is made of tubes, with a slight notch near the stem. The color is rich yellow (a buttery yellow — hence the genus name "butyri"). The pores are small and round. When pressed they may turn slightly blue, especially in mature mushrooms.

Stem 5–12 cm tall, 2–4 cm thick, club-shaped in young mushrooms, cylindrical in mature ones. Yellow at the top; the base may have a pink or reddish brown tint. At the top — a fine yellow net (a characteristic feature of the genus).

Stem 5–15 cm tall, 2–6 cm thick. Thicker near the top; toward the base it sometimes tapers or has a cone-shaped "appendage" (hence appendiculatus). Yellow in color, with a barely visible fine net in the upper part, sometimes with reddish-brown spots at the base.

Flesh butter-yellow, very firm in young specimens; may slowly turn blue when cut, especially in the tubes. The stem base sometimes has a pink tint. Texture fibrous, with a pleasant resistance under the knife.

The flesh is buttery yellow, very firm in young mushrooms, softer in mature ones. When cut it may slowly turn blue, especially in the tubes and the upper part of the stem. At the stem base it sometimes has a pink or reddish-brown tint.

Smell pleasant, mushroomy and nutty, with a faint honey note. Taste mild, not bitter, with a distinct “buttery” note — a hallmark of the genus Butyriboletus.

The smell is pleasant, mushroomy-nutty, with a faint note of fresh forest berries. The taste is mild and earthy, with no bitterness — some sources describe it as "buttery nuttiness".