Red-capped scaber stalk or Leccinum percandidum

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.

Cap 8–18 cm, hemispherical in young mushrooms, then cushion-shaped, almost flat in old ones. White, cream, grayish; with age it may take on ochre or yellowish tints. The surface is matte, slightly sticky in wet weather and dry and roughish in dry weather. The skin does not peel.

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.

Hymenophore tubular, free, with a notch near the stem. White when young, then grayish cream, grayish brown in mature mushrooms. Pores small, finely rounded.

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.

Stem massive, 10–20 cm tall, 3–5 cm thick, club-shaped in young mushrooms, cylindrical in old ones. White or grayish cream, covered with characteristic dense grayish or brownish fibrous scales — gray to blackish even in young mushrooms.

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.

Flesh white, very dense and heavy. When cut, it first turns pinkish, then gray and black, with a violet tint in the cap and upper stem. At the stem base the flesh often turns blue or blue-green. The texture is fibrous and meaty.

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.

Smell rich and mushroomy, pleasant. Taste mild, not bitter. The dried mushroom has a strong "earthy" aroma.