Weeping bolete or Slippery jack

Cap 3-10 cm across, hemispherical with an inrolled edge when young, becoming convex-flat with time. The color is yellow-chestnut, honey-brown, reddish-brown, darker when young, fading to ocher-yellow with age. The surface is very slimy in wet weather, smooth, shiny. Glossy in dry weather. The skin peels easily from young mushrooms, with more difficulty from old ones.

Cap 4–12 cm across, convex in young mushrooms, later flattened-convex. The surface is covered with a thick layer of slime — especially in wet weather. Color chocolate-brown or chestnut, yellowish brown when dry. The margin often bears remnants of the partial veil.

Pores and tubes — the tubes are attached to the stem or slightly decurrent. In young mushrooms they're pale yellow, with characteristic tiny whitish droplets of milky juice. Over time the droplets dry, leaving granular brown dots on the tubes. With age the tubes turn yellow-olive. The pores are small, the same color as the tubes. Spore print ocher-brown.

The hymenophore has tubes. Pores yellow, small, regular, turning yellow-green with age. The tubes are attached to the stem or run slightly down it. When pressed, the pores turn slightly brownish.

Stem 4-8 cm tall, 1-2 cm thick, cylindrical, even, without a ring. The color is yellowish, and in the upper part with characteristic tiny yellow-brown granular dots — dried droplets of milky juice. This is the main diagnostic feature of the species.

Stem 5–10 cm tall, 1–2 cm thick, solid, cylindrical. Yellow and granular in the upper part, brown or violet-brownish below the ring. A characteristic purple-brown membranous ring — a remnant of the partial veil and one of the key diagnostic features of the species.

Flesh firm when young, softening with age, creamy yellow. When cut it doesn't change color — unlike the velvet bolete. The smell and taste are mild and pleasant, with a slightly fruity note.

Flesh yellowish or pale cream, firm in young mushrooms, softer in mature ones. Turns slightly pink when cut or stays unchanged. The taste is mild, pleasant, slightly sourish. The cap skin peels off easily together with the slime.

Pleasant and mushroomy with a light fruity note — especially in young ones.

Smell pleasant, unobtrusively mushroomy, slightly resinous — reflecting its symbiosis with pine. With cooking the aroma intensifies and becomes more pronounced. No foreign unpleasant notes.