Weeping bolete or Velvet bolete

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 5-12 cm across, hemispherical with an inrolled edge when young, becoming convex-flat with time. The color is yellow-brown, ocher-yellow to brownish, lighter when young, darkening with age. The surface is velvety and dryish, with tiny dark scales ("variegated" — which is where the Latin name comes from). In wet weather it becomes a little sticky, but not truly slimy.

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.

Pores and tubes — the tubes are attached to the stem or slightly decurrent, yellowish when young, turning yellow-olive to rusty brown with age. The pores are small, the same color as the tubes. When cut or pressed they turn slightly blue — a normal reaction. Spore print rusty brown.

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, 1.5-2.5 cm thick, thick, cylindrical, often thickening toward the base. The color is yellow-ocher, reddish in the lower part. No ring and no zone — a key difference from other Suillus. The stem flesh is firm and, when cut, turns faintly blue.

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 firm, yellow, more reddish in the stem. When cut it slowly turns blue (over 1-2 minutes), then fades. The smell is faint, neutral. The taste is mild, mushroomy.

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

Faint, pleasant, mushroomy, with no distinctive notes.