A very common species, especially in mossy places in pine woods, occurring under many well defined forms, which can not be separated as species. Essential points common to all. (1) Stem everywhere equal, stuffed, then hollow, yellowish, fibrillose from the similarly colored veil. (2) Pileus thin, flattened and obtusely umbonate, silky with yellowish down, often glabrous when adult, and then bright cinnamon, but the color is variable. (3) Flesh splitting, yellowish. (4) Gills adnate, crowded, thin, broad, always shining. (5) Spores dark ochraceous, size and color very variable; pileus from ½-3–4 in. across; color of pileus changeable, depending on the more or less persistence of the down (fundamental color and veil constant in this species and its allies); gills varying through blood-red, reddish cinnamon, tawny saffron, golden and yellow. Fries.
Pileus thin, convex, obtuse or umbonate, dry, fibrillose at least when young. Flesh yellowish. Lamellæ thin, close, adnate. Stem slender, equal, stuffed or hollow. Spores elliptical, 8µ long. Peck, 48th Rep. N.Y. State Bot.
Spores 7–8×4µ Cooke.
The Germans are said to be very fond of this species, which is generally stewed in butter and served with sauce for vegetables.
Catalogued by Dr. M.A. Curtis, North Carolina, as edible. Edible. Cooke.
Var. semi-sanguin´eus received from E.B. Sterling, Trenton, N.J., August, 1897. Juicy and good.
The species is common over the United States and plentiful in its numerous varieties from August to frost. It frequents mixed woods, borders and open and mossy places. The pine woods of New Jersey yield it in quantity, as do the hemlock forests of Eagle’s Mere, Pa., and oak woods of West Virginia.
It has a smell and taste—mildly of radishes. Its flavor when cooked is decided but pleasant.