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Species of Suillus are edible and rank highly in continental cook-books, although they have disagreeably gelatinous-slimy caps, a character, in fact, which helps to separate them from other fleshy pore-fungi.
Illustrations: F 41a; Hvass 257; ML 187; NB 1044; WD 842.
Boletus badius Fries Bay-coloured bolete
Cap: width 70-130 mm. Stem: width 34-37 mm; length 110-125 mm. (36-40 mm at base).
Description: [Plate 3].
Cap: hemispherical, minutely velvety, but soon becoming smooth and distinctly viscid in wet weather, red-brown flushed with date-brown and darkening even more with age and in moist weather to become bay-brown.
Stem: similarly coloured to the cap but paler particularly at the apex, smooth or with faint, longitudinal furrows which are often powdered with minute, dark brown dots.
Tubes: adnate or depressed about the stem, lemon-yellow but immediately blue-green when exposed to the air and with angular, rather large similarly coloured, pores which equally rapidly turn blue-green when touched.
Flesh: strongly smelling earthy, pale yellow but becoming pinkish in centre of the cap, and blue in the stem and above the tubes when exposed to the air, but finally becoming dirty yellow throughout.