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Hygrophorus pustulatus

Mørkprikket vokssopp. Hygrophorus pustulatus features a grayish brown cap, white gills that begin to run down the stem, and a whitish stem that is "pustulate" (covered with little brown dots that are reminiscent of the glandular dots found on the stems of many Suillus species). It is associated with conifers--especially with firs.
Cap: 2-4 cm; convex when young, becoming broadly convex or slightly bell-shaped; sticky when fresh; with a slightly streaked appearance from stretched-out fibers beneath the slime; shiny when dried out; brown to gray-brown; lighter towards the margin. Gills: Beginning to run down the stem; close or nearly distant; white; waxy. Stem: 3-7 cm long; up to 1.5 cm thick; more or less equal; when very fresh and young sheathed with slime over the lower portion, but soon dry; whitish; covered with tiny fibrous points (especially over the upper half) that darken to grayish brown with maturity or when the mushroom is dried. Flesh: White; unchanging when sliced. Odor and Taste: Not distinctive.

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Filename
morkprikket_hygrophorus_pustulatus.jpg
Copyright
Bente Haarstad
Image Size
4091x2727 / 1.2MB
Contained in galleries
Vokssopper - Waxcaps - Hygrophoraceae
Mørkprikket vokssopp. Hygrophorus pustulatus features a grayish brown cap, white gills that begin to run down the stem, and a whitish stem that is "pustulate" (covered with little brown dots that are reminiscent of the glandular dots found on the stems of many Suillus species). It is associated with conifers--especially with firs.<br /> Cap: 2-4 cm; convex when young, becoming broadly convex or slightly bell-shaped; sticky when fresh; with a slightly streaked appearance from stretched-out fibers beneath the slime; shiny when dried out; brown to gray-brown; lighter towards the margin. Gills: Beginning to run down the stem; close or nearly distant; white; waxy. Stem: 3-7 cm long; up to 1.5 cm thick; more or less equal; when very fresh and young sheathed with slime over the lower portion, but soon dry; whitish; covered with tiny fibrous points (especially over the upper half) that darken to grayish brown with maturity or when the mushroom is dried. Flesh: White; unchanging when sliced. Odor and Taste: Not distinctive.
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