Description:

• Cap: young specimens have cushion-shaped caps which eventually become flat and thick. Thin skin resembling felt, smooth and shiny; young specimens have whitish skin which eventually turns chestnut brown. Tubes are white to grey first, eventually yellow to olive green.
• Stem: up to 30 cm; barrel-shaped in young specimens; eventually elongated. Prominent net in the upper part.
• Trama: firm, hard in young specimens. White cross-section, with no discolouration, with a pleasant nutty flavour.

Habitat: This mushroom can be found between August and November in spruce forests (occasionally in deciduous forests), especially in the foothills of mountains.

Occurrence: June–November

Use: Exquisite edible mushroom. Its culinary use is wide. Drying emphasises its mushroom aroma. It is excellent in sauces, soups and mixtures. Young fruit bodies are great pickled in vinegar. Caps of larger specimens, when sliced and breaded make excellent “steaks”.

Country of origin: Czech Republic, Slovakia

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