Chalciporus piperatus

Chalciporus piperatus
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Boletales
Family:	Boletaceae
Genus:	Chalciporus
Species:	C. piperatus
Binomial name
Chalciporus piperatus (Bull.) Bataille (1908)
Synonyms[1]
Boletus piperatus Bull. (1790) Leccinum piperatum (Bull.) Gray (1821) Viscipellis piperata (Bull.) Quél. (1886) Ixocomus piperatus (Bull.) Quél. (1888) Suillus piperatus (Bull.) O.Kuntze (1898) Ceriomyces piperatus (Bull.) Murrill (1909)

Species of fungus

Chalciporus piperatus Mycological characteristics
	Pores on hymenium
	Cap is convex
	Hymenium is adnate
	Stipe is bare
	Spore print is brown
	Ecology is parasitic
	Edibility is edible or inedible

Chalciporus piperatus, commonly known as the peppery bolete, is a small pored mushroom of the family Boletaceae found in mixed woodland in Europe and North America. It has been recorded under introduced trees in Brazil, and has become naturalised in Tasmania and spread under native Nothofagus cunninghamii trees. A small bolete, the fruit body has a 1.6–9 cm (5⁄8–3+1⁄2 in) orange-fawn cap with cinnamon to brown pores underneath, and a 4–9.5 cm (1+5⁄8–3+3⁄4 in) high by 0.6–1.2 cm (1⁄4–1⁄2 in) thick stipe. The flesh has a very peppery taste. The rare variety hypochryseus, found only in Europe, has yellow pores and tubes.

Described by Pierre Bulliard in 1790 as Boletus piperatus, it is only distantly related to other members of the genus Boletus and was reclassified as Chalciporus piperatus by Frédéric Bataille in 1908. The genus Chalciporus was an early branching lineage in the Boletaceae and appears to be related to boletes with parasitic properties. Previously thought to be ectomycorrhizal (a symbiotic relationship that occurs between a fungus and the roots of various plant species), C. piperatus is now suspected of being parasitic on Amanita muscaria.