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Is this the one that oxidises immediately after cutting it?
No, I think that would be the scarletina bolete.
Although I am not sure, I didn't cut it and it's the first one I saw.
I found one this week and it didn't immediately oxidize when I cut it.
May I ask why you cut it? I read that it's seen as a delicacy in some places
I cut it to give the cut part a little lick as I already had my suspicion that it might be a bitter bolete.
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