The afternoon was slowly passing, bathing the forest in golden light filtering through the foliage. With each step, dead oak leaves rustled beneath my feet, carpeting the ground with a reddish blanket. It was at the bend of a slight hollow, between two winding roots, that a solemn mushroom revealed itself, as if emerging from a sylvan dream: a Bay Bolete, probably (Imleria badia), with a velvety, hazelnut-colored cap.

It stood there, alone and tranquil, like a discreet guest in the middle of his leafy living room. The underside of its cap revealed thin yellow tubes, characteristic of the genus. This is a bolete often cited as edible, sometimes even appreciated, provided it is correctly identified.

But here again, caution is required: some closely related species can lead to serious errors, and the bolete is no exception to the rule of « if you don't know it, don't pick it. 

So I left it there, in its natural setting, taking with me the image of a suspended moment and the peaceful scent of the forest.