When: 2009-10-06

Collection location: Florence, Lane Co., Oregon, USA [Click for map]

Who: Phalluscybe (phonehenge)

No specimen available

Looks like a Beefsteak, but on Sitka Spruce

[admin – Sat Aug 14 02:00:27 +0000 2010]: Changed location name from ‘Florence, OR’ to ‘Florence, Oregon, USA’


Proposed Names

-23% (4)
Recognized by sight: Looks like a Beefsteak, but on Sitka Spruce

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= Observer’s choice
= Current consensus


Add Comment
By: Eddee (eddeeee)
2009-10-23 21:58:46 CDT (-0400)

Never Read that from Kou but He is RIGHT, it is now on my top favorite fabulous five fruiting fortifications for the palate list.

I. resinosum
By: Patrick Harvey (pg_harvey)
2009-10-23 12:21:14 CDT (-0400)

Michael Kuo lists this as edible and good in his “100 Edible Mushrooms”

there are similar ones in WV
By: Eddee (eddeeee)
2009-10-23 11:54:23 CDT (-0400)

There is the exact same thing growing on downed hemlock in WV. They are very common at the moment. I find them every day. They ID out as Ischnoderma but these caps are very tender. Actually decided to do a cautious culinary experiment with them, the other day. I took a small amount and saute them in olive oil and they came out tasting very good. Good texture meaty and very mushroomy. I have gotten brave and now have tried a larger amount EXCELLENT. They don’t list this as an edible.and i believe that some guides I have read lits it as tough and bitter. These where not bitter at all.

By: Debbie Viess (amanitarita)
2009-10-23 10:05:53 CDT (-0400)

this fruit body was flabby like a Fistulina, and when we cut it in half at the last BAMS meeting, it also had similar marbling, but a bit more brown than normal. Didn’t look quite right to my eye at the time, but I just dismissed it as changes wrought by time and travel.

I agree on Ischnoderma
By: Irene Andersson (irenea)
2009-10-21 14:53:30 CDT (-0400)

What we have on spruce in Europe is called Ischnoderma benzoinum (often with an aniseed-like smell) – but many authors do not recognize benzoinum as a different species, so I’ll leave it at that..