Hydnellum orange (Hydnellum aurantiacum)
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Thelephorales
- Family: Bankeraceae (Banker)
- Genus: Hydnellum (Hydnellum)
- Species: Hydnellum aurantiacum (Hydnellum orange)
- Calodon aurantiacus
- Hydnellum complectipes
- Hydnum aurantiacum
- Hydnum stohlii
- Phaeodon aurantiacus
Fruit bodies of orange gidnellum are up to 15 centimeters in diameter, slightly concave, on a stem up to 4 centimeters long.
The upper surface is more or less bumpy or wrinkled, in young mushrooms it is velvety, at first white or creamy, with age it becomes from orange to orange-brown and brown (while the edge remains light).
The leg is orange, gradually darkens to brown with age.
The pulp is tough, woody, according to some data, it has no particular taste and with a flour smell, according to others, it has a bitter or flour taste without a pronounced odor (obviously, it depends on the growing conditions), orange or brownish-orange, on a cut with pronounced striping (but without light and bluish shades).
Hymenophore in the form of spines up to 5 millimeters long, white in young mushrooms, turns brown with age. The spore powder is brown.
Ecology and distribution
Hydnellum orange grows singly and in groups in mixed and pine forests. Season: late summer – autumn.
Old gidnellum orange resembles old gidnellum rusty, which differs from it in a uniformly brown upper surface (without a light edge) and a dark brown color of the flesh on the cut.
Hydnellum orange is inedible due to its tough pulp. Can be used to dye wool green, olive green and blue-green.
Photo: Olga, Maria.