Artomyces pyxidatus
Species of fungus
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The hard, coral-like fruiting bodies reach 4–10 centimetres (1+1⁄2–4 in) tall. The colour ranges from cream to semi-tan. The branches rise in ringlike arrangements resembling a crown. Basidia and basidiospores are produced on the surfaces of the branches. The spore print is white.
The sesquiterpene compounds pyxidatols A-C, tsuicoline E and omphadiol have been obtained from the liquid culture of this fungus.
Similar species
DNA evidence and microscopy indicates that the species is closely related to members of the genera Russula and Lentinellus, as well as Auriscalpium vulgare. Artomyces piperatus is found on the North American West Coast. Other similar species include Clavulina avellanea, C. cristata, C. divaricata, C. piperata, and C. taxophila. Additionally, Ramaria stricta is similar but lacks crown-like tips.
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Distribution and habitat
In eastern North America, A. pyxidatus appears on decaying wood from June to September. It can be observed throughout Northern Canada during the growing season. In Britain, it was recorded in 2011, almost 116 years after its previous reliable report, a collection made by mycologist Carleton Reale on 20 October 1886. Two subsequent records have been provided in Britain since 2011; one by Yvonne Davidson in Kent in 2018, and one by Cameron Ambler in East Sussex in 2021. Found in Kent in 2023 It is widespread but uncommon in Western Europe. They are also widely found in the pine forest of northeastern India, known as the "eight sisters of India".
Uses
Although usually found in insubstantial quantities, these fungi are considered edible raw, but are better cooked. According to one guide, it is best served when fried with chopped potatoes.
The fungus are known to be served as meal amongst the tribal groups of Northeast India since time immemorial.