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Anthurus archeri (Family: Phallaceae) |
 
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Common name: Red Stinkhorn, cuttlefish fungus, Octopus Stinkhorn  |
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| Edibility: |
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Inedible |
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| Size: |
70 - 140 mm |
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| Colour: |
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Dark red (lurid) |
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| Spore bearing structure: |
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Other |
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| Flesh: |
Mushroom has distinct or odd smell (non mushroomy) |
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| Spore colour: |
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Olive or green |
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| Medicinal: |
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| Smell / taste: |
Rotten meat smell |
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| Fruiting season: |
spring |
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| General info: |
| The young fungus erupts from a suberumpent egg by forming into four to seven elongated slender arms initially erect and attached at the top. The arms then unfold to reveal a pinkish-red interior covered with a dark-olive spore-containing gleba. In maturity it smells of putrid flesh. |
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| Pileus (Cap) / Gill: |
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| Pileus (Cap) shape: |
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| Pileus (Cap) decorations: |
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| Gill attachment: |
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| Gill has decurrent tooth: |
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| Gill spacing: |
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| Stem: |
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Stem info: |
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The stem is 10mm-50mm long, about 25mm wide at the upper margin, hollow, brittle and made up of spongy cellular walls of one to two layers of cells which occasionally open towards the outside. The stem is whit at the base and reddish above. |
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| Habitat: |
Found in fields, lawns or on roadsides |
| Habitat info: |
| It is found gregarious to clustered in moist, shaded meadows and deciduous or mixed forests during July to September. The Octopus Stinkhorn is edible, but its taste is extremely foul. The eggs of this fungus taste and smell like radish and are the only edible stage. It should only be eaten in a wilderness survival circumstance when no other food is available. In other cases, it is considered inedible. |
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