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Anthurus archeri

   (Family: Phallaceae)
   
Common name: Red Stinkhorn, cuttlefish fungus, Octopus Stinkhorn EDIT
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Edibility: EDIT Inedible
Size: 70 - 140 mm
Colour:
Dark red (lurid)
Spore bearing structure:   Other
Flesh: Mushroom has distinct or odd smell (non mushroomy)
Spore colour:
Olive or green
Medicinal:  
Smell / taste: Rotten meat smell
Fruiting season: spring
General info: EDIT
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.
 
Pileus (Cap) / Gill: EDIT
Pileus (Cap) shape: none
Pileus (Cap) decorations: none
Gill attachment: none
Gill has decurrent tooth:  
Gill spacing: none
 
 
 
Stem: EDIT
 
  Stem info: EDIT
  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.
 
 
Habitat: Found in fields, lawns or on roadsides
Habitat info: EDIT
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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