Hericium abietis is a large, branched tooth fungus of western North American conifer forests. It grows on firs, Douglas-fir and hemlock rather than hardwoods. It forms a compact, cauliflower-like mass of branches from a knob-like base, with short spines hanging in clusters. It is a choice edible.
Edible and considered choice; David Arora likens its cooked flavour to fish. No dangerous look-alikes are known in Hericium. Eat only fresh, white specimens, cook them, and try a small amount first.
Never eat a wild mushroom based on a web page — confirm with an expert.
Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
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Saprobic and parasitic on conifer wood (Abies, Pseudotsuga, Tsuga) on stumps, logs and wounds, causing a white rot. It grows singly or in small groups and fruits in fall and winter.
Distribution
Western North America, from northern California to Idaho and Alaska.
Characteristics
Fruitbody: compact, branched mass, usually 10-30 cm (exceptionally to about 75 cm), from a hidden knob-like base. Spines: mostly 0.5-1 cm (occasionally to 2.5 cm), in clusters at branch tips. Colour: creamy white or pinkish when fresh, aging yellowish to brownish. Flesh: white, unchanging. Spore print: white. Spores: subglobose, smooth to minutely roughened, amyloid, about 4-5.5 x 4-5 µm.
