A large tooth fungus with a brown cap covered in coarse, raised, dark brown scales arranged like shingles, and brittle pale-brown spines underneath. It is ectomycorrhizal; DNA work in Europe showed that the spruce-associated form is S. imbricatus while the similar pine-associated form is S. squamosus. North American collections under this name come from spruce, pine and hardwoods and have not been checked the same way.
Edible with caution. Reports conflict: some sources call it poor, others good. It can be bitter, especially when old, and may cause stomach upset; parboiling reduces bitterness. Bitter tooth fungi such as Hydnellum scabrosum (greenish stem base) are not dangerous but are inedible. Eat only young, mild-tasting specimens, well cooked.
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Habitat
Ectomycorrhizal. In Europe an obligate partner of spruce (Picea); North American collections reported under spruce, pine and hardwoods. In the Rocky Mountains under Engelmann spruce and subalpine fir during the monsoon season. Alone or in groups, sometimes in rings, often on sandy or chalky soils in hilly or mountainous country.
Distribution
Europe and North America; especially common in the Rocky Mountains. Fruits August to October in Europe, July to September in North America and September to December on the West Coast.
Characteristics
Cap: 5-25 cm (occasionally to 30 cm), convex to flat, often with a central depression that may become perforated; dry, with coarse, raised dark brown to blackish scales over a paler brown ground; margin inrolled. Spines: decurrent, 0.5-1.5 cm long, pale brown darkening with age. Stem: 4-10 cm long, 1.5-3.5 cm thick, pale to brownish, becoming hollow; base with white mycelium and no greenish stains. Flesh: whitish to pale brownish, soft; taste mild or bitter; odor not distinctive. Spore print: brown. Spores: 5-8.5 x 5-7.5 um, irregularly globose and nodulose; clamp connections present (MushroomExpert).
