HYDNUM REPANDUM, Linn.
Subgenus Mesopus, Fries.
“The general use made of this fungus throughout France, Italy, and Germany leaves no doubt as to its good qualities.”—Roques.
Bot. Char. Pileus fleshy, tawny, red, smoothly tomentose, very irregular in shape, from two to five inches across, lobed or undulated; margin vaulted, acute, wavy; flesh white, turning yellow when cut, if bruised becoming brown-red; spines pale-yellow, unequal, thick-set, apices canino-denticulate or conical, straight or slightly ungulate; occasionally bifid; shorter and more obtuse towards the stalk, on the upper part of which they are somewhat decurrent, leaving small foraminules when detached; stem at first white, then tawny; two inches long, solid, of variable thickness (from half an inch to two inches) more or less flattened, papillated above with the rudiments of spines which have aborted; spores round, white, taste when raw at first pleasant, but presently of a saline bitter, like Glauber salts, somewhat peppery, and smell like that of horse-radish.
This fungus occurs principally in woods, and especially in those of pine and oak; sometimes solitary, but more frequently in company and in rings. In Italy (where the spines have procured for it the name of “Steccherino,” or Hedgehog), it is brought into the market and sold promiscuously with the Chantarelle, to which in colour and in some other respects it bears a resemblance. There is no fungus with which this is likely to be confounded; once seen, it is recognized at a glance afterwards, and may be gathered fearlessly.
According to Paulet, Persoon, and Vittadini, the Hyd. repandum should be cooked for a long time, and with plenty of sauce, otherwise, being deficient in moisture, it is apt to become rather tough; when well stewed it is an excellent dish, with a slight flavour of oysters; it makes also a very good purée. Vittadini places it among the most delicate of the funguses of Italy.
FISTULINA HEPATICA, Fries.
“Fungus pauperibus esculentus.”—Schœff.