This is a common and widespread, edible mushroom. It occurs across North America but is especially common in the east. It fruits on the ground, scattered or in groups, in deciduous and mixed woodlands. It obtains its nutrients from the rootlets of oak, beech, and possibly other hardwood trees (mycorrhizal). It is often missed because its shape and color allows it to blend in with its surroundings. It sometimes stands out in sharp relief against a carpet of moss.
The fruiting body is more or less trumpet-shaped. There is no sharp distinction between the stalk and the cap.
The stalk is tough, hollow except at the very base, tapered, ⅜″ to 2″ long, and 3 ⁄16″ to ⅜″ wide. It is the same color or slightly paler than the underside of the cap.
The cap is shaped like a funnel, 1¼″ to 3½″ high, and ¾″ to 3″ or more wide. It is tapered, hollow in the center, and broadly spread outwards at the top. The margins curved downwards, becoming wavy at maturity and splitting with age. The upper side is finely scaly, pale brown to grayish-brown when dry, dark brown to black when moist.
The underside is smooth or slightly wrinkled, and colored similar tho the cap but paler. There are no gills. At maturity it is covered with a whitish spore dust with yellowish or orangish tints.
The flesh is thin, tough, brittle, and grayish-brown or colored like the cap. It has a fruity fragrance reminiscent of apricots.
The spore print is whitish to pinkish-orange or yellowish. |