Albatrellus cristatus

[ Basidiomycetes > Polyporales > Albatrellaceae > Albatrellus . . . ]

by Michael Kuo

Albatrellus cristatus is an attractive, large polypore found east of the Rocky Mountains under hardwoods. It grows terrestrially, rather than on wood, and can be recognized by its yellowish brown cap, its white to greenish yellow pore surface, its relatively central, single stem, and its nearly round spores. I can find no specific information on the edibility of Albatrellus cristatus, though other species of Albatrellus are edible (and no polypores are known to be dangerously toxic). See the comments in the right-hand column from Brian Seitzman.

Several other species are similar; see the comments below for help separating them.

Description:

Ecology: Assumed to be mycorrhizal; growing alone or scattered; terrestrial under hardwoods and occasionally under conifers; summer and fall; widely distributed east of the Rocky Mountains.

Cap: 5-20 cm across; circular or irregular in outline; loosely convex, flat, or irregular; dry; smooth or somewhat velvety or leathery, sometimes becoming cracked with age (but not scaly before this); yellowish to yellowish brown, sometimes with greenish shades; often bruising olive or greenish, especially near the margin.

Pore Surface: Descending the stem; white, or eventually greenish to yellowish; pores small (1-3 per mm) and angular; tubes 1-5 mm deep.

Stem: 3-6 cm long; 1-2.5 cm wide; central or somewhat off-center; yellowish; smooth; dry.

Flesh: White; olive to greenish around larval tunnels; sometimes slowly staining olive to greenish on exposure; thick.

Chemical Reactions: Flesh slowly reddish with KOH.

Spore Print: White.

Microscopic Features: Spores 5-6 x 4-5 µ; smooth; round or nearly so.

Polyporus cristatus is a former name.

REFERENCES: (Schaeffer, 1774) Kotlaba & Pouzar, 1957. (Persoon, 1801; Fries, 1821; Saccardo, 1888; Overholts, 1953; Smith, Smith & Weber, 1981; Arora, 1986; Gilbertson & Ryvarden, 1986; Lincoff, 1992; Roody, 2003.) Herb. Kuo 06120304.

Albatrellus ellisii tends to grow under conifers, has a yellower cap that is truly scaly (not merely cracked in age), and bruises and stains green more strongly. Though it is widely distributed, it is more common west of the Rocky Mountains. Its spores are elliptical, measuring 8-9 x 5-7 µ. Albatrellus pes-caprae has a brown or pinkish brown cap that is finely hairy or scaly, and large (> 1 mm) pores; it is apparently limited to the southeastern United States and the southern portion of the west coast. Its spores are elliptical, measuring 8-11 x 5-6 µ.

Brian Seitzman writes:

"I noticed on your page for Albatrellus cristatus that the edibility is listed as unknown. I thought you might like to know that it is not only edible, but is rather good when young. I've found it best to prepare it by slicing it, breading it, frying it lightly, and topping it with a bit of mozzarella cheese and tomato sauce. The flavor and consistency are very much like eggplant, though the texture is a bit softer when cooked. I would describe it as buttery. In any case, I've eaten it on many occasions; it pops up in great quantities near some oak trees at a park near my home in Florida. I've never suffered any ill effects whatsoever, nor have the other people I've served it to who were brave enough to try it. I would rate it in the top half dozen best edible mushrooms that we have locally."

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Cite this page as:

Kuo, M. (2004, November). Albatrellus cristatus. Retrieved from the MushroomExpert.Com Web site: http://www.mushroomexpert.com/albatrellus_cristatus.html