The common stinkhorn (Phallus impudicus) grows incredibly quickly, sometimes nearing 30 cm in a single afternoon. Their caps are pitted in a way which makes them reminiscent of morels. However, there's little mistaking the common stinkhorn for a morel; the former, in addition to sporting a much longer stalk, has a clear and pungent odor.
Cap Diameter:
2 - 6 cm
Odor:
Strong, foul, putrid scent.
In This Article
Attributes
Toxicity and Edibility
Similar Species
Tips for Finding
Clean and Preserve
Common Questions
General Info About Common stinkhorn
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Attributes of Common stinkhorn
Cap Diameter
2 - 6 cm
Height
10 - 25 cm
Cap
Cap 4 - 8 cm across; dark, olive-green
Cap Surfaces
Smooth
Stem
Stem 7 - 25 cm long, 2 - 3 cm thick; hollow; spongy; white
Stem Shapes
Tapering
Stem Surfaces
Fibrillose
Stem Cross Sections
Hollow or cottony hollow
Ring
White
Ring
Ringless
Spore Print Color
Olive-brown
Odor
Strong, foul, putrid scent.
Body Color
Green
White
Flesh Bruises
The flesh or milk does not discolor when bruised or cut.
The common stinkhorn appears in disturbed and cultivated areas, urban environments, and woodland settings - meadows, gardens, lawns, flowerbeds. It grows in sandy soil, humus, wood chips, rotting timber, or near dead stumps.
Distribution Area of Common stinkhorn
North America,Europe,northern Asia
Hunting Values of Common stinkhorn
The young fruiting bodies or egg-shaped stages are edible, but they smell bad when mature.
Uses of Common stinkhorn
Common stinkhorn is recognized for its unique culinary applications. While edible, it requires careful preparation to mitigate potential risks. Its popularity as an ingredient fluctuates with seasonal availability. Collectors prize common stinkhorn for its distinctive character but are advised to consume it with caution due to possible adverse effects. In culinary traditions, common stinkhorn adds flavor and texture when prepared correctly, yet it's vital to heed safety reminders when consuming this mushroom.
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Edibility of Common stinkhorn
The common stinkhorn can be eaten while still young (in the egg stage) if pieces of its inner layer are cut out with a knife. They can be eaten raw or cooked, and are often described as tasting similar to radishes, with a crunchy texture. In some European countries, pickled stinkhorn is used in meat dishes. Make sure to ensure that the common stinkhorn eggs are not amanita eggs (which are poisonous); they should be covered in a sac and be pink.
Similar Species to Common stinkhorn
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Tips for Finding Common stinkhorn
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When is the Best Time to Find Common stinkhorn
Search for common stinkhorn from late summer to late autumn, as they commonly appear after heavy rainfalls followed by a period of warm weather. Look post-rain when the ground is still moist and the air is humid.
What are the Ideal Soil Conditions for Common stinkhorn
Rich, moist, well-decayed organic material.
What are Some Tips for Finding Common stinkhorn
Investigate areas with abundant decomposed wood such as tree stumps, fallen branches, or woodchips.
Search in garden beds, meadows, and lawns that are well-maintained with organic debris.
Look for common stinkhorn where leaves have accumulated, providing a moist environment with ample nutrients.
Visit open, grassy spaces in woodland areas, as common stinkhorn appears gregariously in such settings.
Inspect around cultivated landscapes where organic matter is likely to decompose.
How to Clean and Preserve Common stinkhorn
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How to Clean Common stinkhorn
To clean common stinkhorn, remove any dirt and forest debris gently by hand, ensuring the fragile structure remains intact. Avoid soaking as it can damage the mushroom. Air dry if necessary.
Tips on Dry Preservation of Common stinkhorn
Drying Methods
Dehydrator Drying
Drying Duration
12 - 24 months
Optimal conditions: Cool, dark, low humidity, with airtight containment for longevity.
Dehydrator drying: Efficiently removes moisture, suitable for high water content, maintains quality.
Tips on Freezing Preservation of Common stinkhorn
Freezing Methods
Blanching Before Freezing
Freezing Duration
10 - 12 months
Blanching before freezing: Inactivates enzymes, retains texture.
Tips on Refrigeration Preservation of Common stinkhorn
Refrigerating Methods
Paper Bag Storage, Perforated Plastic Bag Storage, Cloth Wrapping
Temperature
2 - 4 ℃
Refrigerating Humidity
85 - 90 %
Refrigerating Duration
7 - 10 days
Paper Bag Storage: Allow breathability and controls moisture, delaying spoilage.
Perforated Plastic Bag Storage: Minor ventilation prevents moisture buildup, inhibiting mold growth.
Cloth Wrapping: Absorbs excess moisture and maintains freshness.
Common Questions People Also Ask
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