Discover the surprising delicacy hiding in the forest floor

The world of mushrooms extends far beyond porcini and boletus. It includes many hazards in the form of poisonous and inedible mushrooms, as well as less appealing ones at first glance. Among this latter group is the stinkhorn egg, which many people pass by with disgust. However, it turns out to be a surprisingly decent mushroom.

The phallus impudicus, also known as the smelly or shameful stinkhorn, is an unusual mushroom with a distinct phallic shape. Not only does its unusual appearance deter foragers, but it also emits a distinctive, unpleasant smell that attracts flies. Spotting it on a forest path, many mushroom pickers widely avoid the stinkhorn egg. Despite its controversial reputation, the phallus impudicus is one of the most interesting mushrooms found in our forests.

It appears in forests from July to November, so now is a great time to go picking. The life cycle of the phallus impudicus begins with a white, spherical form, somewhat resembling a chicken egg. Young fruiting bodies of the phallus impudicus, or stinkhorn egg, are edible and quite tasty.

When the spores inside the stinkhorn egg mature, a spectacular transformation occurs. The fruiting body breaks open, and a stem and cap emerge. As the spores mature, the intense taste deters people from trying it. Hence the belief that the mushroom is inedible. It’s better not to try it when it’s mature, as the smell of carrion would effectively kill any taste qualities.

The foul smell is a way for the phallus impudicus to reproduce. Insects, attracted by the smell of carrion, cover themselves with spores and distribute them over large distances.

The young fruiting bodies of the phallus impudicus, or stinkhorn eggs, are edible and are considered a delicacy in some countries, such as France. They taste like a combination of radish, kohlrabi, and a bit of earth.

Foresters suggest consuming the white cores taken from inside the stinkhorn egg raw. They are crispy in this form, and their taste is earthy and radish-like. On the other hand, after removing the shell and gelatinous layer, the slices are best eaten fried. They don’t soften like other mushrooms during thermal processing but become crispy.

Remember, never pick mushrooms you are not completely sure of. Leave them in the forest or take them to a nearby Sanepid, where a mycology expert can identify them.