Artomyces pyxidatus
| Artomyces pyxidatus | |
|---|---|
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| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Auriscalpiaceae |
| Genus: | Artomyces |
| Species: | A. pyxidatus |
| Binomial name | |
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Artomyces pyxidatus (Pers.) Jülich (1982) |
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| Synonyms | |
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| Artomyces pyxidatus | |
|---|---|
| Mycological characteristics | |
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smooth hymenium |
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no distinct cap |
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hymenium attachment is irregular or not applicable |
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lacks a stipe |
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spore print is white |
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ecology is saprotrophic |
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edibility: edible |
Artomyces pyxidatus is a coral fungus that is commonly called crown coral or crown-tipped coral fungus. Its most characteristic feature is the crown-like shape of the tips of its branches. The epithet pyxidatus means "box-like"—a reference to this shape.
Artomyces pyxidatus can be observed throughout North America during the growing season. In Britain, it was recorded in 2012, almost 116 years after its previous reliable report, a collection made by mycologist Carleton Rea on 20 October 1896. It is widespread but uncommon in Europe. The fungus produces its fleshy, coral-like fruiting bodies on decaying wood. Basidia and basidiospores are produced on the surfaces of the branches. These fungi are considered edible when cooked, although some people may experience gastrointestinal upset, especially after eating a large quantity. The raw fruiting bodies have a peppery taste that usually disappears when cooked.
The sesquiterpenes compounds pyxidatols A-C, tsuicoline E and omphadiol have been obtained from the liquid culture of this fungus.
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