The Bleeding Tooth Fungus, Hydnellum peckii, is a visually striking organism. This fungus, known by several descriptive common names such as “strawberries and cream” or “Devil’s tooth,” stands out in forest environments. Its distinctive look, particularly the reddish, sap-like fluid it exudes, frequently sparks curiosity and prompts questions about its characteristics and safety.
Identifying Bleeding Tooth Fungus
Hydnellum peckii possesses several distinct visual characteristics. The cap typically presents as white or pinkish when young, often developing irregular dark-brown or nearly black blotches upon bruising. As it matures, the cap can become fibrous and tough, taking on a grayish-brown and somewhat woody texture, ranging from 3 to 10 centimeters in diameter. Instead of gills or pores found on many mushrooms, the underside of the cap is covered with numerous tooth-like spines, which transition from pinkish-white to grayish-brown as they age.
One of its most notable features is the reddish, blood-like fluid that young, moist specimens often exude from their pores, a phenomenon known as guttation. This fluid gives the fungus its common “bleeding” moniker. Hydnellum peckii primarily grows on the ground in coniferous forests, found among mosses and pine needle litter, often under pine, spruce, Douglas-fir, or hemlock trees. Its geographical distribution spans North America, particularly the Pacific Northwest, as well as parts of Europe, Iran, Korea, and Russia.
Toxicity and Edibility
While Hydnellum peckii is not considered toxic, it is definitively not edible. Its inedibility stems primarily from an intensely bitter and acrid taste, which persists even in dried specimens. This extreme bitterness acts as a natural deterrent.
Beyond its taste, the fungus has a tough and woody texture, making it unpalatable. While some anecdotal reports suggest mild gastrointestinal upset could occur if ingested, serious poisoning is not a concern. The primary reason to avoid consuming Hydnellum peckii is its unpleasant flavor and texture, not harmful compounds.
Unique Features and Ecological Significance
The “bleeding” phenomenon in Hydnellum peckii is guttation, where the fungus exudes fluid droplets. This natural occurrence in many fungi and plants results in fluid containing pigments, notably atromentin, and other secondary metabolites, which contribute to the distinctive color.
Ecologically, Hydnellum peckii plays a role as a mycorrhizal fungus, forming a symbiotic relationship with the roots of various coniferous trees. In this relationship, the fungus aids the tree in absorbing nutrients like minerals and amino acids from the soil, while receiving sugars produced by the tree through photosynthesis. Chemical compounds within the fungus, such as atromentin, possess anticoagulant properties, similar to heparin, and exhibit antibacterial activity. The fungus also contains thelephoric acid. These compounds are of scientific interest.
Encountering Bleeding Tooth Fungus
When encountering Hydnellum peckii, appreciate its unique beauty without consuming it. The fungus’s extremely bitter taste makes it unpalatable, even though it is not considered dangerous.
A general guideline for wild mushrooms is to never consume any unless you are absolutely certain of its identification. This practice helps ensure safety and prevents accidental ingestion of non-edible or potentially harmful species.