Sarcodon imbricatus is a distinctive terrestrial fungus, also known as “Shingled Hedgehog,” “Scaly Hedgehog,” and “Hawk’s Wing.” It belongs to the tooth fungi, a group characterized by spine-like projections on their undersides instead of gills or pores.
Identifying the Mushroom
The cap of Sarcodon imbricatus is a primary identifier, ranging from 5 to 30 centimeters (2 to 12 inches) in diameter. It is convex to broadly convex, with a dry surface covered in coarse, raised, dark brown to blackish scales. Beneath the scales, the cap’s color varies from pale to dark brown.
Its distinguishing feature is the underside, covered with soft, brittle, tooth-like spines. These spines, 0.5 to 1.5 centimeters (0.2 to 0.6 inches) long, are pale brown when young and darken with age. They often run down the stem, a characteristic known as decurrent. The mushroom’s flesh is whitish to pale brownish and remains unchanged when cut or bruised.
The stem of Sarcodon imbricatus is stout, measuring 4 to 10 centimeters (1.5 to 4 inches) in height and 1.5 to 3.5 centimeters (0.6 to 1.4 inches) in thickness. It is pale or brownish, dry, and can become hollow as it matures. The stem’s surface has fine fibers or fibrils, often matching the cap’s coloration. It produces a brown spore print.
Habitat and Culinary Use
Sarcodon imbricatus is found across North America and Europe, growing on the ground in coniferous forests. It forms a mycorrhizal relationship primarily with spruce trees and sometimes firs. This mushroom fruits from late summer into autumn, appearing from July through September, and on the West Coast, from September to December. It can grow alone, in scattered groups, or in large “fairy rings.”
The edibility of Sarcodon imbricatus is accepted, especially when young. Younger specimens are preferred as older ones can develop a bitter taste. To mitigate bitterness, some recommend parboiling the mushrooms before further preparation.
When preparing Sarcodon imbricatus, it is best to select younger specimens, ideally under 5 inches wide, as they are less bitter and less prone to insect infestation. The scales and teeth are brittle and can easily detach, so careful transport in a basket or rigid container is recommended. Common culinary applications include sautéing, using them in stews, or drying them to be ground into a flavorful mushroom powder for seasoning. It is also pickled or used to make mushroom tea in some cultures.
Foragers should be aware of potential look-alikes to ensure proper identification. Strobilomyces strobilaceus, known as the Old Man of the Woods, has a similar shaggy cap but differs in other features. Sarcodon amarascens is a bitter and inedible species distinguished by a bluish-black stem. Hydnellum scabrosum, another bitter species, is smaller, under 10 cm broad, has reddish or purple cap tones, and an olive-black stem base. It is important to be certain of a mushroom’s identity before consumption, and consulting a mushroom expert is recommended if there is any doubt.