Pseudohydnum gelatinosum

Pseudohydnum gelatinosum is a species of fungus in the order Auriculariales. It has the recommended English name of jelly tooth,[1] a reference to its gelatinous consistency and hydnoid (toothed) undersurface. The species was thought to be cosmopolitan, but recent DNA evidence suggests that it is confined to Europe and northern Asia, with superficially-similar (but distinct) taxa elsewhere.[2] A subspecies, Pseudohydnum gelatinosum ssp. pusillum, is found in North America.[3] P. gelatinosum grows on dead conifer wood.[4]

Pseudohydnum gelatinosum
Pseudohydnum gelatinosum, Abernethy Forest, Scotland
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Auriculariales
Family: incertae sedis
Genus: Pseudohydnum
Species:
P. gelatinosum
Binomial name
Pseudohydnum gelatinosum
(Scop.) P.Karst. (1868)
Synonyms
  • Hydnum gelatinosum Scop. (1772)
Pseudohydnum gelatinosum
View the Mycomorphbox template that generates the following list
Teeth on hymenium
No distinct cap
Ecology is saprotrophic
Edibility is edible

The jelly tooth is edible, and it is consumed as a wild food in parts of Bulgaria, Russia, and Siberia.[5] The fungus can be eaten raw.[6]

References
  1. Holden L. (April 2022). "English names for fungi 2022". British Mycological Society. Retrieved 2022-12-06.
  2. Zhou H, Liu H, Gates GM, Wu F, Dai Y, Cooper JA. (2022). "Phylogeny and diversity of the genus Pseudohydnum (Auriculariales, Basidiomycota)". Journal of Fungi. 8 (7): 658. doi:10.3390/jof8070658. PMC 9325116. PMID 35887415.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  3. Spirin V, Malysheva V, Viner I, Dudka V, Grebenc T, Miettinen O (2023). "Taxonomy and multigene phylogeny of Pseudohydnum (Auriculariales, Basidiomycota)". Mycological Progress. 22. doi:10.1007/s11557-023-01895-4.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  4. Roberts P, Evans S (2011). The Book of Fungi. Chicago, Illinois: University of Chicago Press. p. 453. ISBN 978-0-226-72117-0.
  5. Boa ER. (2004). Wild Edible Fungi: A Global Overview of Their Use and Importance to People. Food & Agriculture Organization. p. 138. ISBN 978-92-5-105157-3.
  6. Stoyneva-Gärtner, M. P.; Uzunov, B. A.; Dimitrova, P. (June 15, 2017). "Jelly-like algae and fungi used as food in Bulgaria". International Journal of Nutrition and Health Sciences. 2 (1): 6–9.
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