Description of the mushroom sarcoscif

Similar species

What forest dwellers can you easily confuse boletus with? There can be many options, however, the answer is obvious. The boletus family includes a huge number of mushrooms and species that thrive in forests, moreover, they grow in abundance on the territory of Russia.

Let's get acquainted with the most common species that you can surely meet on your way.

Borovik girlish

This mushroom has a very interesting intricate name. It is edible, and also belongs to the family of paints.

It is a boletus.

Its appearance distantly resembles a semi-white mushroom. Its cap has a maximum diameter of 20 cm. The shape is predominantly convex, and the edges are bent inward. Itself seems quite thin, the hat has a golden hue, much less often red or brown.

The flesh itself is very dense, it also has a blue tint on the cut.

The leg reaches a maximum of 15 cm in height, very thick, up to 6 cm in diameter in thickness.

This species is widespread in southern Europe, however, such boletus cannot be found in large groups. Likes to grow alone. Mainly bears fruit during the early fall stage.

Root boletus

Another representative of the bolet family, the boletus genus. A mushroom that will surely not go unnoticed.

It is very large, the cap can reach a diameter of up to 30 cm. At the very beginning of growth, it has a conical shape, but then it acquires a flatter shape, the edges are bent inward.

The surface of such a cap is slightly woolly, and can often crack.

The pulp of this mushroom has a lemon-yellow hue, somewhat bluish. It does not have the most pleasant smell, but the taste is rather bitter.

The leg is thick, raises the mushroom to a height of 12 cm. It has a yellow tint.

This mushroom is widespread in Europe, and chooses only deciduous forests for its development. Loves calcareous and other neutral soils. He also prefers dryness. It grows from July to October.

Mosswheel green

A mushroom widespread in Russia.

Very beautiful, attracts attention. Despite the name, it belongs to the genus Boletus

This mushroom is easy to spot in the forest. Its cap is small, reaching a diameter of 10 cm. Individuals of 16 cm are very rare. It is somewhat convex and very velvety. The flesh is white, however, turns blue when cut.

The leg itself has a cylindrical shape, which tapers slightly towards the mycelium itself. It is about 10 cm high and up to 2 centimeters thick.

The spore powder is brown, frequent.

This mushroom chooses a variety of forests for its growth. In addition, he also prefers meadows and roads.

The fungus grows singly, and sometimes even in groups. Can form mycorrhiza with deciduous and coniferous trees. He is a cosmopolitan. It is equally often found both in North America and in Europe and Australia.

Boletus inedible

Inedible boletus can also be found in Russian forests. However, despite the fact that the name contains the word inedible, this mushroom is not poisonous. The fact is that it is unpleasant to cook mainly because of its taste, however, it does not carry any danger to the human body.

In order not to confuse this inedible species with a simple porcini mushroom, you need to carefully study the description.

The hat can be up to 15 cm in diameter. It has a conical shape. Sometimes, slightly convex, the edges curl inward or hang down in waves.

This hat is very smooth to the touch, somewhat matte and wrinkled. The skin has a light brown tint, however, at a young age it already has a brown or gray-brown color.

The flesh itself has a creamy or white tint, however, it can sometimes take on a blue tint at the cut.Bitter enough.

The leg rises 15 cm in height and is about 4 cm thick.

As for the tubular layer of this forest dweller, it has a lemon yellow tint, and a greenish tint predominates. The spore powder itself has a brown and olive color.

This mushroom is widespread in the south of the European part of Russia, most often it chooses the Kaliningrad region for its place of residence. It is also common in Europe, namely in warm countries, such as Italy or Spain. Mainly chooses coniferous forests, as well as oak and broad-leaved forests, prefers sandy and acidic soils, and also settles in places in parks and lawns.

Mushrooms grow from July to October.

Description of the mushroom sarcoscif

The sarcoscith mushroom appears in springtime. It is small and bright red in color, making it easy to confuse with berries or last year's leaves.

Description of the mushroom sarcoscif

Description of the mushroom

Sarcoscifa has a bright red color, a small shape and a pleasant smell. It is edible, but is more often used as a decoration for the table.

The cap of the mushroom has a round shape, the diameter is up to 5 cm. Its bottom is white, which distinguishes the variety from poisonous species. The pulp has dark veins.

The leg is 1.5-2 cm, white, but it is practically invisible.

The smell of sarkosciph is pleasant, but during cooking it practically disappears.

The color and shape of the mushroom resembles a poisonous product. But this plant is safe for health if cooked according to all the rules.

Sarkoscif has no species. Its color can change depending on the climate. With high humidity, the mushroom takes on a bright red color. At low temperatures, it is paler.

Beneficial features

Sarcoscifa is used for colds and diseases of the respiratory system. Her vapors remove phlegm from the lungs and relieve a cold.

The mushroom is enriched with vitamins and fiber, which have a positive effect on the human body, and also fight against gastrointestinal problems.

Sarcoscifa is often used during weight loss: it removes toxins and toxins, and also contains a small amount of calories (30-35 kcal).

Contraindications

The mushroom has a number of contraindications:

• high blood pressure;
• varicose veins;
• diseases of the gastrointestinal tract.

The use of these mushrooms is prohibited for children under 12 years old and the elderly, since their bodies do not have enzymes to digest this type of mushroom.

The use of the Sarkoscif mushroom is undesirable in the presence of pregnancy: its effect on the woman's body has not been fully understood.

Application

Improper cooking of mushrooms can lead to poisoning

Sarcoscifa is used both for food and for the manufacture of medicines.

In medicine

Sarcoscifa is used for poisoning and if a natural antiseptic becomes necessary. Self-medication is strictly prohibited, since the mushroom has a list of contraindications. There are also age restrictions for consumption.

In cooking

When preparing dishes with these mushrooms in the composition, you should be careful: incorrect proportions can lead to poisoning.

More often the mushroom is used for decoration and table setting.

In cooking, the head of the product is often used: the leg collects all toxins and dirt. It is used only for pickling after a long digestion: it provides additional juice.

Growing methods

Only a competent mushroom picker will be able to grow a plant on their own: you need to know its features and climatic needs.

Deciduous trees are necessary for growth: their fallen leaves are fertilizer for fungi. It also requires a lot of light and moisture: these are the 2 main aspects for the growth and achievement of the fleshiness of the mushroom pulp.

False doubles

The mushroom has very similar cousins, some of which are poisonous.

IMPORTANT: the burning-caustic russula is the most dangerous species of those presented. It differs in that it has an ocher color, but the hat often looks like a sarcoscifa - it is also reddish

Moreover, the mushroom itself is hazardous to health. Even after trying it, a person experiences a strong burning sensation on the tongue. By the way, the older the mushroom, the brighter its hat. When eaten, it can cause symptoms similar to common poisoning, but in children it can provoke serious health problems.

The difference can be seen in the photo.

The healing properties of the scarlet Sarkoscifa

Sarkoscifa scarlet is not only edible, but also medicinal: its components accelerate blood clotting and have anti-inflammatory properties. Mushroom powder is sprinkled on wounds during bleeding to stop the bleeding and prevent infection. North American Indians, knowing about the antiseptic qualities of the mushroom, even sprinkled it on the navels of newborn babies after cutting the umbilical cord.

Sarcoscifa austrian

Sarkoscifs are calyx mushrooms growing one at a time and in colonies. The Austrian Sarcoscypha (Sarcoscypha austriaca) is one of the most famous representatives of the genus, not least because of the noticeable bright red color of the calyx. The protruding colony of red sarcosciths is hard to miss if it flaunts against a gray background of fallen foliage. However, sometimes sarcoscyphs sprouting in spring are completely hidden under the autumn substrate, and they can only be found by stirring up the compacted leaf cover.

The Austrian sarcoscife is an inhabitant of low-lying and damp deciduous forests, rotting windbreaks, abandoned shaded clearings, where there is little grass, but there is a lot of rotting bark, chips, sawdust on the soil. On the dacha plots proper, the sarcoscife is rarely found, perhaps only in neglected areas, where no one sees it. Sarkoscifa is most likely to be seen in coastal woods near ponds and lakes, where there is enough moisture. Sarkoscifa appears in April-May, with the first warming, sometimes even on warm thawed patches.

Why the red sarkoscife got the name Austrian - I could not find out from Internet sources. Wikipedia and mycological sites of various levels of scientific content necessarily mention the second name of the mushroom: the scarlet elf bowl. It seems that the mushroom got such a fabulous name in Northern Europe. In Slavic tales, such trifles as the specific names of mushrooms are not told, however, it can be assumed that in the East Slavic territories the mushroom was considered more an attribute of forest witches than a "respectable" inhabitant of the forest.

Again, the mushroom is found in North America and Europe, and with a certain probability was brought either from overseas to our mainland, or vice versa, sent to another continent along with one or another cargo. Therefore, it is not so incredible that neither the Slavic tribes nor the inhabitants of Kievan Rus simply met with the red sarcoscith.

The guides indicate that the mushroom is edible. In fact, this indication only indicates that the mushroom is not poisonous, the unlucky mushroom picker does not face serious poisoning from eating sarcoscifa. However, it is enough to touch the mushroom to make sure of its toughness, not to mention the external culinary unpresentability. For me personally, the whole appearance of the sarcoscife reads: “don't eat me”. But if times are really bad, perhaps the spring sarcoscifer soup will help you not to stretch your legs for an extra day or two.

Text and photo - Lazy Summer Resident, 2015

Sarcoscif alai

There are mushrooms whose value lies not at all in their edibility or medicinal qualities. Their value is purely aesthetic. And these mushrooms are exactly the sarcoscifa scarlet. She argues for the title of the first spring mushroom with morels and stitches, and its picturesque fruiting bodies become the first truly bright spots among the white-gray range of the early spring forest.

Fruiting body

Ascocarp (the so-called fruit body of the scarlet sarcoscifa) is a dense bowl of rather modest sizes (from 1 to 5 centimeters), outside it has a white or pinkish-white color, and inside it is painted in a bright, catchy cinnabar-scarlet color.

The bowl is located on a short, about 3 centimeters leg, colored in the same way as the outside of the bowl of the mushroom. The leg reaches 6 centimeters in thickness.

To the touch, the surface of the mushroom is delicate, velvety, the pulp at the break is pink-red, mushroom aroma and neutral taste. The spores of the scarlet sarcoscifa ripen on the inner surface of the bowl, are elliptical in shape and pink-red in color.

Distribution and collection

Sarkoscifa scarlet is an absolutely cosmopolitan mushroom and is found on all continents except Antarctica. In our latitudes, the scarlet sarcoscith is found both in coniferous and deciduous, and mixed forests. This mushroom settles on dead, rotting wood, preferring deciduous species - beech, oak, maple and willow. Grows in groups, often numerous.

Similar species

Sarkoscifa western

It grows on a longer stem, colored lighter than that of the scarlet sarcoscif. It is not found in our latitudes, its homeland is Central America and the USA.

Use

Now, many sources on the Internet indicate that scarlet sarcoscifa is an edible mushroom and it is recommended to boil it for 15 minutes before eating. Those who have tried it note that this mushroom is tasty, but it has a rather tough, cartilaginous pulp.

However, the authors of such recommendations completely ignore the need for long-term studies of the consequences of the use of this type of mushroom. It is known that many mushrooms contain small amounts of substances that, when consumed regularly, have a cumulative effect, the effect of accumulating a critical mass.

It is not known whether sarcoscifa scarlet contains such substances, therefore it is not recommended to eat this mushroom regularly.

Interesting Facts

Sarkoscifa is an excellent ecological biomonitor that demonstrates the ecological state of the forest. It never grows in polluted areas, near industrial zones and roads. If you saw the scarlet sarcoscifa in the forest, you can be sure that this part of the forest is ecologically safe.

Description

The mushroom belongs to the genus Sarkoscif, the family of the same name and is a species of marsupials. Despite its rarity and uniqueness, this species is not included in the Red Book. It is widespread throughout the world: in Asia, Afik, Europe, America, Australia.

Sarcoscifa has a number of other names. Latin Sarcoscypha coccinea and Sarcoscypha austriaca, it is also often called the bright red Sarcoscifa or cinnabar red. There is the name of the Austrian Sarcoscif, Red Pecitsa and the Scarlet Elf Bowl.

If we describe the appearance of the mushroom, then it is a saprophyte that grows on the trunks or branches of trees, it has a rather small size, elastic flesh, a low peduncle. But the main feature is the cap, which is the fruiting body. It looks like a bright red saucer, measuring 1.5 to 5 centimeters in diameter. The edges of the cap are wrapped inward and have a pale pink or white color.

The hymenophore is a part of the fruiting body of the fungus, bearing a thin spore-bearing layer on the surface. In sarcoscifes, it has a pale pink or white color and a frequent structure without division into stripes. The pulp is firm, with a pleasant mushroom aroma.

A bit of history

It is a type species of the genus Sarkoscif. Scientists from Europe (presumably Austria) described it in 1772, although it has been known for a long time.For the first time, the mushroom was used for food long before the official opening. Ancient hunters and gatherers knew him.

Primary processing and cooking recipes

When preparing, the mushrooms must be cleaned of moss and dirt, but do not rush to immediately lower them under running water. It is better to soak the fruits in a bowl or saucepan, and then gently clean up the adhering dirt. Then cut the leg, separate the hats and lay them on a piece of cloth or gauze on the windowsill. When the mushrooms are dry, you can collect them in a container and put them in the freezer. Or soak it in order to cook some kind of dish out of them.

Extinguishing

sarcoscife - up to 1 kg; Onions - 1 pc.; Salt - 2 tablespoons; Olive oil - 2 tablespoons; Carrots - 1 pc.; Tomatoes - 3 pcs.

1. It is best to stew sarcoscifa in a finely chopped form, in a slow cooker.
2. For this, the mushrooms are salted, a little olive oil, chopped carrots, onions, tomatoes are added.
3. It is necessary to simmer in a special mode for about 60 minutes.
4. The mushrooms can then be served along with soy sauce and rice. The result is an exquisite treat reminiscent of Japanese cuisine.

Frying

Sarcoscifa - up to 1 kg; Onions - 1 pc.;

Garlic - 1 pc.; Salt - 2 tablespoons; Olive oil - 2 tablespoons; Frozen vegetables - 200 gr .; Tomatoes - 3 pcs.

1. First, prepare olive oil, half a glass of water, finely chopped onions and garlic.
2. Mushrooms are added already when the vegetables are slightly stewed.
3. Then sprinkle with a little salt.
4. Stir them every seven minutes and finish frying after 20-30 minutes.
5. Serve with adjika or red sauce with rice dishes or stewed vegetables. It is also very tasty when combined with Korean carrots and sour cream.

Pickling

This option for harvesting mushrooms is the most common. You will need: sarcoscife - up to 1 kg; Garlic - 1 pc.; Salt - 2 tablespoons; Table vinegar .; Sugar - 1 tbsp. l .; Bay leaf - 2-3 pcs.; Pepper, cloves - 5 pieces each

1. Chop the mushrooms, put in a saucepan with cold water and boil for up to 30 minutes.
2. Then drain the water with brine into another saucepan, and put the fruits in the marinade and mix.
3. Then they can be marinated and put in the refrigerator. Stir again after 24 hours and store in a cool place.

How to prepare the pickle:

1. Put sugar, pepper, cloves, bay leaves, garlic in a saucepan.
2. Pour all this with water, after boiling, cook for another 10 minutes and add vinegar and vegetable oil.
3. Remove from heat after 10 minutes.

Sarcoscif alai

Some representatives of the mushroom kingdom delight mushroom pickers only in autumn, others appear in early spring, when the snow is barely melting, and in some areas - already at the end of winter. Snow is still whitening all around, and on the fallen branches, the Scarlet Sarkoscifa is already blooming, looking more like fancy flowers than mushrooms.

Sarcoscif alai

Sarcoscypha scarlet - Latin Sarcoscypha coccinea

In a different way, this saprophyte is called Red Pecitsa, Grandmother's Ear, Bright Red Sarkoscifa, Scarlet Elf Cup, Cinnabar Red Sarkoscifa or Austrian Sarkoscifa.

Description of the mushroom

Hat

This saprophyte is not large in size and has a cap that reaches only 10-50 mm in diameter. The scarlet elf cup, both outside and inside, is painted in a deep red color. The color of the surface of the hats contrasts favorably with the white, wrapped edges, turning the mushroom into an amazingly beautiful creature.

The hat, filled with taut red flesh, grows into a wine glass or bowl. If you touch it, you can feel a delicate fleecy surface. In the bowls, colorless or pale pink smooth spores in the form of an ellipse ripen.

Leg

Whitish legs Cinnabar red sarcoscifs grow no more than 30 mm in height and 6 mm in thickness. They taper towards the base.

The leg is not conspicuous, as it is hidden in the substrate layer.

Growing places

Sarkoscifa scarlet chooses dry branches, tree roots and deadwood covered with fertile soil or fallen leaves for growth. They can settle on woody remains covered with moss.Prefers oak, linden, maple, birch and willow wood.

Grandma's ear is collected in regions with a temperate climate. It is found on the Eurasian, African, Australian and American continents.

Mushrooms bear fruit in clusters and appear at the end of February or March - April, when it is still very cool, and complete fruiting by the end of May. In the case of warm autumn and winter, the mushroom gives an additional crop.

It is noteworthy that the bright red Sarkoscifa does not grow near industrial zones and highways, so the area where it sticks around the wood remains with bright mushrooms can be considered environmentally friendly.

Sarcoscypha scarlet - Latin Sarcoscypha coccinea

Edibility

Some specimens of sarcoscifs do not smell or taste, others exude a light pleasant mushroom smell. However, it is classified as an edible mushroom. But this fungus is not for everybody: it has a very tough pulp, after boiling it resembles chicken cartilage.

Cooked Sarkoscifa Austrian tastes good and is just as beautiful as raw, and therefore it is willingly stewed, fried, pickled and added to fresh salads, having previously boiled for 20 minutes. in salted water. The main thing is to have patience for cleaning mushrooms: it is not so easy to clean them of debris.

Similar species

Saprophyte resembles the following edible counterparts:

• Sarkoscifa western. Differs in elongated light legs and habitat: its homeland is Central America and the USA. The mushroom bears fruit in July - August.
• Sarkoscifa Austrian. Her caps are more open, and their edges are often cracked. This mushroom grows mainly in the forests of the European regions of Russia.
• Sarcoscif Dudley. It grows exclusively in the USA.

Sarkoscif

Sarkoscifa scarlet is not only edible, but also medicinal: its components accelerate blood clotting and have anti-inflammatory properties. Mushroom powder is sprinkled on wounds during bleeding to stop the bleeding and prevent infection. North American Indians, knowing about the antiseptic qualities of the mushroom, even sprinkled it on the navels of newborn babies after cutting the umbilical cord.

Sarkoscifa Austrian or the torment of the mushroom picker

Opened the mushroom season. I tried a new mushroom for me, which is one of the first to appear in our strip in April and is conditionally edible. It is called Austrian sarcoscifa, in Latin sarcoscypha austriaca, and in the people "elf bowl" or simply "grandmother's ear".

Outwardly, the mushroom looks very impressive due to the bright red color of the inner side of the cup, which glows especially attractively in the rays of the spring sun, or in contrast with the remnants of snow that have not yet melted.

Despite its bright color, it is not easy to find it - a mushroom grows on woody remains under the litter of last year's vegetation. The size of the fruit bodies is small - the largest of the "elf cups" reaches 5-6 cm in diameter.

Prefers floodplains of streams, thickets of young alder, raspberries, hides close to the ground under last year's stalks of nettles, wormwood and other weeds.

But if one sarkoscif was found, then there are others somewhere nearby. On especially large remains of rotting branches, the fungus grows in whole families.

Those who have tried this mushroom before describe its taste as specific. It is said to be eaten raw in France. I tried it: the smell is real, mushroom, the consistency is crispy, but I didn't want to eat it raw. On the Internet, it is recommended to first boil it, and then fry it and use it as an ingredient for a salad or as a filling for dough products. I just fried it in olive oil and onions to get the main flavor of the new dish. In the processed form, it seemed more appetizing - the pulp is dense, it tastes like the boletus we are used to, and on the one hand it resembles cracklings in consistency and color.

You have to chew more thoroughly than painful ones, but much easier and more pleasant than pieces of bacon. In general, the mushroom can be collected and eaten, if not for one thing.To clean it from dead leaves, twigs and other nonsense stuck to it, you need to spend a lot of time, and most importantly, patience.

Of the 500 grams I collected, armed with a knife and a toothbrush, in an hour and a half I mastered only 200 and stopped there. Previously, the mushroom was soaked in water for about a day. If there is nothing at all, then I will repeat the experiment, but for now I decided to wait for the first morels - and the mushroom is more tasty, and there is almost no need to clean it of garbage. And he appears a little later than "grandmother's ear".

Poisonous or not?

I must say that mushroom pickers do not show increased interest in him. This is due to the fact that the flesh of the mushroom is quite elastic, the size is small, and fruiting is not sufficiently pronounced. This circumstance allows us to assert that one cannot be 100% sure that the mushroom is edible. But many sources still tend to the position that Sarkoscifus should be attributed to edible mushrooms.

If we talk about taste, then you should be guided by purely individual preferences. The fact is that due to its density, the mushroom tastes like chicken cartilage. Some people like it, some don't. The mushroom acquires such properties after boiling it. You can do whatever you want with Sarcocifa. Someone prefers to just boil them and eat them. Someone prefers these pickled mushrooms. The dish will turn out to be quite good if these mushrooms are extinguished. Some people prefer to eat them fried.

Boil them in salted water for a third of an hour. But the preparation process is fraught with certain difficulties. Removing debris and dirt from mushrooms is not easy at all. In this regard, the hostess must have sufficient patience.

In addition to the fact that these mushrooms can be eaten, they also have certain medicinal properties. If the mushrooms are dried and ground, the powder can be used to stop minor bleeding.

Appearance

The hat (as the name implies) is bright red with a white, slightly curved edge, looks like small red cups. The width of the cap is 1-5 cm, the height is 0.5-2 cm. The lower surface of the cap is almost smooth, and is off-white in color.

The leg is whitish, short, tapering towards the bottom. It grows up to half a centimeter thick, 1-3 cm high. The color is the same as the cap.

The pulp is plump, with a pleasant mushroom smell and taste.

Very rare, but albino brothers are found in this mushroom. These specimens lack one or more pigments, so the mushrooms are white or yellow in color. Scientists believe that the weather in this case does not affect the color, since mushrooms of a unique color appear in the same place every year.

Sarkoscif mushroom: photo and description

Sarcoscypha is one of those mushrooms that have a very attractive appearance. With a rich imagination, they can even be compared with scarlet flowers, especially if these original fruiting bodies do not grow on dry wood, but on juicy green moss. In this case, it seems as if a dense bright bud is surrounded by bright green leaves.

The first beautiful mushrooms after the snow melts are the spring mushrooms of the sarkoscyphus, which are bright red, resembling small red cups. Although these mushrooms are small, they are surprisingly bright, which evokes a feeling of joy. Their appearance tells everyone: finally, the real spring has come! These mushrooms can be found everywhere: near roads, paths, on the edges, in the depths of the forest. They can grow on thawed patches near snowy areas.

Types of spring sarcosciths

There are two types of sarcosciths: bright red and Austrian. Outwardly, they differ little, only close and under a magnifying glass you can see small hairs on the outer surface of the bright red sarcoscife, which are not present in the Austrian sarcoscife. For a long time, the literature wrote that the edibility of these mushrooms is unknown or that they are inedible.

All mushroom pickers are interested in: are sarcoscifs edible or not? Now there is a lot of information on the Internet about the edibility of these mushrooms, even in its raw form. I would like to note that a one-time use of mushrooms, after which nothing happened, is not yet a reason for their constant use. For mushrooms, there is such a concept as the possible accumulation of harmful substances from repeated use. It is because of this property, for example, that thin pigs were officially classified as inedible and even poisonous twenty years ago. Since scientists have not yet said their final word about sarcosciths, they cannot be classified as edible. In any case, they must be boiled for at least 15 minutes.

This means that they grow in ecologically clean areas. The authors of the book annually observe these mushrooms in the Istra district of the Moscow region. It should be noted that these mushrooms began to adapt to changes in external conditions and are now very common.

If sarcoscifs are massive mushrooms, then there are other rare similar mushrooms in the form of yellow cups. They grow once every two to three years. They were last seen in 2013. They are called Caloscyphe fulgens.

Take a look at the photo of what different types of sarcoscifs look like:

Sarkoscif mushroom bright red

Where bright red sarcoscyphs grow (Sarcoscypha coccinea): on fallen trees, branches, on litter in moss, more often on deciduous trees, less often on spruces, grow in groups Season: the very first mushrooms that appear along with the melting of snow in spring, April - May, less often until June.

The fruit body of a bright red sarcoscifa has a diameter of 1-6 cm, a height of 1-4 cm. A distinctive feature of the species is a goblet shape with a cup and stem of bright red color inside and whitish outside with short white hairs. The form straightens over time and the edges become light and uneven.

The leg is 0.5-3 cm high, conical, 3-12 mm in diameter.

The flesh of the sarcoscith mushroom is bright red, dense, scarlet. Young specimens have a faint pleasant odor, while mature specimens have a “chemistry” like DDT.

Variability. The color of the fruiting body inside the cup changes from bright red to orange.

Similar species. According to the description of the sarcoscifa, bright red is surprisingly similar to the Austrian sarcoscypha (Sarcoscypha austriaca), which has similar properties, but does not have small hairs on the surface.

Edible: There is a lot of information on the Internet that sarkoscif is edible. However, the properties of the long-term effects of these mushrooms on the body have not been studied, therefore, from a scientific point of view, they are officially inedible.