Common stinkhorn: From forest oddity to culinary and medicinal gem

The world of mushrooms extends far beyond porcini and boletus. It includes many hazardous and inedible varieties and some that are off-putting at first glance. One such example is the common stinkhorn, which many people bypass with disgust. However, it turns out that this mushroom is quite worthwhile.

The phallus impudicus, also called the smelly or shameful mushroom, is unusual due to its phallic shape. Its peculiar appearance isn't the only thing that discourages foragers; it also emits an unpleasant smell that attracts flies. Many mushroom pickers avoid the common stinkhorn when spotting it on a forest path. Despite its bad reputation, the phallus impudicus is one of the most interesting mushrooms found in our forests. It can be found in deciduous and coniferous forests across Canada, so there's a good chance you might come across it, too.

The common stinkhorn appears in forests from July to November, making it a great time for foraging. This mushroom's life cycle starts with a white, spherical form that resembles a chicken egg. The young fruiting bodies of the common stinkhorn are edible and quite tasty.

When the spores inside the common stinkhorn mature, a spectacular transformation occurs. The fruiting body splits open, revealing a stem and cap. As the spores mature, their flavour becomes quite intense, discouraging consumption. Hence, the belief that the mushroom is inedible. And it's advisable not to try it when it's mature, as the smell of decay effectively ruins any culinary appeal.

The foul smell is instrumental in the reproduction of this mushroom. Attracted by the scent of decay, insects coat themselves with spores and distribute them over large distances.

Young fruiting bodies of the mushroom are edible and considered a delicacy in countries like France and Germany. Their taste resembles a blend of radish, kohlrabi, and a touch of earth.

A tincture made from common stinkhorn has medicinal uses both externally (for healing wounds, ulcers, bedsores, rheumatism, bites, toothaches) and internally (for kidney diseases, asthma, tuberculosis, high cholesterol, hypertension).

Foresters suggest consuming the white cores taken from inside the stinkhorn egg raw. In this form, they are crispy, and their taste is described as earthy-radish-like. On the other hand, slices are best eaten fried after removing the shell and gelatinous layer. They don't soften like other mushrooms during thermal processing but become crispy.

Remember, never pick mushrooms unless you are entirely sure of their identity. Leave them in the forest or take them to a nearby health authority, where a mycology expert will handle the identification. Always exercise caution when foraging.