Apricot jelly or Jelly tooth

There's no true cap. The fruiting body is jelly-like and springy, lobed or tongue-shaped, often rolled into a cone or funnel, 4 to 10 centimetres tall and up to 10–17 wide. The surface is smooth, with a matte sheen. The colour is vivid and even across the whole fruiting body: salmon pink, apricot, reddish pink. With that jelly-like texture and salmon colour, it's unlike anything else.

The fruit body is jelly-like, tongue-, fan-, spoon- or shell-shaped, attached at the side, and usually a few centimetres across.

The top is finely hairy at first, then almost smooth, faintly granular or suede-like. The colour varies a lot: translucent white, watery grey, grey-brown or brown, sometimes bluish grey and occasionally almost black, even on the same stump.

The hymenophore is smooth and sits on the outer (convex, lower) side of the fruiting body; that's where the spores form. There are no gills, tubes or spines. The spore print is whitish. The inner (concave) side is a little paler and matte. A smooth spore-bearing layer on a jelly-like body is typical of auricularioid fungi.

The underside is covered in crowded, soft, translucent spines 1 to 4 mm long, white or greyish, which carry on down the stem.

The spore print is white.

There's hardly any distinct stem: the fruiting body narrows into a short stem-like base up to 5 centimetres long, often covered in white, felty mycelium and attached to the soil or to hidden wood. The whole thing is jelly-like and springy, firmer and almost cartilaginous lower down.

The stem is short, attached at the side or off-centre, watery grey or whitish. On flat surfaces it can be longer and more central, and sometimes it's almost absent.

The flesh is jelly-like, springy and translucent, salmon pink, softer above and firmer, almost cartilaginous, in the stem. It does not change colour when cut. The taste is bland and watery, with no bitterness. The texture is springy and crunchy, and old ones turn tough.

The flesh is jelly-like, soft, translucent and watery.

The smell is faint, almost imperceptible, with no sharp notes. Smell won't help you identify it: you recognise this mushroom by its bright salmon-pink colour, jelly-like springy flesh and tongue-shaped, lobed form.

The smell is indistinct.