Elastic saddle or Helvella monachella

Cap 1.5-4 cm, two-lobed, saddle-shaped — made up of two distinct lobes hanging over the stem. Color pale yellowish to grayish brown. Surface smooth, without pronounced texture. Margins free, not fused to the stem — this sets it apart from Helvella crispa.

Cap 2-4 cm, saddle-shaped, with 2-3 vertical lobes. The upper (outer) surface is gray-chestnut-brown, dark, with a silky sheen. The underside is white, and the contrast is visible from afar. The margins are wavy and uneven. This is the species' calling card — a two-toned saddle-shaped cap.

Smooth hymenium on the upper (convex) surface of the cap. Ascomycete structure — spores form in asci. Spore print white. Spores ellipsoid, smooth, 17-20 × 10-15 µm — large, typical of the genus.

A smooth hymenium on the upper (darker) surface of the cap lobes. An ascomycete structure — spores mature in asci. Spore print white. Spores ellipsoid, smooth, typical of the genus.

Stem 2-6 cm tall, 3-6 mm thick, cylindrical, slender, hollow inside. Color white, smooth, without distinct ribs (unlike other Helvella). This is the key feature of the species — a smooth stem, not a grooved one.

Stem 2.5-4.5 cm tall, 3-7 mm thick, cylindrical, widening at the base. White, smooth, without pronounced ribs. Hollow inside.

The flesh is thin, waxy and springy, white. Doesn't change color when cut. Springy — it regains its shape after bending, hence the name “elastic.”

The flesh is thin, waxy-brittle, white. Does not change color when cut. It has a strong unpleasant smell — a diagnostic feature of the species.

No noticeable smell. We don't taste it raw — potentially toxic.

A distinct unpleasant smell of the flesh is one of the key diagnostic features. It is described as «musty» or «chemical». We don't taste it — it is inedible and red-listed.