Jelly ear or Apricot jelly

The fruiting body is ear-shaped, cup-shaped or wavy, 2–10 cm across, attached sideways to the substrate. The inner (lower) surface is smooth, dark grayish-violet to brown. The outer (upper) surface is paler, with a fine felty down. A young body is gelatinous and springy; when it dries it turns hard and dark, and when wet it regains its shape and elasticity.

There is no true cap. The fruiting body is jelly-like, springy, lobed or tongue-shaped, often rolled into a cone or funnel, 4 to 10 centimeters tall and up to 10–17 wide. The surface is smooth, with a matte sheen. The color is vivid — salmon pink, apricot, reddish pink, even across the whole fruiting body. The jelly-like consistency and salmon color make this mushroom unlike anything else.

The spore-bearing layer is on the lower (concave) surface of the fruiting body, smooth or with barely visible wavy folds. Spore print white.

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

There is no stem, or it is very short and lateral, a small bump at the base of the cup. The body is attached directly to tree bark or wood.

There is hardly any distinct stem; the fruiting body narrows downward into a short stem-like base, up to 5 centimeters long, often covered in white, felty mycelium and attached to the soil or to hidden wood. The whole structure is jelly-like and springy, firmer in the lower part, almost cartilaginous.

The flesh is gelatinous, translucent brown, very elastic when moist — it bends rather than breaks. When dried it shrinks 5–10 times in volume and becomes as hard as leather. Fresh, it keeps 2–3 days in the fridge.

The flesh is jelly-like, springy, translucent, salmon pink, softer in the upper part and firmer, almost cartilaginous, in the stem. It does not change color when cut. The taste is bland, watery and nondescript, without bitterness. Thanks to its springy, crunchy texture, the flesh is eaten even raw in salads; old specimens become tough.

The smell is faint, neutral, with no distinct notes. The taste is bland — the mushroom takes on the flavor of seasonings and sauces.

The smell is faint, almost imperceptible, without sharp notes. The scent is not a defining feature; the mushroom is recognized by its bright salmon-pink color, jelly-like springy flesh and tongue-shaped, lobed form.