Lion's mane or Cauliflower fungus

There is no true cap. The fruiting body is a solid, rounded, cushion-like mass 5 to 25, occasionally up to 40 centimeters across, attached to the trunk by a short base. From the underside and front, numerous dense, soft spines 1 to 5 centimeters long or longer hang down like a beard or mane. The color is pure white when young, cream or yellowish with age, and brownish when old. The white "beard" of long spines makes this mushroom unlike anything else.

The fruiting body is shaped like a large, fluffy “head” 10–30 cm across, sometimes up to 50 cm and 5 kg in weight. It’s made up of countless flat, wavy, curly lobes — “petals” — branching off a short common trunk. Young ones are white or cream; with age they turn yellow to brownish-ochre, and in old mushrooms the edges of the lobes darken and dry out.

The hymenophore consists of long, hanging spines, on whose surface the spores form. There are no gills or tubes. The spore print is white. Long, soft spines gathered into a single beard (rather than on branches, as in coral tooth) are the key diagnostic feature of the species.

The spore-bearing layer is smooth and sits on the lower (concave) surface of the “petals.” No gills, no tubes. The spore print is white.

There is no distinct stem; the fruiting body is attached to the wood by a short lateral base. The whole mass is fairly dense and springy when young, becoming brittle with age, and the spines turn fragile. Because it grows high on trunks, the mushroom is often noticed only from below, as a white fluffy cushion on an old tree.

There’s no stem in the usual sense — instead there’s a short, thick base-trunk that sinks into the substrate (root or stump). The visible part is 3–8 cm, with the curly lobes spreading out from it.

The flesh is white, tender and springy-fibrous, and doesn't change color when cut. The taste is pleasant and delicate, and the texture is reminiscent of crab or lobster meat, which is why chefs especially prize this mushroom. With age, as the fruiting body turns yellow, the flesh becomes bitter and tough, so only young white specimens are chosen for the table.

The flesh of a young mushroom is white, dense, springy and brittle. With age it becomes tough and waxy, and in very old specimens it’s like dry cardboard. Only young individuals are fit to eat — white, clean, without brown spots.

The smell is faint, pleasant and mushroomy, with no sharp notes. Aroma is not a defining feature; the mushroom is recognized by its unique white cushion with a long beard of hanging spines and by its growth on the trunks of old broadleaf trees.

The smell is distinct, pleasantly nutty, with a note of forest litter and fresh wild berries. One of the most pleasant aromas among Ukrainian mushrooms. The taste is mild and slightly sweet.