Cauliflower fungus or Ramaria flava

There is no true cap. The fruiting body is coral-like and bushy, 5 to 20 centimeters tall and wide, made of a thick, fleshy whitish base from which many tightly bunched branches reach upward. The branch tips are blunt, forked or many-toothed. The branches are sulfur-yellow, lemon-yellow or golden, with a paler, whitish base; when handled and with age the mushroom turns brown or develops reddish spots.

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 spore-bearing surface is smooth and covers the entire surface of the branches, where the spores form. There are no gills, tubes or spines. The spore print is ochre-yellow. A smooth fertile layer on yellow branching arms is a typical trait of coral Ramaria 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; its role is played by a thick, fleshy whitish base (trunk) from which the branches spread. The base is dense and may turn brown or pinkish when touched or damaged. The whole structure is fleshy and rather brittle, especially in mature mushrooms.

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 whitish, fleshy and brittle, and may slowly turn brown or pinkish when cut or handled. Young mushrooms taste mild; with age the taste turns slightly bitter. Because of its laxative effect in some people and the bitterness of old specimens, only young, pale fruiting bodies are fit for the table — and always boiled.

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 or grassy-mushroomy, with no sharp notes. Scent isn't a defining feature; the mushroom is recognized by its yellow coral-like body with blunt forked branch tips and its whitish fleshy base.

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.