Sheathed woodtuft or Honey fungus

The cap is 3-7 cm across, hemispherical with an inrolled edge in young mushrooms, later becoming convex to flat with a noticeable low bump. The color is two-toned: in wet weather the center is dark chestnut-brown and the edge pale ocher; in dry weather it's the other way around. The surface is smooth, slimy in wet weather. The cap skin peels off easily.

The honey fungus cap is 3–12 cm across. In young mushrooms it is spherical-convex with an inrolled margin; with age it becomes flat and spreading, with a small bump in the middle.

The color varies from honey-yellow and ochre-brown to dark brown with an olive tinge — it depends on the host tree species. The surface is covered with characteristic small dark scales, especially dense in the center. In wet weather the cap is slightly slimy; in dry weather it is dry and matte.

Gilled hymenophore: the gills are attached to the stem, moderately crowded. In young mushrooms they are pale beige, cream, darkening with age to brown, chocolate-brown as the spores ripen. The spore print is brown to rusty brown. In young mushrooms the gills are covered by a whitish partial veil.

The hymenophore has gills. The gills are moderately crowded, thin, attached to the stem by a short tooth or running slightly down it.

In young mushrooms the color is creamy white; with age it darkens to a dirty ochre, often with rusty spore stains. In young mushrooms the veil (velum) covers the hymenophore like a membrane and later remains on the stem as a characteristic white ring — an important diagnostic feature.

The stem is 4-8 cm tall and 0.5-1 cm thick, cylindrical, often curved. Two-toned: in the upper part (above the ring) it is smooth, pale ocher-cream. In the lower part (below the ring) it is brownish-black, with distinct brown toothlike scales that stick outward. The ring is narrow, membranous, brownish; noticeable in young mushrooms, it may disappear in older ones.

The honey fungus stem is slender and tall: 6–15 cm tall, 0.8–2 cm thick. Cylindrical, often slightly curved, a little wider at the base. The upper part is whitish-yellow, darkening to rusty brown toward the base.

The surface is fibrous, covered with small brown scales in the lower part. The ring is the main identifying feature: white, membranous, well-developed, located in the upper third of the stem. There is no volva.

The flesh is meaty in the cap, thin in the stem, creamy white to brownish cream. When cut it does not change color. The smell and taste are pleasantly mushroomy, with a nutty note.

Flesh thin, white, noticeably fibrous in the stem. It doesn't change color when cut — it stays consistently white or cream. In the cap the flesh is softer and juicy; in the stem it is toughish and often hollow in old specimens.

The raw flesh tastes astringent and bitterish — which is exactly why honey fungus must be boiled before eating. After cooking the bitterness disappears and the flesh takes on a pleasant mushroomy flavor.

Pleasantly mushroomy with a nutty note. No chemical or mealy undertones, an extra diagnostic feature against Galerina, which has a faint mealy smell.

Fresh honey fungus smells pleasant, light, typically mushroomy — with barely noticeable notes of damp wood and moss. It has none of the sharp sourish or chemical tinges found in false honey fungi — an important safety difference.

The aroma doesn't change when cut. Dried, the mushroom keeps a light mushroomy smell, but because of its high moisture content and thin cap, honey fungus is rarely dried — it is more often pickled or salted.