Splitgill or Hairy curtain crust

The fruiting body is small, 1-4 cm across, fan-shaped or shell-shaped, almost spherical when young. Attached to the substrate by its side or back — there is no stem. The upper surface is gray to grayish white, densely covered in short hairs — it looks like felt or fur. The margin is wavy, often cut into lobes. When dry, the fruiting body curls inward, with the margin rolling over the gills (a way of protecting itself from moisture loss).

Fruiting body 1-4 cm across, thin, leathery, spatula-shaped to fan-shaped, attached by the side or back. Upper surface densely covered with short (up to 0.3 cm) stiff hairs — like felt. Color distinctly zoned — banded: alternating yellow-orange, ocher, rusty-brown and gray-brown concentric zones. Older areas turn gray-brown. The margin in young specimens is bright yellow-orange, sharp.

Unique "pseudo-gills": the gills are split lengthwise along the edge — under a microscope you can see they aren't true gills but folds of the hymenophore with a characteristic division. The gills are grayish white to grayish violet. Spore print white. The split gill edges are the key diagnostic feature of the genus.

Smooth, with no pores, gills or spines — typical of the genus Stereum ("stereum" from Greek stereo — "hard, smooth"). Color of the underside yellow-ocher when young, brownish gray with age. Spore print white.

No stem. The fruiting body is attached to the substrate by its side or back edge (sessile attachment).

No stem. The fruiting body is attached to the substrate by its side or back edge (sessile).

Flesh very thin, leathery, tough, cardboard-like, grayish white. Doesn't change color when cut. Not used for food in the European tradition — too tough; even after long boiling it stays rubbery. Smell faint, nothing distinctive.

Flesh very thin, leathery, tough, brownish yellow. Useless in the kitchen — like cardboard. Smell faint, neutral.

Faint and neutral, nothing distinctive.

Faint, neutral, with no notable features.