Apricot jelly or Tripe fungus

The fruiting body is a flattened, side-attached bracket, 3–7 cm (sometimes up to 10) across. The upper surface is gray-brown to dull grayish, with distinct concentric zones and a hairy/bristly coat, often with a film of green algae. The edges are wavy, rounded in young ones and often cracked in mature ones.

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 lower (concave) surface is strongly folded and convoluted, reddish-brown or violet-brown, gelatinous. The folds radiate out from the point of attachment. The spore print is 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. The fruiting body is attached by its side to the substrate with a broad base. Several bodies often merge into a shared colony.

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 of young mushrooms is gelatinous and springy; when it dries it becomes hard and leathery, and when soaked it regains its shape (like the jelly ear). Old fruiting bodies harden and darken irreversibly.

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 and neutral. The taste is bland — the mushroom soaks up the flavor of the seasonings.

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.