Stinkhorn egg: Misunderstood delicacy with surprising medicinal uses

The world of mushrooms is certainly not limited to porcini and boletus. There are many pitfalls here, such as poisonous and inedible mushrooms and those that repulse at first sight. Among this latter group is the stinkhorn egg, which many people avoid with disgust. However, it turns out to be quite a decent mushroom.

The Phallus impudicus, also known as the smelly or shameful, is an unusual mushroom with a characteristic phallic shape. Not only does its unusual appearance deter foragers, but this mushroom also emits a distinctive, unpleasant odour that attracts flies. Encountering it on a forest path, many mushroom pickers steer clear of the stinkhorn egg. Despite its controversial reputation, the Phallus impudicus is one of the most fascinating mushrooms found in our forests. The Phallus impudicus can be found in deciduous and coniferous forests across the UK, so there's a good chance you might come across it, too.

Phallus impudicus appears in forests from July to November, so now is a great time to go mushroom picking. Its life cycle begins with a white, spherical form, somewhat resembling a chicken egg. The young fruiting bodies of the Phallus impudicus, or stinkhorn egg, are edible and quite tasty.

When the spores inside the stinkhorn egg mature, a spectacular transformation occurs. The fruiting body breaks open, and a stem and cap emerge. When young spores mature, the intense taste deters them from trying it. Hence, there is a belief that the mushroom is inedible. It is advisable not to try it when it’s mature, as the smell of carrion would effectively kill any taste qualities.

The foul smell is a way for the Phallus impudicus to reproduce. Insects, attracted by the smell of carrion, cover themselves with spores and distribute them over large distances.

The young fruiting bodies of the Phallus impudicus, or stinkhorn eggs, are edible, and in some countries, such as France, they are eaten as a delicacy. They taste like a combination of radish, kohlrabi, and a bit of earth.

In many sources, authors state that a tincture made from stinkhorn eggs has medicinal uses both externally (healing wounds, ulcers, bedsores, rheumatism, bites, toothaches) and internally (e.g., kidney diseases, asthma, tuberculosis, hypercholesterolemia, hypertension). It is described as the most medicinal mushroom in Europe.

Foresters suggest consuming the white cores taken from inside the stinkhorn egg raw. In this form, they are crispy, and their taste is earthy and radish-like. On the other hand, slices are best eaten fried after removing the shell and gelatinous layer. It turns out that during such thermal processing, they don't soften like other mushrooms but become crispy.

Remember, never pick mushrooms you are not completely sure of. Leave them in the forest or ask the mycology expert will handle the identification.