Scientific name: Aleuria aurantia
Common name: Orange peel fungus
Name in Welsh: Croen Oren
Medicinal uses
So far, I have not come across the use of orange peel fungus in folk and herbal medicine. Please do get in touch if you have!
Potential applications in medical research: Aleuria aurantia contains Aleuria aurantia lectin (AAL), which binds to fucose. Studies have been conducted with regard to cancer, allergies, and cell communication.
Constituents:
Aleuria aurantia is known to contain:
- Aleuria aurantia lectin (AAL) – a fucose-binding lectin
- Carotenoids, including β-carotene, γ-carotene, and aleuriaxanthin– potential antioxidants
- Polysaccharides – including those linked to its lectin activity
Further detailed chemical analysis of its full constituent profile is limited.
Culinary uses
Generally used sparingly to add colour to salads or as a decoration for cooked dishes and pâté.
Some people eat this fungus raw, and others prefer to eat it cooked.
Fry only briefly to retain the orange colour and prevent this delicate mushroom from disintegrating.
It has little flavour, so is not commonly dried for culinary use.
Foraging notes
Habitat:
Aleuria aurantia typically grows on disturbed ground, such as conifer woodland clearings, grassy areas, and along roadsides, often in areas with decaying organic matter.
Distribution:
Occurring throughout mainland Europe and also recorded in parts of Asia, Africa, and North America.
Sustainability:
Said to be fairly common and widespread in the UK, but I don’t often bump into them in North Wales.
Where you find one, look around, you will generally find lots more in the area.
When to harvest:
Orange peel fungus typically fruits in late summer to autumn but can sometimes be found in mild winters, especially in damp conditions.
Key identifiers:
Bright orange, disk-shaped fruiting body, which becomes irregular with age and resembles an orange peel thrown on the ground.
Smooth, bowl-like structure with a white or pale wooly underside when young, becoming darker with age.
The white spores collect on the upper side and will puff out in a visible cloud when disturbed.
Senses:
Pleasantly mushroomy smell.
The texture of Aleuria aurantia is generally soft and gelatinous when fresh, with a somewhat rubbery or leathery feel on the inner surface and a wooly texture on the outer surface. As it dries, the texture becomes firmer and more brittle.
Possible lookalikes:
This mushroom is unmistakeable thanks to its vibrant orange colour.
Some species of Peziza may resemble Orange Peel Fungus but are brown, and are inedible but not toxic; the edible Scarlet and Ruby Elfcups are red, and the Salmon Salad Fungus (Guepinia helvelloides) is salmon pink, edible but not recommended.
Life history:
The fruiting body of Aleuria aurantia grows slowly on decaying organic matter, where it produces asci (tiny spore factories) on the inner surface.
These release spores that land on a suitable substrate, germinate and form mycelium to continue the cycle.
Classification
Taxonomy:
Aleuria aurantia is a species of fungus in the family Pyronemataceae, order Pezizales, class Pezizomycetes, and phylum Ascomycota.
Etymology:
The genus name Aleuria is derived from the Greek word aleuron, meaning “flour” or “meal”. This likely refers to the visible white spores that scatter in flour-like clouds when disturbed (see image below).
The species name aurantia comes from the Latin aurantium, meaning “orange,” reflecting the vibrant orange colour of the inside of the cup.
Fun facts:
Perhaps you’ve already seen this fungus before, but overlooked it as being orange peel! Keep your eyes “peeled” next time 😛
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References
