Ischnoderma resinosum

Ischnoderma resinosum
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Polyporales
Family:	Fomitopsidaceae
Genus:	Ischnoderma
Species:	I. resinosum
Binomial name
	Ischnoderma resinosum; (Schrad.) P.Karst. (1879)

Ischnoderma resinosum is a species of fungus in the family Fomitopsidaceae. Commonly known as the late fall polypore, resinous polypore, or benzoin bracket, this shelf mushroom is 7–25 cm (3–10 in) across, velvety, dark red/brown, aging black. Its spongy but tough, sweet smelling flesh exudes a red liquid when young. This fungus fruits on hardwood logs and stumps in late autumn. A widely distributed species, it has been recorded from Africa, Asia, Europe, and North America.[1]

The species was originally described as Boletus resinosus in 1794 by German botanist Heinrich Schrader It has acquired an extensive synonymy in its taxonomic history, having been juggled between several genera. Petter Karsten transferred it to Ischnoderma in 1879 to give it the name by which it is currently known.[2] Young, fleshy specimens may be cooked and eaten, but the species becomes hard and inedible later in life.[3]

References

Zhishu, B.; Zheng, G.; Taihui, L. (1993). The Macrofungus Flora of China's Guangdong Province. New York, NY: Columbia University Press. p. 200. ISBN 978-962-201-556-2.
"Synonymy: Ischnoderma resinosum (Schrad.) P. Karst". Species Fungorum. CAB International. Retrieved 2014-08-17.
Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. pp. 53–54. ISBN 978-1-4930-2669-2.

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[Zhishu_1993-1] Zhishu, B.; Zheng, G.; Taihui, L. (1993). The Macrofungus Flora of China's Guangdong Province. New York, NY: Columbia University Press. p. 200. ISBN 978-962-201-556-2.

[urlFungorum_synonymy:_Ischnoderma_resinosum-2] "Synonymy: Ischnoderma resinosum (Schrad.) P. Karst". Species Fungorum. CAB International. Retrieved 2014-08-17.

[3] Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. pp. 53–54. ISBN 978-1-4930-2669-2.