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Artomyces pyxidatus can be observed throughout North America during the growing season, producing its fleshy, coral-like fruiting bodies on decaying wood. Basidia and basidiospores are produced on the surfaces of the branches. These fungi are considered edible when cooked, although some people may experience gastrointestinal upset, especially after eating a large quantity. The raw fruiting bodies have a peppery taste which usually disappears when cooked.
What a beauty! I almost stepped on it, thankfully i saw it first!