Hawk’s Wing Mushroom (Sarcodon inbricatus)

When you come across Hawk’s Wing mushroom (Sarcodon inbricatus) you’ll understand why this common name has stuck.  Hawk’s Wing mushrooms are delicious, fairly easy to identify, and abundant in the areas grow.

Hawk’s Wing (Sarcodon imbricatus) was one of the first wild mushrooms I ever foraged and cooked, and it’s one I’ve grown quite familiar with over the years. In this post, I’ll briefly share it’s identifying characteristics, explore its culinary uses, and touch on some lesser known uses.

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Background

Other common names include:

• Shingled Hedgehog
• Scaly Hedgehog

(Sarcodon inbricatus) is the current accepted scientific name for Hawk’s Wing but you may see it listed as Hydnum imbricatum or Sarcodon imbricatum in some older field guides, including one of my favorites, All That the Rain Promises and More (1991).  Botanical and fungal classification changes more often than you would think.

Harvesting and Identification Tips

Disclaimer: This post should not be your sole source of identification. Please use wise judgment and use multiple published sources of identification and/or expert advice before consuming any wild food.

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Hawk’s Wings appear in montane to subalpine coniferous woodlands.  

In my experience, Hawk’s Wings pop up frequently in the mountains of Colorado. They begin fruiting in late summer and continue through fall, especially after a good rain, often found beneath spruce and fir trees.

Most of us associate mushrooms with gills.  Instead of gills, Hawk’s Wing features tiny, downward-pointing spines—called “teeth”—that release its spores from the underside of the cap.

This species was once classified under the now-obsolete order Aphyllophorales, a name that literally means “without a bearer of gills.” Today, Hawk’s Wing is recognized as part of a diverse group of tooth fungi, which includes more well-known species like Lion’s Mane (Hericium erinaceus).

The cap portion of the fruiting body have raised distinctive brown, shingled scales and the overall mushroom is lighter in color when young and darkens as it ages. 

I have noticed that this mushroom will tend to get much more firm as it ages compared to a fresh young mushroom—something to keep in mind when foraging for culinary use. 

Flavor and Culinary Uses for Hawk’s Wing

Hawk’s Wing mushrooms have a deep robust flavor that I find surprisingly reminiscent of red meat.  You could use them in nearly any way you would use fresh mushrooms.

They are not only excellent paired with red meat, but would be great with vegetarian meals—giving the depth and umami character that plant-based dishes can sometimes lack.  

Here are a few ways to use Hawk’s Wing mushrooms

• Powder – Add a small amount to dishes for an umami kick
• Broth – Makes a rich, earthy base
• Tisane – Commonly prepared this way in parts of China
• Gravy – Excellent with roasted vegetables or meat
• Vegetarian mushroom burger
• Blended burger – Mix with ground beef for added flavor and nutrition

My favorite way to use large quantities of these mushrooms is by blending them with ground beef for burgers.  I have a recipe goes through the process. 

Some sources of this mushroom cite that Hawk’s Wing may be bitter.  I have never experienced a bitter flavor from Hawk’s Wing but I also have never tried a clearly old and very mature one.  It is important to pick and eat young fresh mushrooms for your culinary uses.

There are also sources that say Hawk’s Wing can cause stomach upset for some individuals.  I also have not experienced this myself nor met anyone else who has.

If you’ve ever tasted a bitter Hawk’s Wing or experienced stomach upset from eating it, I’d love to hear about it—feel free to share your experience in the comments.

Storage

The way I preserve Hawk’s Wing is by drying them in a dehydrator.  Then, I store them in gallon zip bags and try to get them used up before the next mushroom season.  

You could also store them in half gallon mason jars with a tight fitting lid if you have the room for it.

When ready to use, reconstitute them by soaking in very hot water for about 30 minutes. After softening, drain the mushrooms and either discard or reserve the soaking liquid—it can add rich, savory depth to soups, broths, or sauces.

Medicinal and Creative Uses

In a fascinating study published in 2019, Chinese doctors found that hot water infusion of Hawk’s Wing had both anti-tumor and immunomodulatory effects.  While research is still in early stages, it suggests Hawk’s Wing may be worth considering alongside better-known medicinal mushrooms like Lion’s Mane or Chaga.

On the creative side, Hawk’s Wing mushrooms also have natural dye potential. Depending on the fiber and conditions, they can produce colors ranging from soft beiges to blues and greens. Fiber artists often favor a related species, Sarcodon squamosus, for its ability to produce even more vibrant dye results.

While not edible, this is a wonderful way to use an abundant harvest for something unexpected and beautiful.