[3] The sesquiterpene compounds pyxidatols A-C, tsuicoline E and omphadiol have been obtained from the liquid culture of this fungus.

[5] DNA evidence and microscopy indicates that the species is closely related to members of the genera Russula and Lentinellus, as well as Auriscalpium vulgare.

In Britain, it was recorded in 2011, almost 116 years after its previous reliable report, a collection made by mycologist Carleton Reale on 20 October 1886.

Two subsequent records have been provided in Britain since 2011; one by Yvonne Davidson in Kent in 2018, and one by Cameron Ambler in East Sussex in 2021.

[citation needed] Although usually found in insubstantial quantities,[7] these fungi are considered edible raw,[2] but are better cooked.