Phaeoclavulina murrillii

The fruit body may be growing singularly or in scattered groups on the ground in humus in broadleaf or mixed broadleaf and conifer forests from June through October.[1][5][4] Fruiting has additionally been reported as occurring in low nutrient areas within meadows.[6][7] The size ranges from 4-12 centimeters high that are coral-like in appearance with many branches and arising from a rounded, central stalk.[1] Much of the lower portion of the fruitbody and the stipe have white threads that stain pinkish,[1][6] and these threads can be observed on dry specimens too.[4] The branches are rounded and described as a "dull brownish pink to pale rusty brown, darkening when bruised",[1] and are fibrous-tough and twisted and divided.[1] The branch tips can be pointed or blunt, and are white at first, becoming "golden-yellow to orange"[6] and turning more brown with age.[1]

Mycological characteristics
	Spore print is ochre
	Edibility is unknown

The spores have a "dull ochraceous tan"[1] deposit.

The spores "appear brown under the microscope".[5] The spore size is comparatively more divergent than similar species[6] ranging from 6.5-9.5 × 3.5-5.5 μm,[1] and they are "elliptic to bottle-shaped"[1] or "elongate pip-shaped".[4] The basidia are clavate,[5] 5-5.5 μm wide and 4-spored.[4] The hymenium is 50–60 μm thick.[5] The hyphae are 3.5–5 μm wide and clamp-connections are present.[4]

Applying ${\displaystyle {\ce {FeSO4}}}$ to the branches will cause them to stain green.[1]

The edibility is unknown.[1] It has a nondistinctive odor, and the taste of the flesh is described as bitter.[1]