Summary:
The yellowish brown to cinnamon brown, branched fruitbody is paler upwards, and has crowned branch tips, slowly peppery taste, slightly roughened amyloid spores 4.0-5.0 x 3.0-3.5 microns, and cystidia of two types.

Chemical Reactions:
flesh inamyloid (Dodd)

Taste:
slowly acrid [peppery], (Dodd)

Microscopic:
spores 4.0-5.0 x 3.0-3.5 microns, subglobose to broadly ovoid, asperulous [rough], amyloid, white, thin-walled; basidia 4-spored, (20)23-30 x (4.0)4.5-5.0 microns, sterigmata 3.5-5.0 microns long; gloeocystidia 4-6(8) microns wide, often projecting 16-25 microns beyond basidia, cylindric with rounded to acute apices, or ventricose, "usually arising from gloeoplerous hyphae but occasionally from hymenial generative hyphae", leptocystidia projecting up to 10 microns, 3-5 microns wide, ventricose, filamentous, often dichotomously branched, colorless, frequently with clamp connections; hymenium plus subhymenium 30-50 microns thick; subhymenial generative hyphae 1.6-2.5 microns wide, short-celled, tightly interwoven, with clamp connections, gloeoplerous hyphae as in context; context hyphae aerenchymatous, generative hyphae up to 15 microns wide, inflated, with clamp connections, colorless, thin-walled, "gloeoplerous hyphae 4-6(8) microns wide, clamped at base, containing yellow refractive material, terminating as gloeocystidia", (Dodd), spores from type distinctly amyloid and typically echinulate to asperulate, rarely smooth, (note made that both Doty and Corner had described the spores as smooth), (Leathers(1))

Notes:
Collections were examined from BC, WA, ID, and Australia, (Dodd). There are collections from OR at Oregon State University.

Synonyms and Alternate Names:
Merulius strigosozonata Schwein.
Phlebia strigosozonata (Schwein.) Lloyd