The fruiting bodies of A. camphorata
assume different plate-like, bell-like, hoof-like or tower-like
shapes. They are flat on the surface of wood at the beginning
of growth. Then the brim of the front edge rises to roll into
plate-shaped or stalactites. The top surfaces of A. camphorata
are lustrous, brown to dark brown in color, with unobvious
wrinkles, flat and blunt edges. The bottom sides are orange
red or partially yellow with ostioles all over [12]. In addition,
A. camphorata exhales strong smell of sassafras (camphor
aroma), becomes pale yellowish brown when sun-dried and
has a strong bitter taste. The red to light cinnamon fruiting
bodies of A. camphorata are bitter and have a mild camphor
scent like the host woods [5]. The mycelia isolated from
the fruiting bodies of A. camphorata form orange red and
orange brown to light cinnamon-colored colonies [5]. The
hyphae of A. camphorata possess generative hyphae 2–3.5 μm
with clamp connections, and hyaline to light brown skeletal
hyphae up to 4.5 μm wide with weakly amyloid. Basidia, 12–
14 × 3.0–5.0 μm, is clavate and 4-sterigmate with a basal
clamp. Basidiospores, 3.5–5.0 × 1.5–2 μm, are cylindrical,
hyaline, smooth and sometimes slightly bent [14].