Grifola frondosa
 | This article needs additional citations for verification. (December 2019) |
| Maitake | |
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| Species: | G. frondosa
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| Grifola frondosa | |
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Grifola frondosa is a polypore mushroom that grows at the base of trees, particularly oaks. Also known as hen-of-the-woods, maitake (舞茸, "dancing mushroom"), ram's head or sheep's head. It is typically found in late summer to early autumn. It is native to China, Europe, and North America.[2]
Grifola frondosa | |
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 | Pores on hymenium |
 | Cap is offset or indistinct |
 | Hymenium is decurrent |
 | Stipe is bare |
 | Spore print is white |
 | Ecology is parasitic |
 | Edibility is choice |
Description
Like the sulphur shelf mushroom, G. frondosa is a perennial fungus that often grows in the same place for a number of years in succession. It occurs most prolifically in the northeastern regions of the United States, but has been found as far west as Idaho.[citation needed]
G. frondosa grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. The fruiting body, occurring as large as 100 centimetres (40 inches), rarely 150 cm (60 in), is a cluster consisting of multiple grayish-brown caps which are often curled or spoon-shaped, with wavy margins and 2–10 cm (1–4 in) broad.[3] The undersurface of each cap bears about one to three pores per millimeter, with the tubes rarely deeper than 3 mm (1⁄8 in).[3] The milky-white stipe (stalk) has a branchy structure and becomes tough as the mushroom matures.[citation needed]
In Japan, the maitake can grow to more than 45 kilograms (100 pounds), earning this giant mushroom the title "king of mushrooms". [citation needed]
Identification
Some similar-looking species are toxic. [citation needed] Edible species which look similar to Grifola frondosa include Meripilus sumstinei (which stains black), Sparassis spathulata[4] and Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or "sulphur shelf".
Uses
Maitake has been consumed for centuries in China and Japan[5] where it is one of the major culinary mushrooms.[citation needed] The mushroom is used in many Japanese dishes, such as nabemono.[citation needed] The softer caps must be thoroughly cooked.[3]
Research
Although under laboratory and preliminary clinical research for many years, particularly for the possible biological effects of its polysaccharides, there are no completed, high-quality clinical studies for Grifola frondosa as of 2019.[5][6]
References
- ^ McIlvaine, Charles; Robert K. Macadam; and Robert L. Shaffer. 1973. One Thousand American Fungi. Dover Publications. New York. 729 pp. (Polyporus frondosus, pp. 482-483 & Plate CXXVIII.)
- ^ Meuninck, Jim (2015-06-01). Jim Meuninck - Basic Illustrated Edible and Medicinal Mushrooms, pp. 13-14, Rowman & Littlefield, 1 Jun 2015. ISBN 9781493014682. Retrieved 27 April 2017.
- ^ a b c Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 300. ISBN 978-1-55407-651-2.
- ^ Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 114. ISBN 978-1-4930-2669-2.
- ^ a b "Maitake, Grifola frondosa". Drugs.com. 2 September 2019. Retrieved 19 December 2019.
- ^ "Maitake". Memorial Sloan Kettering Cancer Center. 2019. Retrieved 19 December 2019.
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