Pholiota nameko

Pholiota nameko (T.Itô) S.Ito & S.Imai

Edibility

Edibility unknown — do not eat

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Lookalikes

No lookalikes are recorded for this species yet. That does not mean there are none. Many mushrooms look alike, so never rely on appearance alone.

Season

When this species has been recorded, by month, from open-licensed US and Canada observations. It shows when people report it, not a guarantee it is fruiting.

The highlighted bar is the current month.

View season data as a table

Recorded observations of Pholiota nameko by month
Month	Records
January	0
February	0
March	0
April	0
May	0
June	0
July	0
August	1
September	0
October	0
November	0
December	0

Where it is found

States and provinces with the most records. Check the foraging rules for the place you plan to visit.

Florida 1 records · Foraging rules

All state and province foraging laws

About

Pholiota microspora, commonly known as Pholiota nameko or simply nameko (ナメコ), is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan's most popular cultivated mushrooms, tastes slightly nutty and is often used in stir-fries. They are also sold dried. Nameko is a cold triggered mushroom that typically fruits in the fall months when the temperature drops below 10°C for the first time, and flushes twice a few weeks apart. In Mandarin Chinese the mushroom is known as 滑子蘑; (Pinyin: huá zi mó) or 滑菇; (Pinyin: huá gū). In America the mushroom is sometimes called a "butterscotch mushroom".

From Wikipedia, CC BY-SA 4.0. Read the original article.

Recent finds

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More in the genus Pholiota

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