Contents
Edible flake (Pholiota nameko)
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Strophariaceae (Strophariaceae)
- Genus: Pholiota (Scaly)
- Type: Pholiota nameko (Edible flake)
- The foil hinted;
- Nameko;
- Honey agaric is hinted;
- Kuehneromyces nameko;
- Collybia nameko.
Edible flake (Pholiota nameko) is a fungus of the Strophariaceae family, belonging to the genus Flake (Foliota).
External Description
An edible flake has a fruiting body, consisting of a thin stem up to 5 cm high, a base (from which several such legs grow) and a rounded cap. The size of the fungus is small, its fruiting body is only 1-2 cm in diameter. A characteristic feature of the species is the orange-brown color of the cap, the surface of which is covered with a thick jelly-like substance.
Grebe season and habitat
A mushroom called edible flake is grown in artificial conditions in large volumes. It prefers to grow in conditions where air humidity is high (90-95%). To obtain good yields of this fungus during artificial cultivation, it is necessary to create appropriate shelters and additional humidification of the air artificially.
Edibility
The mushroom is edible. Widely used in Japanese cuisine for making delicious miso soup. In Our Country, this type of mushroom can be seen on store shelves in pickled form. Truth. They sell it under a different name – mushrooms.
Similar types and differences from them
There are no similar species in the edible flake.
