Pholiota microspora: Difference between revisions
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== | {{Short description|Species of fungus}} | ||
{{Taxobox | |||
| name = Pholiota microspora | |||
| image = Pholiota microspora 01.jpg | |||
| image_caption = Pholiota microspora mushrooms | |||
| regnum = [[Fungi]] | |||
| divisio = [[Basidiomycota]] | |||
| classis = [[Agaricomycetes]] | |||
| ordo = [[Agaricales]] | |||
| familia = [[Strophariaceae]] | |||
| genus = ''[[Pholiota]]'' | |||
| species = '''''P. microspora''''' | |||
| binomial = ''Pholiota microspora'' | |||
| binomial_authority = ([[Berk.]] & [[M.A. Curtis]]) [[Sacc.]] | |||
}} | |||
'''Pholiota microspora''' is a species of fungus in the family Strophariaceae. It is | '''''Pholiota microspora''''', commonly known as the [[Nameko mushroom]], is a species of [[fungus]] in the family [[Strophariaceae]]. It is widely cultivated in [[East Asia]] and is known for its distinctive gelatinous coating and nutty flavor. | ||
== | ==Description== | ||
''Pholiota microspora'' produces small to medium-sized [[mushrooms]] with a convex to flat cap that is typically 2–5 cm in diameter. The cap is covered with a sticky, gelatinous layer that gives it a shiny appearance. The color of the cap ranges from yellow to orange-brown. The [[gills]] are adnate to adnexed, closely spaced, and pale yellow to brownish in color. The [[stipe]] is cylindrical, often with a ring, and is similar in color to the cap. | |||
Pholiota microspora | [[File:Pholiota microspora 02.jpg|thumb|left|Close-up of ''Pholiota microspora'' showing the gelatinous cap]] | ||
== Habitat and Distribution == | ==Habitat and Distribution== | ||
''Pholiota microspora'' is native to [[East Asia]], particularly in [[Japan]], [[China]], and [[Korea]]. It grows naturally on decaying wood, especially on [[hardwood]]s. The species is also cultivated extensively for culinary use. | |||
Pholiota microspora is | ==Cultivation== | ||
The cultivation of ''Pholiota microspora'' is similar to that of other [[edible mushrooms]] such as [[shiitake]]. It is typically grown on [[sawdust]] or [[wood]] logs. The cultivation process involves inoculating the substrate with [[spores]] or [[mycelium]] and maintaining a humid environment to promote growth. | |||
== | ==Culinary Use== | ||
The Nameko mushroom is a popular ingredient in [[Japanese cuisine]]. It is often used in [[miso soup]], [[nabemono]] (hot pot dishes), and various [[stir-fry]] dishes. The gelatinous coating of the mushroom adds a unique texture to dishes, and its flavor is described as nutty and slightly fruity. | |||
[[File:Pholiota microspora 03.jpg|thumb|right|Nameko mushrooms in a market]] | |||
== | ==Health Benefits== | ||
''Pholiota microspora'' is not only valued for its culinary uses but also for its potential health benefits. It is a source of [[dietary fiber]], [[vitamins]], and [[minerals]]. Some studies suggest that it may have [[antioxidant]] and [[immune-boosting]] properties, although more research is needed to confirm these effects. | |||
==Related pages== | |||
== | |||
* [[Fungi]] | * [[Fungi]] | ||
* [[Mushroom cultivation]] | |||
* [[Edible mushrooms]] | |||
* [[Japanese cuisine]] | |||
[[Category:Strophariaceae]] | [[Category:Strophariaceae]] | ||
[[Category:Edible fungi]] | |||
[[Category:Fungi of Asia]] | |||
[[Category:Fungi described in 1873]] | |||
Revision as of 17:43, 18 February 2025
Species of fungus
Pholiota microspora, commonly known as the Nameko mushroom, is a species of fungus in the family Strophariaceae. It is widely cultivated in East Asia and is known for its distinctive gelatinous coating and nutty flavor.
Description
Pholiota microspora produces small to medium-sized mushrooms with a convex to flat cap that is typically 2–5 cm in diameter. The cap is covered with a sticky, gelatinous layer that gives it a shiny appearance. The color of the cap ranges from yellow to orange-brown. The gills are adnate to adnexed, closely spaced, and pale yellow to brownish in color. The stipe is cylindrical, often with a ring, and is similar in color to the cap.
Habitat and Distribution
Pholiota microspora is native to East Asia, particularly in Japan, China, and Korea. It grows naturally on decaying wood, especially on hardwoods. The species is also cultivated extensively for culinary use.
Cultivation
The cultivation of Pholiota microspora is similar to that of other edible mushrooms such as shiitake. It is typically grown on sawdust or wood logs. The cultivation process involves inoculating the substrate with spores or mycelium and maintaining a humid environment to promote growth.
Culinary Use
The Nameko mushroom is a popular ingredient in Japanese cuisine. It is often used in miso soup, nabemono (hot pot dishes), and various stir-fry dishes. The gelatinous coating of the mushroom adds a unique texture to dishes, and its flavor is described as nutty and slightly fruity.
Health Benefits
Pholiota microspora is not only valued for its culinary uses but also for its potential health benefits. It is a source of dietary fiber, vitamins, and minerals. Some studies suggest that it may have antioxidant and immune-boosting properties, although more research is needed to confirm these effects.
