Grifola frondosa

Description

G. frondosa grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. The fruiting bodies form clumps up to 50 cm or rarely 150 cm. The mushrooms toughen as they mature.

The caps are grayish-brown, often curled or spoon-shaped, with wavy margins and 2-10 cm broad. The undersurface of each cap bears about one to three pores per millimeter, with the tubes rarely deeper than 3 mm. The spore print is white.

In Japan, the ja can grow to more than 100 lb.

File:Klapperschwamm.jpg|Clumps File:Maitake mushroom.jpg|Close-up File:Grifola frondosa cross-section.jpg|Cross-section File:Grifola frondosa 2014 G3.jpg|Vinnytsia Raion, Ukraine

Similar species

G. frondosa is a very distinct mushroom except for its cousin, the black staining mushroom, which is similar in taste but rubbery. Edible species which look similar to G. frondosa include Meripilus sumstinei (which stains black), Sparassis spathulata and Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or "sulphur shelf". Polyporus umbellatus has distinct roundish caps.

Distribution and habitat

It is native to China, Europe (August to October), and eastern North America (from September to October).

It occurs most prolifically in eastern North America, but has been found as far west as Idaho.

Like the sulphur shelf mushroom, G. frondosa is a perennial fungus that often grows in the same place for several years in succession.

Uses

The species is a choice edible mushroom, especially the young caps when slow cooked, although some may be allergic to it. The softer caps must be thoroughly cooked. It can also be pickled.

Maitake has been consumed for centuries in China and Japan where it is one of the major culinary mushrooms. The mushroom is used in many Japanese dishes, such as nabemono.

File:Maitake Mushroom Tempura 2021 Grifola frondosa 舞茸の天ぷら.jpg|Maitake tempura File:Maitake rice (4348648458).jpg|In takikomi gohan File:Maitake soba noodle (5539374215).jpg|With soba noodles

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 Phase III clinical studies for the species .

According to a 2009 study, a sulfated polysaccharide extracted from the species can serve as an immunomodulator for survivors of breast cancer with no apparent maximum dose, although the botanical source "may not produce optimal clinical effects".

References

References

1. Arora, David. (1986). "Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi". [[Ten Speed Press]].
2. Francis-Baker, Tiffany. (2021). "Concise Foraging Guide". [[Bloomsbury Publishing.
3. (1973). "One Thousand American Fungi". [[Dover Publications]].
4. Phillips, Roger. (2010). "Mushrooms and Other Fungi of North America". Firefly Books.
5. [[Audubon]]. (2023). "Mushrooms of North America". [[Knopf]].
6. Meuninck, Jim. (2017). "Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms". [[Falcon Guides]].
7. (2015-06-01). "Jim Meuninck - Basic Illustrated Edible and Medicinal Mushrooms, pp. 13-14, Rowman & Littlefield, 1 Jun 2015". Rowman & Littlefield.
8. (2006). "North American Mushrooms: A Field Guide to Edible and Inedible Fungi". [[FalconGuides]].
9. (2 September 2019). "Maitake, ''Grifola frondosa''". Drugs.com.
10. (2019). "Maitake". Memorial Sloan Kettering Cancer Center.
11. Deng, Gary. (2009-09-01). "A phase I/II trial of a polysaccharide extract from Grifola frondosa (Maitake mushroom) in breast cancer patients: immunological effects". Journal of Cancer Research and Clinical Oncology.