Notes: Growing on Alder stump on rotting wood. Scaly cap and stem. flesh white and rust, gill grey-tan. Pleasant smell is resinous and hint of cinnamon. Taste mild and slightly sweet.
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After three days in the frig, these mushrooms still had a spicy sweet fragrance. I am pretty confident that this is Pholiota squarrosoides. Last night I decided to eat them. I sauteed the caps and stems in olive oil for about 5 minutes on high heat. Excellent flavor, though they lost the spicy fragrance. After cooking, the flavor and texture of the caps reminded me of the chunk of fat on a steak that gets crunchy-charred on the outside, and savory-gooey on the inside. The stems were tasty too. It digested well. I want more.
I am attempting to clone this one.
It has reportedly caused digestive problems for some. I have eaten it without any issues but it was bland tasting…
I will seek a local expert for an in-person ID. I already grow Pholiota nameko. I may try to clone this Pholiota squarrosoides or start from spores if I hear a good report on good an edible this is. Any personal experience eating this one. I love how this one smells fresh.
How do I tell the difference between Pholiota squarrosoides and Pholiota squarrosa?
Created: 2012-12-09 23:20:55 CET (+0100)
Last modified: 2012-12-10 02:19:38 CET (+0100)
Viewed: 83 times, last viewed: 2016-10-30 16:21:35 CET (+0100)