Grifola frondosa

G. frondosa grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. or rarely . The mushrooms toughen as they mature. The caps are grayish-brown, often curled or spoon-shaped, with wavy margins and broad. The undersurface of each cap bears about one to three pores per millimeter, with the tubes rarely deeper than . The spore print is white. 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), (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. 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==