Split gill

Schizophyllum commune

mushroom

A small, tough, white fan-shaped mushroom, dried then cooked for a long time or grilled, in Manipur and Thailand.

Origin

Everywhere; eaten in northeastern India and Southeast Asia

Season (United States)

all year round

Preparation

It is rehydrated for half an hour in warm water, then cooked for a long time, as it stays tough; it is eaten cooked. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

It is one of the most widespread mushrooms in the world, and it has more than 20,000 mating types.