Tiger sawgill

Lentinus tigrinus

mushroom

A small mushroom 2 to 4 cm across, growing in clusters on the trunks and stumps of poplars and willows; pleasant in taste.

Origin

Sold at the markets of Pu'er (Yunnan)

Season (United States)

all year round

Preparation

Only young ones are picked, as they are more tender; the tough stem is cut off, then the caps are pan-fried for about ten minutes. It is eaten cooked, never raw. 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?

Its smell is a little like butter.