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Grifola sordulenta is a South American relative of maitake. It forms compound, many-capped fruitbodies on Nothofagus wood in the Andean-Patagonian forests of Argentina and Chile. It is a wild edible, and like G. gargal it has an almond flavour that is retained in laboratory cultures.
Edible. It is reported as a wild edible with an almond flavour and has been studied for nutraceutical properties. Confirm identification carefully: G. gargal and Bondarzewia species grow in the same forests.
Never eat a wild mushroom based on a web page — confirm with an expert.
Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
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