Flammulina filiformis
| Enokitake | |
|---|---|
| Cultivated Flammulina filiformis | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Physalacriaceae |
| Genus: | Flammulina |
| Species: | F. filiformis |
| Binomial name | |
| Flammulina filiformis (Z.W. Ge, X.B. Liu & Zhu L. Yang) P.M. Wang, Y.C. Dai, E. Horak & Zhu L. Yang (2018) | |
| Synonyms | |
| |
Mycological characteristics | |
|---|---|
| Gills on hymenium | |
| Cap is convex or flat | |
| Stipe is bare | |
| Spore print is white | |
| Ecology is saprotrophic | |
| Edibility is choice | |
Flammulina filiformis is a species of edible agaric (gilled mushroom) in the family Physalacriaceae. It is widely cultivated in East Asia, and well known for its role in Japanese and Chinese cuisine. Until recently, the species was considered to be conspecific with the European Flammulina velutipes, but DNA sequencing has shown that the two are distinct.
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