Search Results for: Jerusalem artichokes sliced
inrolled at first, often with a somewhat scalloped appearance. gills: close; dull orangish to yellowish; frequently forked, cross-veined, crimped, or corrugated, especially near the base. stem: absent, or present only as a small lateral extension. flesh: whitish or dirty yellowish; not changing when sliced
inrolled at first, often with a somewhat scalloped appearance. gills: close; dull orangish to yellowish; frequently forked, cross-veined, crimped, or corrugated, especially near the base. stem: absent, or present only as a small lateral extension. flesh: whitish or dirty yellowish; not changing when sliced...
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