Avoid Pholiota biemalis, a similar Pacific Northwest mushroom with slimy scales on the stalk, which is poisonous.
Mushroom hunters consider the golden pholiota good, but a clear rank below the many choice mushrooms featured in this book. Yet it's so abundant in the second half of autumn, I've always wondered how to use it to make first-rate dishes. The trick is to take advantage of this mushroom’s melt-in-your-mouth texture. Wash the slime off the cap and include the cap and stem in soups, stews, and sauces. Let other ingredients provide most of the flavor, and you'll never go wrong.