White chanterelle
Cantharellus subalbidus is a pale wild chanterelle of western North American conifer forests, sautéed or baked as a choice edible and easily confused with other chanterelles.
Ingredients
1086 articles on substrates, cultures and additives.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
All mushrooms407
Edible mushrooms319
Brittlegills24
Truffles19
Milkcaps17
Termite mushrooms17
Morels4
Stinkhorn fungi4
Fungi3
Edible mushrooms319Brittlegills24Truffles19Milkcaps17Termite mushrooms17Morels4Stinkhorn fungi4Fungi3Edible mushrooms
American blusher
Amanita novinupta is a western North American blusher, a forest mushroom recorded as food in Mexico, and one that must be cooked because its raw flesh is toxic.
Wrinkled-cap scaber stalk
Leccinellum rugosiceps is a bolete of oak woodland across the Americas and parts of Asia, recorded as an edible wild mushroom whose quality reviewers rate variously and whose identification needs care.
Saffron milkcap
The saffron milkcap, Lactarius deliciosus, is a pine-associated wild mushroom native to Europe, fried, grilled, salted or pickled in several regional kitchens.
Afrocastellanoa ivoryana
Afrocastellanoa ivoryana is a truffle-like false truffle of African woodlands, ectomycorrhizal with woodland trees and recorded as a regional wild food in West and Central Africa.
Wine cap
Wine cap is a large agaric mushroom of the genus Stropharia, grown on wood chips and straw and eaten cooked. Its cultivated form is the main supply.
Boletellus indistinctus
A 2023 Chinese taxonomic treatment accepts Boletellus indistinctus as a species. A separate Yunnan market record uses this name, but its specimen identification and local food safety have not been confirmed here.
Asian hedgehog mushroom
Hydnum berkeleyanum is a toothed, ectomycorrhizal forest fungus sold in food markets in Yunnan, China. Its regional identification is published, but its current name and local safety still need species-level review.
Pacific golden chanterelle
Cantharellus formosus is a wild ectomycorrhizal chanterelle of conifer forest in the Pacific Northwest of North America, gathered as a culinary mushroom.
Pine bolete
Boletus pinophilus is a European porcini-type bolete, often linked to conifers, gathered wild and used fresh or dried. Older records and commercial mixtures may not separate it from other porcini.
Smooth chanterelle
Cantharellus lateritius is a bright orange chanterelle of oak and mixed woodland. A Guatemalan market record and a Missouri field guide describe it as edible, with cautions about a poisonous lookalike.
Wood hedgehog
The wood hedgehog, Hydnum repandum, is a wild edible fungus with spines under the cap, widespread in European woods. Sources rate it a choice edible that turns bitter when old, and report that it accumulates caesium.
Slimy spike
The slimy spike, Gomphidius glutinosus, is a sticky gilled mushroom of conifer woods with a slime-covered cap. Sources rate it edible but not recommended, note heavy-metal accumulation, and advise removing the slime after picking.
Peeling puffball
The peeling puffball, Lycoperdon marginatum, is a small saprobic puffball of sandy soil whose spiny skin sheds in patches. Its edibility is disputed in the sources, and the catalogue records a Mexican local food-use record.
Herald of winter
Herald of winter, Hygrophorus hypothejus, is an olive-brown, slimy waxy cap of coniferous woods that fruits in late autumn. Sources call it edible but of variable quality, and advise thorough cooking and removing the slime.
Lake's bolete
Lake's bolete, Suillus lakei, is a North American mycorrhizal bolete of Douglas-fir that has been introduced to South America, where it is gathered from plantations as a wild food.
Lentinula boryana
Lentinula boryana is a neotropical wood-decay mushroom of the Atlantic rainforest in Brazil, related to the shiitake. The catalogue records it as an edible wood fungus, but its supply is unknown.
Rooting beefsteak fungus
The rooting beefsteak fungus, Pseudofistulina radicata, is a wood-decaying bracket fungus with a root-like stem. A Guatemalan food record exists, but the sources found do not confirm edible use.
Armillaria heimii
Armillaria heimii is a saprotrophic fungus of the honey-fungus genus, recorded as a wild food in Tshopo province, DR Congo. Its preparation and safety are not established in the sources.
Lactifluus edulis
Lactifluus edulis, the African milkcap, is a wild ectomycorrhizal mushroom of the miombo woodlands of tropical Africa. The Edible Fungi of Tropical Africa project lists it as an edible species.
Two-colored bolete
The two-colored bolete, Baorangia bicolor, is an oak-forest bolete of eastern North America. Field guides disagree on eating it because it is easily confused with poisonous boletes.
Paddy straw mushroom
Paddy straw mushroom, Volvariella volvacea, is a fungus that grows on rice straw and other plant waste. It is cultivated across tropical Asia and sold fresh, canned and dried.
Panus neostrigosus
Panus neostrigosus is a wood-growing gilled fungus of Brazilian and Colombian tropical forests. A Yanomami food record exists, but sources disagree on whether it is edible, so no edibility verdict is given.
Yellowfoot
Yellowfoot, Craterellus lutescens, is a slender, aromatic, wild mycorrhizal fungus of European woods that is gathered and dried. It must not be merged with the similar Craterellus tubaeformis.
Jackson's slender Caesar
Jackson's slender Caesar, Amanita jacksonii, is a wild ectomycorrhizal fungus of Central American and Mexican forests, sold in some local markets. Amanita includes deadly species, so the name gives no basis for identification.
Tropical chanterelle
Tropical chanterelle, Cantharellus guyanensis, is a ground-growing ectomycorrhizal chanterelle of Brazilian forests. A 2026 study reports it as a food resource in the Cerrado, but no standardized food-safety assessment exists for it.
Watery woodwax
Watery woodwax, the name in the catalogue for Hygrophorus penarius, is a wild mycorrhizal waxcap of European broadleaf woods. Its name has been split since 2007, so older food records may refer to more than one species.
Laetiporus portentosus
Laetiporus portentosus is a wood-decaying bracket fungus recorded in a historical Tasmanian account as a possible emergency food. The identification in that account is probable, not confirmed, so the species is not a confirmed food.
Cantharellus heinemannianus
Wild ectomycorrhizal chanterelle of miombo woodland. An IUCN assessment reports consumption in Zimbabwe; sources reviewed here give no preparation method or food-safety validation.
Common puffball
The common puffball, Lycoperdon perlatum, is a wild, ground-growing puffball. It is cooked as food in some traditions only while the flesh is still white, and its lookalikes must be excluded before any use.
White desert truffle / zubaidi
The white desert truffle, Tirmania nivea, or zubaidi, is an underground fungus of North African and Arabian deserts, gathered after autumn rains and sold in markets from January to April.
Eastern black morel
The eastern black morel, Morchella angusticeps, is a black morel of eastern North American hardwood forests, described in 1879, with no edibility verdict in the sources reviewed.
Patagonian changle
Patagonian changle, Ramaria patagonica, is a coral fungus of southern Chilean and Argentine forests that Patagonian guides list as cooked and eaten, with no species-level safety verdict.
Yellow-footed bolete
Harrya chromapes, the yellow-footed bolete, is a forest bolete of the Americas. Reports call it edible but not uniformly preferred, and it is often infested with insect larvae.
Almond woodwax
Hygrophorus agathosmus, the almond woodwax, is a slimy grey waxy cap of conifer woods with a strong almond-like smell. Its edibility is reported inconsistently, so this page gives no food verdict.
Yellow-stemmed bolete
Boletus auripes, the yellow-stemmed bolete, is a forest bolete with yellow fruit bodies under a brownish cap. The catalogue records a regional food use in Mexico, and the paper behind that record could not be read.
Boletus shiyong
B. shiyong is a Yunnan bolete identified in a 2014 study of dried Chinese porcini sold commercially; a 2018 review also reports local collection and consumption, but neither gives a species-specific preparation or safety assessment.
Far-eastern wrinkled bolete
Rugiboletus extremiorientalis is an alpine bolete of eastern Asia, placed in the genus Rugiboletus. The catalogue records it as a food bolete sold in Yunnan markets, a record the evidence reviewed do not confirm.
Termitomyces robustus
Termitomyces robustus is an African termite mushroom that grows on termite mounds, is eaten cooked in several countries, and has not been cultivated by people.
Eastern half-free morel
The eastern half-free morel, Morchella punctipes, is a wild morel of eastern North American forests that is eaten after cooking. Raw or undercooked morels can cause serious poisoning.
Asian cauliflower mushroom
The Asian cauliflower mushroom, Sparassis latifolia, is a cultivated fungus with a frilled, fronded form that is eaten in China, Japan and Korea. Many Asian records under the name Sparassis crispa refer to this species.
Iwatake
Iwatake, Umbilicaria esculenta, is a rock-dwelling lichen from East Asia, eaten in Japan, Korea and China after extensive preparation.
Sheep polypore
Albatrellus ovinus is a firm, terrestrial polypore of conifer woods in northern Europe. Nordic guides describe it as edible when young and clean, and it is often confused with the fused polypore.
Semi-bloody milkcap
Lactarius semisanguifluus is a pine-associated milkcap with orange latex that turns wine-red in air. Nordic sources call it edible but seldom gathered; it is kept distinct from L. sanguifluus.
Tricholomopsis aurea
A wild forest fungus of the Tshopo province in the Democratic Republic of the Congo, recorded in local interviews as eaten. The species name is a research label, and no preparation is established.
Hairy sawgill
A wood-rotting bracket fungus of Brazil and Guyana that Indigenous Amazonian communities eat as a staple. Its edibility is contested in some field guides, and no standardised food-safety assessment exists.
Cotylidia aurantiaca
A forest wood-decay fungus of the Tshopo province in the Democratic Republic of the Congo, recorded in local interviews as eaten. The name is a research label and no preparation is established.
Cookeina speciosa
A forest cup fungus of the Tshopo province in the Democratic Republic of the Congo, recorded in local interviews as eaten. The species-level preparation is not established.
Tricholoma fulvocastaneum
A forest mushroom of Yunnan in China, sold in regional markets as a relative of matsutake. It grows with Fagaceae trees, has a lower market value than matsutake, and its edibility needs species-level review.
Amanita rubroflava
A wild Amanita recorded from China in a 2026 checklist of edible and medicinal fungi. The genus holds deadly species, so this page gives no identification or edibility verdict.