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Edible mushrooms

319 ingredients

Mushrooms
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Two whole tan morels and two lengthwise halves showing hollow interiors rest on a warm ivory background.
Mushrooms

Diminutive morel

Morchella diminutiva is a yellow true morel described in 2012 from eastern North America. Sources report it as a culinary morel that must be cooked; this page is not an identification guide.

Two whole tan mushrooms and two lengthwise halves show pale flesh and crowded pinkish cream gills on a warm ivory background.
Mushrooms

Lepista rhodotoides

Lepista rhodotoides is a forest saprotrophic agaric recorded as locally eaten in interview-based surveys in Tshopo province, Democratic Republic of the Congo.

Two whole brown-capped mushrooms and two lengthwise halves show pale flesh and yellow pores on a warm ivory background.
Mushrooms

Weeping bolete

Suillus granulatus, the weeping bolete, is a pine-associated bolete of Europe and of pine regions where it was introduced, recorded as cooked or preserved.

Two whole tan morels and one lengthwise half showing its hollow interior rest on a warm ivory surface.
Mushrooms

Cryptic yellow morel

Morchella cryptica, the cryptic yellow morel, is a true morel of North America's Great Lakes region that cannot be told apart from Morchella americana by appearance alone.

Two whole slippery jack mushrooms and two lengthwise halves show glossy brown caps, yellow pores and cream flesh on a warm ivory background.
Mushrooms

Slippery jack

Suillus luteus, the slippery jack, is a pine-associated bolete recorded as cooked, dried or pickled in Europe and in pine plantations on several continents.

Fresh orange club-shaped Cordyceps militaris fruiting bodies sit beside a small pile of dried specimens on a warm ivory surface.
Mushrooms

Cordyceps militaris

Cordyceps militaris is an insect-pathogenic fungus that is cultivated in China on controlled substrates for food and supplements.

Two whole brown mushrooms and two lengthwise halves show cream gills and pale flesh on a warm ivory background.
Mushrooms

Lactarius kabansus

Lactarius kabansus, the African milkcap, is an ectomycorrhizal mushroom of miombo woodland that has long been recorded as food in central and southern Africa.

Two whole pale tan mushrooms and two lengthwise halves display their gills, pale flesh and brown stems on a warm ivory surface.
Mushrooms

Rick's oyster mushroom

Pleurotus rickii, Rick's oyster mushroom, is a rare wood-decaying oyster fungus of the southern Atlantic Forest and Yungas, listed as Near Threatened.

Illustrative reconstruction of Cortinarius xiphidipus (pie largo) based on published morphology; not an identification guide or edibility endorsement.
Mushrooms

Cortinarius xiphidipus

Cortinarius xiphidipus, the Patagonian webcap, is a mycorrhizal mushroom of Nothofagus forests in Patagonia with a published regional consumption record.

Two whole brown morels and two lengthwise halves showing pale flesh and hollow interiors sit on a warm ivory background.
Mushrooms

Snyder's morel

Morchella snyderi, Snyder's morel, is a true morel found under conifers in western North America in spring. It is eaten only well cooked, because raw or undercooked morels can cause serious illness.

Two whole orange lobster mushrooms and two lengthwise halves showing ivory flesh rest on a warm ivory surface.
Mushrooms

Lobster mushroom

The lobster mushroom, Hypomyces lactifluorum, is a parasitic fungus that turns a white milk-cap or brittlegill orange-red and is gathered as a wild food in North America. Its host species must be identified too.

Two whole king oyster mushrooms and two lengthwise halves show brown caps, pale gills, and solid white flesh against a warm ivory background.
Mushrooms

King oyster

Pleurotus eryngii, the king oyster, is a fungus native to the Mediterranean region and now grown widely on sawdust and straw. Its firm stems and caps are cooked, and the species is one of the most farmed mushrooms worldwide.

Two whole brown-scaled mushrooms and one lengthwise half showing white flesh and pinkish-brown gills sit on a warm ivory surface.
Mushrooms

Scaly wood mushroom

Agaricus langei, the scaly wood mushroom, is a brown-scaled woodland agaric. Its name is not settled across sources, and it is recorded as a cooked wild mushroom in Europe.

Two whole red bracket fungi and two lengthwise halves showing pink flesh rest on a warm ivory surface.
Mushrooms

Southern beefsteak fungus

Fistulina antarctica is a bracket fungus of Nothofagus forests in Patagonia. Local people have long eaten it. The regional food record is not a full toxicity evaluation, so its species concept needs local checking.

Two whole pinkmottle woodwax mushrooms and two lengthwise halves display mottled pink-red caps, pale gills and white flesh against a warm ivory background.
Mushrooms

Pinkmottle woodwax

Hygrophorus russula, the pinkmottle woodwax, is a firm mycorrhizal mushroom of broadleaf woods in southern Europe and Guatemala. It is used cooked or preserved, and field guides differ on its quality.

Two whole lilac mushrooms and two lengthwise halves show their caps, crowded gills and fibrous stems on a warm ivory background.
Mushrooms

Sordid blewit

Collybia sordida, formerly Lepista sordida, is a leaf-litter and grassland mushroom. Foraging guides list it as edible. The catalogue's Brazilian record does not establish a food-safety assessment.

Three whole tan mushrooms and two lengthwise halves rest on a warm ivory surface, showing pale gills, flesh and slender stems.
Mushrooms

Fairy-ring champignon

Marasmius oreades is a small grassland mushroom that forms fairy rings. It is used for cooking and drying in Europe and Mexico. Toxic grassland lookalikes occur, so growth in rings is not an edibility test.

Two whole milkcap mushrooms and two lengthwise halves display mottled grey-buff caps, orange-brown gills and pale flesh on a warm ivory background.
Mushrooms

Quiet milkcap

Lactarius quieticolor is a milkcap of pine plantations and pine woods in Europe, recorded as food in Brazil. The name quiet milkcap is a catalogue label, and documented use does not amount to a safety assessment.

Whole pale truffles rest on red sand beside a white plate of browned fried truffles and pale slices against a warm ivory background.
Mushrooms

Kalahari truffle

Kalaharituber pfeilii is an underground truffle of the Kalahari and adjacent drylands. San and Khoisan people have gathered and eaten it, and it is sold in Namibian markets.

Two whole brown wrinkled-cap mushrooms with stout netted stems and one lengthwise half showing pale flesh and pores rest on an ivory background.
Mushrooms

Wrinkled-cap Chinese porcini

Boletus reticuloceps is a porcini-group bolete first described from Yunnan, China. A Chinese species catalogue lists it as edible, but the sources reviewed here give no culinary tradition or safety study for it.

Three whole ochre and pink-blushed false truffles and two pale cut halves rest on a warm ivory surface.
Mushrooms

Blushing false truffle

Blushing false truffle, Rhizopogon roseolus, is a pine-associated false truffle. It is recorded as a food in Europe and in Japan, where it is called shoro. Its food use depends on maturity, and its name needs checking.

Two whole pale king tuber mushrooms and two lengthwise halves show wavy caps, decurrent gills and pale flesh on a warm ivory surface.
Mushrooms

King tuber mushroom

Pleurotus tuber-regium is a tropical fungus whose underground sclerotium is a staple and soup thickener in south-eastern Nigeria. It is also recorded as a food in Tshopo province, Democratic Republic of the Congo.

Two whole pale tan boletes and two lengthwise halves show pale flesh and yellow-olive pores on a warm ivory background.
Mushrooms

Pallid bolete

The pallid bolete, Imleria pallida, is a pale-capped wild bolete of oak woods in eastern North America. It is listed as edible, but its identity and its name are not settled.

Mushrooms

Marasmius confertus

Marasmius confertus is a saprotrophic agaric recorded as a food mushroom in the Tshopo province of the Democratic Republic of the Congo. Preparation and identity are not established in the sources.

Orange sulfur shelf mushrooms with wavy yellow margins and two cut halves rest on a warm ivory surface.
Mushrooms

Sulfur shelf

Laetiporus sulphureus, sulfur shelf or chicken of the woods, is a yellow-pored bracket fungus of hardwoods in Europe and North America that is eaten young and cooked, with reported adverse reactions.

Two whole white mushrooms, one showing pinkish-brown gills, and one lengthwise half showing solid white flesh rest on a warm ivory background.
Mushrooms

Agaricus urinascens

Agaricus urinascens is a large European grassland mushroom recorded as a food species. The catalogue flags its historical species boundaries and cadmium accumulation for review.

Two whole cream-coloured mushrooms and two longitudinal halves show white flesh, gills, slender stems and soil-stained volval bases against a warm ivory background.
Mushrooms

Large tropical Caesar mushroom

Amanita princeps, the head man slender Caesar, is a mycorrhizal fungus of tropical China and Southeast Asia that is eaten and sold locally, but the sources read advise against eating it and confuse it with the deadly death cap.

Two whole cream fan-shaped mushrooms and two lengthwise halves display pale flesh and honeycomb pores on a warm ivory surface.
Mushrooms

Favolus pseudoprinceps

Favolus pseudoprinceps is a wood-decay polypore from the Neotropics, with a Brazilian food-use record. The sources do not establish a standard food-safety assessment for it.

Two whole brown funnel-shaped mushrooms and two longitudinal halves display branching underside ridges and pale flesh on a warm ivory background.
Mushrooms

Cantharellus congolensis

Cantharellus congolensis is an ectomycorrhizal chanterelle of sub-Saharan Africa, eaten in the Democratic Republic of the Congo under local names. Its edibility rests on food-use surveys, not on toxicity tests.

Two whole grey-brown mushrooms and two lengthwise halves show cream gills and pale stem flesh on a warm ivory background.
Mushrooms

Northern milkcap

Lactarius trivialis, the northern milkcap, is a Russulaceae mushroom of Scandinavia and northern Europe, traditionally processed by salting and treated in Nordic guides as edible only after a parboiling step.

Three whole reddish-brown warty truffles and a cut half with a pale veined interior rest on a warm ivory surface.
Mushrooms

Asian black truffle relative

Tuber pseudohimalayense is a wild black truffle from Yunnan, China, listed as edible in a Chinese species catalogue. No independent assessment of its culinary use or safety is available.

Two whole cream mushrooms and two lengthwise halves show wavy caps, descending gills and pale flesh on a warm ivory background.
Mushrooms

Ringed tropical sawgill

Lentinus sajor-caju, the ringed tropical sawgill, is a wood-decaying fungus with a ring on its stem. A 2026 Chinese species catalogue lists it as edible, but the culinary tradition is not established.

Two whole yellow knight mushrooms and two lengthwise halves display brown-yellow caps, yellow gills and pale flesh on a warm ivory background.
Mushrooms

Yellow knight

Tricholoma equestre, the yellow knight, is a yellow ectomycorrhizal fungus of pine woods whose long market history in Europe is overshadowed by serious rhabdomyolysis poisonings, so the sources read do not support eating it.

Three whole brown funnel-shaped mushrooms and two lengthwise halves display pale flesh and forked underside ridges on a warm ivory background.
Mushrooms

Cantharellus isabellinus

Cantharellus isabellinus, the African chanterelle, is a rainforest mycorrhizal fungus of tropical Africa that the catalogue lists in an edible-species inventory, with some regional records still needing confirmation.

Mushrooms

Nacuma

Crepidotus palmarum is a wood-dwelling fungus documented as food in Pauna, Boyacá, where local names include nacuma and orejas blancas; cultivation has also been studied.

Three whole orange mushrooms and two lengthwise halves display their pale orange-yellow gills and flesh on a warm ivory surface.
Mushrooms

Hygrocybe cantharellus

Hygrocybe cantharellus is a small orange waxy-cap agaric with a catalogued food record from Tshopo province, DR Congo, and a taxonomy that the sources read do not settle for that region.

Two whole orange-yellow chanterelles and two lengthwise halves show wavy caps, branching underside ridges and pale flesh on a warm ivory background.
Mushrooms

Cantharellus rufopunctatus

Cantharellus rufopunctatus is a rainforest chanterelle-group fungus that the catalogue records as eaten locally in Tshopo province, DR Congo, where no species-specific preparation has been established.

Two whole tan funnel-shaped mushrooms and one lengthwise half rest on a warm ivory surface.
Mushrooms

Velvety wood fungus

Panus velutinus, the velvety wood fungus, is a wood-rotting fungus recorded in Brazil, where a 2024 review of wild edible mushrooms lists it. Its food use is documented; no standardized safety assessment exists.

Two whole golden-yellow gelatinous fungi and two cut halves rest on a warm ivory surface.
Mushrooms

Golden ear

Naematelia aurantialba, golden ear, is a yellow gelatinous fungus that parasitises Stereum fruit bodies on broadleaf trees and is recorded as a wild edible relative of cultivated golden ear in southwestern China.

Two whole cream-white warted mushrooms and one lengthwise half showing pale flesh and gills sit on a warm ivory background.
Mushrooms

Amanita afrospinosa

Amanita afrospinosa is a white, warted Amanita of miombo woodland in southern and central Africa. A regional food-use record exists, but the Amanita genus includes deadly species, so no safe use is established here.

Two whole brown-capped boletes and two lengthwise halves display yellow stems, flesh and porous undersides on a warm ivory background.
Mushrooms

Velvet bolete

Suillus variegatus, the velvet bolete, is a wild bolete of pine woods in northern Europe that is eaten cooked or dried. Its cap and tubes are usually peeled and removed before cooking.

Mushrooms

Mycoclelandia bulundari

Mycoclelandia bulundari is a hypogeous desert fungus of northern and western Australia, recorded as a cooked food of Aboriginal people. Its identification and modern food safety are not established.

Two whole pale mushrooms and two lengthwise halves display their flesh, gills and stems on a warm ivory background.
Mushrooms

Macrocybe gigantea

Macrocybe gigantea is a large wild mushroom of tropical and subtropical Asia that is sold in markets in Laos and Yunnan, China. Its local identification and safety still need species-level review.

Two whole orange-brown bolete mushrooms and two lengthwise halves display pale flesh, stems and pores on a warm ivory background.
Mushrooms

Ballou's bolete

Tylopilus balloui, the burnt orange bolete, is a tropical bolete recorded as food in Guyana. Sources disagree on whether it is worth eating, and its species concept needs checking.

Three whole cream-and-tan mushrooms and two lengthwise halves show pale flesh, gills and stems on a warm ivory background.
Mushrooms

Lentinula raphanica

Lentinula raphanica is a wild wood-rotting mushroom of the Neotropics, a close relative of the cultivated shiitake, recorded as food by Amazonian communities and still poorly studied.

Two whole cream-colored mushrooms and two lengthwise halves show pale flesh, gills and stout stems with soil at their bases on a warm ivory background.
Mushrooms

Mongolian mushroom

The Mongolian mushroom, Leucocalocybe mongolica, is a wild steppe fungus of the Mongolian Plateau, prized as food in Northeast Asia and listed as threatened by drought and over-collection.

Tawny-orange meadow waxcap mushrooms and lengthwise-cut halves rest on a warm ivory surface.
Mushrooms

Meadow waxcap

The meadow waxcap, Cuphophyllus pratensis, is a salmon-to-orange gilled mushroom of old grassland in Europe. Its fruit bodies are edible and gathered for sale in some countries, but its habitat is declining.

Interpretive natural-history illustration of orange-ochre Gymnopilus zenkeri on dead wood, based on published text morphology; not a verified specimen, food depiction, or identification guide.
Mushrooms

Gymnopilus zenkeri

Gymnopilus zenkeri is a forest mushroom recorded as eaten locally in Tshopo province, DR Congo. The genus is described as unsafe to eat, and no preparation or safety assessment for this species has been established.

Two whole dark-capped morels and two lengthwise halves showing pale hollow interiors rest on a warm ivory surface.
Mushrooms

Burn-site morel

The burn-site morel, Morchella exuberans, is a wild morel that fruits in conifer forest in the year after a fire in western North America. It is eaten only after thorough cooking, because raw morels can cause serious poisoning.

Two whole morels and two lengthwise halves showing hollow interiors rest on a warm ivory surface.
Mushrooms

American yellow morel

The American yellow morel, Morchella americana, is a wild spring morel of North America that is eaten only after thorough cooking, because raw or undercooked morels have caused serious illness.