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Edible mushrooms

319 ingredients

Mushrooms
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Two whole shaggy mushrooms and one lengthwise half with pale flesh and visible gills rest on a warm ivory surface.
Mushrooms

Lentinus berteroi

Lentinus berteroi is a sawgill mushroom of the tropical Americas, recorded as food in the Colombian catalogue and studied for cultivation in Brazil; a Brazilian food record for this species was not confirmed.

Two whole dark-capped boletes and two lengthwise halves display yellow pores and pale flesh on a warm ivory background.
Mushrooms

Tropical black bolete

Phlebopus portentosus, the tropical black bolete, is a wild bolete prized in Yunnan and northern Thailand. It is one of the few boletes that has been fruited in culture on grain.

Two whole grey-brown mushrooms with radial cap fibres and one lengthwise half rest on a warm ivory surface.
Mushrooms

Bresadolia paradoxa

Bresadolia paradoxa is a large fungus of dead hardwood logs in Amazon and Atlantic Forest sites in Brazil and Colombia. Its only edibility source is a conservation assessment, so the claim is lightly documented.

Two whole cream-white mushrooms and two lengthwise halves show white flesh, decurrent gills, and soil-marked stem bases on an ivory background.
Mushrooms

Hygrophorus gliocyclus

Hygrophorus gliocyclus is a slimy, cream-yellow wild woodwax of conifer woods. Spain lists it among wild mushrooms that may be sold fresh, and the sources read record little else about its food use.

Three whole cream mushrooms with brown granular caps and one lengthwise half showing flesh and gills rest on a warm ivory surface.
Mushrooms

Hymenagaricus luteolosporus

Hymenagaricus luteolosporus is a forest mushroom recorded as locally eaten in Tshopo Province, DR Congo, with no preparation or safety assessment established for it.

Two whole purple mushrooms and two lengthwise halves show pale flesh, gills and lilac stems on a warm ivory background.
Mushrooms

Cortinarius magellanicus

Cortinarius magellanicus is a webcap mushroom of Nothofagus forests in Patagonia, recorded in regional food use, but it belongs to a species complex and its genus contains deadly toxic species.

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

Western hardwood black morel

Western hardwood black morel, Morchella brunnea, is a wild true morel recorded in western North America. Morels must be cooked thoroughly before eating.

Three whole blonde morels and two lengthwise halves showing hollow interiors sit on a warm ivory surface.
Mushrooms

Blonde morel

Blonde morel, Morchella tridentina, is a wild true morel recorded as gathered and traded in Patagonia. Morels are eaten only after thorough cooking.

A dense cluster of pale, ribbed bell-shaped mushrooms on slender stems stands against a warm ivory background.
Mushrooms

Coprinellus disseminatus

Coprinellus disseminatus is a small saprotrophic inky-cap mushroom that grows in clusters on wood and debris. A Congolese food-use record and a Colombian catalogue entry both call it edible, but neither describes its preparation.

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

Black morel

The black morel, Morchella elata, is a pitted, hollow fungus of conifer woods and disturbed ground. It is a popular edible in Europe, and its sources insist it must always be cooked thoroughly.

A single mushroom with a broad, rough pale cap and thick white stem stands on a warm ivory surface.
Mushrooms

Subalpine catathelasma

Subalpine catathelasma, Catathelasma subalpinum, is a wild ectomycorrhizal mushroom described from Yunnan in 2020. It is listed as edible in a 2026 Chinese catalogue, but its food use is not yet documented.

Whole and lengthwise-halved boletes with brown caps, yellow pores, and slender stems rest on a warm ivory background.
Mushrooms

Deceptive bolete

Xerocomus illudens, a forest bolete of Mexico that is gathered by some communities but was ranked low by others, partly because of its sour taste.

Two whole grey-brown mushrooms and two lengthwise halves display pale flesh, yellowish gills and whitish stems on a warm ivory background.
Mushrooms

Charbonnier

Charbonnier, Tricholoma portentosum, is a wild tree-associated mushroom of Europe that is sold as a seasonal market mushroom. Spanish law permits fresh sale of the species, and other grey Tricholoma species must not be assumed edible.

Two whole black desert truffles and two halves with pale marbled flesh sit on a warm ivory background.
Mushrooms

Black desert truffle

The black desert truffle, catalogued as Picoa juniperi, is a subterranean fungus gathered wild in arid and semi-arid lands. Eastern Anatolian households eat it, usually fried with eggs.

Two whole cream mushrooms with tan cap scales and two lengthwise halves showing pale flesh and gills sit on a warm ivory surface.
Mushrooms

Oudemansiella platensis

Oudemansiella platensis is a wood-rotting mushroom of the Brazilian Atlantic Forest and Cerrado, recorded in one Brazilian food-use source. The evidence for human consumption is thin, and no edibility verdict follows from it.

AI-generated visual reconstruction of source-labelled Cookeina venezuelae cups on decaying wood; not a specimen photograph, field-identification guide, edibility claim, or safety statement.
Mushrooms

Cookeina venezuelae

Cookeina venezuelae, a cup fungus that grows on wood in Brazilian Atlantic rainforest, whose food use was newly recorded in a 2024 audit of wild edible mushrooms from Brazil.

Two whole orange-and-ochre mushrooms and two lengthwise halves display cream gills, white flesh and soil-covered bases against a warm ivory background.
Mushrooms

Amanita mafingensis

Amanita mafingensis is a reddish Amanita described from Tanzania in 1994, where local people regard it as edible. Its genus includes some of the most dangerous mushrooms, so this page gives no edibility verdict for any other place.

A red beefsteak fungus bracket grows from a short section of bark beside a cut bracket exposing marbled red flesh on an ivory background.
Mushrooms

Beefsteak fungus

Beefsteak fungus (Fistulina hepatica) is a wild bracket fungus of oak and sweet chestnut wood. Its sour, meat-like flesh is eaten in parts of Europe, but only after cooking, and sources advise care with older specimens.

Two whole ochre-capped boletes and one lengthwise half show brown stems, yellow pores and pale flesh on a warm ivory background.
Mushrooms

Tropical bolete

Phlebopus beniensis, a bolete of tropical South American forests and savannas, recorded as a food in Brazil and Paraguay, where it is known locally by names such as chapéu-de-baiano.

Two whole orange scaly mushrooms and two lengthwise halves display pale flesh and pinkish-brown gills on a warm ivory background.
Mushrooms

Agaricus crocopeplus

A forest mushroom of the genus Agaricus, recorded as a wild food in the Tshopo province of the Democratic Republic of the Congo in a voucher-backed ethnomycological survey.

Generated editorial depiction of the source-described Boletus sinoedulis fruit body; not a field photograph, identification guide, or evidence of edibility.
Mushrooms

Boletus sinoedulis

A Chinese bolete described as Boletus sinoedulis from subalpine spruce and fir forests in southwestern China. A 2026 Chinese catalogue lists it as edible or edible-and-medicinal; that listing is not a safety assessment.

Mushrooms

Q’oncha

A wild Andean gilled fungus eaten in Peru under the name q’oncha. A 2017 study moved it from Pleurocollybia to Gerhardtia, and it features in Cusco festival tradition.

Two whole Gurumelo mushrooms and two lengthwise halves show tan caps, white gills, pale flesh and soil-covered bases on a warm ivory background.
Mushrooms

Gurumelo

The Spanish name for a wild Amanita of the Iberian Peninsula. Spain’s 2009 mushroom decree lists it among wild species that may be sold fresh; it is a high-consequence identification.

Mushrooms

Xerocomus spinulosus

A wild bolete recorded as locally eaten in Tshopo province, DR Congo, in voucher-backed interviews. No preparation was established and no toxicity assessment is recorded.

AI-generated, non-diagnostic natural-history illustration associated with the research name Amanita esculenta; not a specimen, identification guide or indication of edibility.
Mushrooms

Japanese edible Amanita

A wild Amanita that a 2026 Chinese catalogue of edible and medicinal fungi lists as edible or edible-and-medicinal. The genus holds deadly species, so identification carries high risk.

Two whole white scaled mushrooms and two longitudinal halves showing pale flesh, gills and stems rest on a warm ivory surface.
Mushrooms

Leucocoprinus cepistipes

Leucocoprinus cepistipes is a forest saprotrophic mushroom of the Congo Basin. A Tshopo consumption report conflicts with inedibility reports, so it is recorded here as a research item, not a food recommendation.

One whole white coral tooth mushroom tuft with branching forms and pendant spines rests on a warm ivory surface.
Mushrooms

Coral tooth

Hericium coralloides, the coral tooth, is a wild fungus of dead hardwood. Its young, white, branching fruit bodies are eaten; older ones turn brittle, yellow-brown and bitter.

Three whole brown mushrooms with stout stems rest on an ivory surface, one tilted to reveal its dark porous underside.
Mushrooms

Phlebopus sudanicus

Phlebopus sudanicus, the African giant bolete, is a tropical African bolete eaten in parts of Central and southern Africa. Sources disagree on its toxicity, and its boiling is a practice rather than a validated detoxification.

Two whole orange-capped mushrooms and two lengthwise halves show pale flesh, yellow gills and torn white volvas on a warm ivory background.
Mushrooms

Yema

A wild Amanita valued in local foodways of Mexico and Guatemala. Community studies document seasonal gathering, market trade and distinct cooked preparations; species identity and Amanita safety require particular care.

Two whole brown-scaled mushrooms and a lengthwise half showing pale flesh and gills rest on a warm ivory surface.
Mushrooms

The prince

The prince (Agaricus augustus) is a large wild mushroom with a pale, brown-scaled cap and sweet almond-like aroma. Field guides describe it as edible, with species-specific contaminant cautions.

A small cluster of reddish-brown Marasmius buzungolo mushrooms with pale stems growing among damp leaf litter and dead wood.
Mushrooms

Marasmius buzungolo

Marasmius buzungolo is a wild African saprotrophic mushroom recorded as food in Tshopo and around Kikwit in DR Congo. Its exact season and preparation remain undocumented.

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

Cyclocybe chaxingu

Cyclocybe chaxingu is a cultivated edible wood-decaying mushroom best known in China, where related market names can blur species identity.

Illustrative reconstruction of Amanita loosei based on a research-grade Amanita zambiana observation and the Meise taxonomic profile; not an identification guide.
Mushrooms

Amanita loosei

Amanita loosei is a large wild Amanita of tropical African miombo and open woodland, gathered and sold as a valued seasonal food. Regional food-use evidence is not a guide to identifying wild mushrooms.

Illustrative depiction of small red-orange Cantharellus addaiensis among leaf litter, guided by two cited field photographs; not an identification guide.
Mushrooms

Cantharellus addaiensis

A small red ectomycorrhizal chanterelle of African open forest and miombo. Sources document regional food use but differ on taste and harvesting preference; older records as C. floridulus or C. miniatescens require care.

Two whole orange-capped mushrooms and two longitudinal halves display white flesh, gills and stems with textured bulbous bases on a warm ivory background.
Mushrooms

Amanita robusta

Amanita robusta Beeli is a poorly documented Central African Amanita known from voucher-backed rainforest collections in the Democratic Republic of the Congo and Cameroon. A Tshopo study reports local food use for a taxonomically supported voucher, but neither that record nor the name makes an unknown Amanita safe to identify or eat.

Two whole golden-yellow mushrooms and one lengthwise half show orange gills, pale stems and white basal remnants against an ivory background.
Mushrooms

Amanita flammeola

A wild miombo Amanita recorded as a local food in northern Zambia, with collections also documented in Haut-Katanga, DRC. The evidence is regional and does not make wild identification safe.

Mushrooms

Tawny grisette

Tawny grisette (Amanita fulva) is a ringless, volva-bearing woodland Amanita with documented but taxonomically qualified food use in a few regions.

Two whole golden-yellow mushrooms and two longitudinal halves showing pale flesh and gills sit on a warm ivory background.
Mushrooms

Kitamagotake

A yellow Caesar’s amanita now recognized as Amanita kitamagotake, a distinct species documented in Japan and China. Scientific catalogues list it as edible, while field identification is complicated by close relatives and lethal lookalikes.

Two whole orange-buff mushrooms and two lengthwise halves show pale flesh and gills against a warm ivory background.
Mushrooms

Armillaria bruneocystidia

A wood-associated Armillaria recorded in Yunnan and Sichuan, China, and listed as edible in a 2026 Chinese catalogue.

Illustrative reconstruction of Calvatia subtomentosa morphology based on published imagery and description; not a species identification aid.
Mushrooms

Calvatia subtomentosa

A tropical African puffball recorded in West African range accounts and Ethiopian edible-mushroom studies. Ethiopian use evidence is qualified; Benin identification and safety remain unresolved.

Two whole purple-spored puffballs and two halves show brown outer walls and powdery brown-purple interiors on a warm ivory background.
Mushrooms

Purple-spored puffball

A soil-growing puffball, Calvatia cyathiformis, with white immature gleba that darkens purple as spores mature; food and seasonal records are local and do not establish a universal identification or safety rule.

Illustrative rendering based on the taxonomic description of Cantharellus longisporus; not a verified field photograph or identification guidance.
Mushrooms

Cantharellus longisporus

Wild Central African chanterelle recorded as locally eaten in voucher-backed Tshopo interviews. Historical country claims exceed the current revised range; preparation, fermentation and toxicology remain undocumented.

Mushrooms

Cantharellus magnus

Cantharellus magnus is a large Chinese chanterelle recorded in five provinces. A national scientific catalogue lists it as edible, but evidence here does not establish preparation or local food traditions.

Illustrative bolete form based on the published Butyriboletus huangnianlaii holotype; not a verified specimen or identification guide.
Mushrooms

Butyriboletus huangnianlaii

Butyriboletus huangnianlaii is a Chinese butter bolete described from Fujian and later found at market in Pu’er, Yunnan. The local edible label is limited evidence; recurring season and preparation remain unestablished.

Two whole pale chanterelles and two lengthwise halves show wavy cream caps, yellow descending ridges, pale flesh and soil-marked stems on a warm ivory background.
Mushrooms

Pale chanterelle

Cantharellus pallens is a pale, fleshy European chanterelle with orange-yellow folded ridges. It is gathered and sold as food in documented regional traditions, but its variable appearance makes photographs unreliable for identification.

A cluster of glossy salmon-orange ear-shaped mushrooms and one separate whole ear rest on a warm ivory surface.
Mushrooms

Auricularia thailandica (red ear mushroom)

Auricularia thailandica is a thin, gelatinous wood ear described from Southeast Asian collections. Research reports it edible and experimentally cultivable, but species-specific recipes and everyday handling guidance are scarce.

Mushrooms

Rucheng coral fungus

Clavulina ruchengensis is a gray, branching coral fungus described from Hunan, China, where a 2024 study documents local collection and cooking.

Two whole silvery-violet mushrooms and two lengthwise halves show pale flesh, gills and fibrous stems on a warm ivory background.
Mushrooms

Silvery-violet cort

A violet woodland webcap with conflicting edible classifications. Current field guidance discourages eating it; this entry does not recommend collecting or consuming it.

Mushrooms

Entoloma argyropus

A historical account records Entoloma argyropus as eaten at Amani, Tanzania. It does not establish safe modern identification, preparation, or current use.

Illustrative pale funnel mushrooms based on the source-labeled Infundibulicybe catinus morphology; not an authenticated specimen or identification/edibility guide.
Mushrooms

Clitocybe catinus

A pale funnel mushroom listed as edible in one Chinese scientific catalogue, but with unsettled taxonomy, uncertain Brazilian records and dangerous lookalikes. The evidence does not support a foraging or preparation recommendation.