Agrocybe dura
A grassland agaric listed as edible in historical and scientific catalogues for Hong Kong and China. Taxonomic concepts and practical food value vary; the listings do not establish safe identification or culinary practice.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Edible mushrooms
Hairy wood ear
Auricularia cornea, a gelatinous wood-decay fungus recorded as food in the Congo and Asia, and cultivated and sold dried in China. It is mild in taste, and its name has been confused with Auricularia polytricha.
Turbinellus floccosus
A vase-shaped ectomycorrhizal fungus sold as a scaly chanterelle in Pu'er markets, Yunnan. Its edibility is contested in the sources, and the name may cover populations that differ in toxicity.
Tapinella panuoides
A gilled wood-decay fungus of conifer wood, known as oyster rollrim. One Congolese interview record shows local eating, but other regional references call it inedible, so the food status is in conflict.