Pleurotus magnificus
Pleurotus magnificus, a wood-decaying oyster mushroom of the Araucaria forests of southern Brazil, recorded as locally eaten and listed as Endangered. Cultivation has not been confirmed.
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Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
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All mushrooms436
Edible mushrooms339
Brittlegills25
Truffles20
Milkcaps17
Termite mushrooms17
Fungi7
Morels4
Stinkhorn fungi4
Lichens3
Edible mushrooms339Brittlegills25Truffles20Milkcaps17Termite mushrooms17Fungi7Morels4Stinkhorn fungi4Lichens3Edible mushrooms
Yellow-fleshed beefsteak fungus
Fistulina endoxantha, a wood-decay bracket fungus of the Nothofagus forests of Patagonia, gathered as food by Mapuche-Tehuelche people. Its taxonomy and nutrition are still being worked out.
Agaricus sylvicola
Agaricus sylvicola, the wood mushroom, is a forest-litter mushroom of Europe with an anise or almond smell, eaten in Europe but separated from the toxic yellow stainer, Agaricus xanthodermus, by smell and staining.
Pale chicken of the woods
Pale chicken of the woods, Laetiporus cincinnatus, is a bracket fungus of eastern North American oak woods whose young fruiting bodies are eaten cooked, with a known risk of digestive upset.
Eastern American matsutake
Eastern American matsutake, Tricholoma magnivelare, is an aromatic wild mushroom of eastern North American forests, a different taxon from the western matsutake sold in the Japanese trade.
Rufous milkcap
The rufous milkcap, Lactarius rufus, is a tree-associated milkcap of northern and eastern Europe whose acrid latex makes it a conditional food, traditionally processed and not eaten raw.
Larch bolete
The larch bolete, Suillus grevillei, is a mycorrhizal bolete of larch woods in Europe and introduced larch plantings, eaten cooked after its slimy skin and pores are removed.
Pulutukwe
Pulutukwe is the Patamona name for Amanita perphaea, a wild Amanita of the Pakaraima Mountains of Guyana that the Patamona people value as food. Its identity is not established for other Amanitas.
Pekepeke-kiore
Hericium novae-zealandiae is a native New Zealand coral tooth fungus that grows on dead wood and was traditionally gathered by Māori, with little written record of its food use.
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.
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.
Amanita yuaniana
Amanita yuaniana is a Chinese Amanita that a 2023 Yanshan survey and a Yunnan ethnomycology survey list among edible species. No source tests it for safety, and the genus holds the most lethal mushrooms.
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.
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.
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.
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.
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.