Amanita bweyeyensis
Amanita bweyeyensis is a Eucalyptus-associated Amanita in East and Central Africa, in section Phalloideae with the deadly A. phalloides. Sources call for extreme caution, and it is not recommended as food.
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All mushrooms436
Edible mushrooms339
Brittlegills25
Truffles20
Milkcaps17
Termite mushrooms17
Fungi7
Morels4
Stinkhorn fungi4
Lichens3
Edible mushrooms339Brittlegills25Truffles20Milkcaps17Termite mushrooms17Fungi7Morels4Stinkhorn fungi4Lichens3Edible 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Foxy bolete
Leccinum vulpinum, the foxy bolete, is a red-brown bolete that grows with Scots pine. Sources describe it as edible, and advise careful identification because it has close relatives.
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.
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.
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.
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.
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.
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.
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.
Cottonwood mushroom
Tricholoma populinum, the cottonwood mushroom, grows under cottonwoods and poplars in western North America. Wikipedia records traditional eating by Salish peoples; other sources call its taste mediocre.
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.
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.
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.
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.
Arched woodwax
Hygrophorus camarophyllus, the arched woodwax, is a waxcap of northern conifer forests with a dark, soot-brown cap. Svampguiden lists it as edible with a mild, slightly sweet taste.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.