Lentinus berteroi

More from Colombia

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  Bijao leaves (Calathea lutea)

  Bijao is the broad, durable leaf of Calathea lutea used in parts of Colombia as food-contact wrapping and lining. The common name also applies to other plants.

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  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.

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  Favolus tessellatus

  Favolus tessellatus is a tropical wood-decaying polypore with a tessellated cap and honeycomb pores. Brazilian sources record it as food, but the evidence does not establish one traditional recipe or a universal harvest season.

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  Hairy tropical cup fungus

  Cookeina tricholoma is a cup fungus of decaying wood, recorded as food in several tropical regions. Its food use is documented in ethnomycological reports, not established by a food-safety assessment.

• 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.

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  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.

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  Reddish wood ear

  Reddish wood ear, Auricularia fuscosuccinea, is a gelatinous fungus that grows on wood in tropical forests. Records from Amazonian and other Neotropical communities describe it as food, but documented use is not a food-safety assessment.

• Tapioca starch

  Tapioca starch is the fine starch separated from cassava roots. Cheese breads such as pandebono and pão de queijo use cassava starch, but some recipes specify fermented sour starch. Whole-root cassava flour is a different ingredient.