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Mushrooms and fungi

407 ingredients

Mushrooms
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Three whole yellow-orange llao-llao fruiting bodies and one half rest on a warm ivory surface.
Mushrooms

Llao-llao

Llao-llao is the orange, gelatinous fruiting body of a southern-beech parasite in the Andean–Patagonian forests of Chile and Argentina. Regional sources document its food history, including Mapuche use in chicha.

Two whole brown birch boletes and two lengthwise halves show brown caps, pale scabered stems, and pale flesh on a warm ivory background.
Mushrooms

Brown birch bolete

A wild birch-associated bolete eaten in parts of Europe. Its older name, Boletus scaber, remains common in historical sources; regional food records and cooking cautions require source-specific reading.

Two whole clusters of buff-apricot Albatrellus confluens and a lengthwise-cut specimen showing pale flesh and pore surfaces rest on a warm ivory background.
Mushrooms

Albatrellus confluens

Albatrellus confluens is a ground-growing polypore with fused buff-orange caps. Sources document Chinese market use and regional edibility, but others reject it as too bitter; taxonomy also varies between Albatrellus and Albatrellopsis.

Two whole Russell’s boletes and two longitudinal halves show textured brown stems, yellow pores and pale flesh on a warm ivory background.
Mushrooms

Russell's bolete

Russell’s bolete is a woodland bolete now called Aureoboletus russellii, with documented regional food use in Mexico and an unresolved historical China claim.

Two whole red-brown boletes and two lengthwise halves show yellow pores, localized blue bruising, pink-flushed stems and pale yellow flesh against an ivory background.
Mushrooms

Boletus bicoloroides

A red-and-yellow bolete described from Michigan and also listed in Mexican fungal records. Historical sources classify it as food, but its species limits, Mexican range and safe food use need careful qualification.

Two whole white sculpted puffballs with pyramidal warts and two halves showing white interiors rest on a warm ivory surface.
Mushrooms

Sculpted puffball

Calvatia sculpta is a high-elevation western North American and rarely reported Brazilian puffball, named for its tall, terraced pyramidal warts.

Three whole orange-apricot mushrooms and two lengthwise halves show pale flesh, slender stems, and forked underside ridges on a warm ivory background.
Mushrooms

Cantharellus miniatescens

A tropical African chanterelle anchored by a sequenced epitype from Cameroon. Voucher-backed Tshopo research records local food use; older records and illustrations require taxonomic caution.

Two whole blue-grey mushrooms and two lengthwise halves show pale flesh and gills on a warm ivory background.
Mushrooms

Bloxam's entoloma

Bloxam's entoloma is a rare pink-gilled mushroom of old grasslands. Historical sources call it edible, but food-use evidence and older identifications remain uncertain; this does not recommend gathering or eating it.

Two whole buff-brown mushrooms and two lengthwise halves show thick pale stems, white flesh and pinkish gills on an ivory background.
Mushrooms

Entoloma sarcopum

Entoloma sarcopum is a large, bitter autumn mushroom reported as food in Japan. Older sources call it Entoloma crassipes; related poisonous Entoloma make identification a serious concern.

Two whole yellow-ochre club fungi and two lengthwise halves showing pale flesh rest on a warm ivory surface.
Mushrooms

Clavariadelphus truncatus

A yellow to ochre club fungus reported as food in parts of Mexico and in historical country lists. Local acceptance and taxonomy vary, and some Chinese records may refer to Clavariadelphus amplus.

Three whole red-orange cinnabar chanterelles and two lengthwise halves display their underside ridges and pale inner flesh on a warm ivory background.
Mushrooms

Cinnabar chanterelle

A small red-orange chanterelle of eastern North American hardwood forests, gathered as food for its mild flavour and vivid colour that persists through cooking.

Two whole orange boletes and two lengthwise halves show orange caps, brown-scaled pale stems, cream flesh and pale pores against a warm ivory background.
Mushrooms

Orange bolete

Orange bolete is the red-capped scaber-stalk bolete, accepted as Leccinum aurantiacum (Bull.) Gray; Boletus aurantiacus Bull. is its basionym. Culinary accounts are conditional on confident identification and thorough cooking.

Two whole summer cep mushrooms and two lengthwise halves showing pale flesh and tubular pores sit on a warm ivory surface.
Mushrooms

Summer cep

A wild European bolete with documented seasonal fruiting in broadleaf woods and culinary use. Sources treat Boletus reticulatus and B. aestivalis as synonyms, though taxonomic authorities differ on the preferred name.

Two whole cream mushrooms with wavy caps and two lengthwise halves rest on a warm ivory surface.
Mushrooms

Lentinus scleropus

A Neotropical wood-decay mushroom with limited food records in Martinique and São Paulo. Preparation details and a reliable harvest season remain undocumented.

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

March mushroom

A European mountain mushroom associated with old conifer and mixed forests. It is valued as an early spring edible, but its vulnerable status and local collection rules matter.

Three whole orange-capped Caesar’s mushrooms and two lengthwise halves show yellow gills, pale flesh and white basal volvas on an ivory background.
Mushrooms

Caesar's mushroom

Caesar’s mushroom, Amanita caesarea, is a prized wild, tree-associated fungus of Mediterranean Europe, gathered seasonally for regional dishes. Its celebrated name and food traditions sit beside serious identification risks.

Three whole mushrooms with red-orange caps, yellow stems, and white basal volvas sit on a warm ivory background.
Mushrooms

Asian Caesar mushroom

A wild Asian Amanita reported as food in regional literature and listed in China’s edible-fungi catalogue. Lookalikes include lethal species; this record is not a guide to identifying wild mushrooms.

Three whole winter chanterelles and two lengthwise halves show brown funnel caps, pale underside folds, and hollow yellow stems on an ivory background.
Mushrooms

Winter chanterelle

Winter chanterelle (Craterellus tubaeformis) is a funnel-shaped wild mushroom with blunt folds and a hollow yellow-brown stem, gathered in northern Europe’s autumn and winter forests.

Two whole ochre-buff white truffles and one cut half showing finely white-marbled brown flesh rest on a warm ivory surface.
Mushrooms

White truffle

Tuber magnatum is a subterranean, tree-associated European truffle prized for its aroma. It is often shaved raw over warm, simply prepared foods during local autumn and winter seasons.

Two whole white mushrooms and two lengthwise halves showing pale flesh and brown gills rest on a warm ivory surface.
Mushrooms

Field mushroom

The field mushroom (Agaricus campestris) is a wild grassland fungus with a long record of cooked food use in several regions. Local names, seasons and practices belong to particular communities.

Fresh Dryad's saddle, Cerioporus squamosus, with cream fan-shaped caps and dark concentric scales on a warm ivory background.
Mushrooms

Dryad’s saddle

Dryad’s saddle is a wild hardwood polypore whose young tender margins are cooked in some regional food traditions; mature brackets quickly become tough.

AI-generated natural-history-style hero depicting a giant Phlebopus colossus with a broad dark brown cap and yellow pores in tropical grass; not a documentary photograph.
Mushrooms

Phlebopus colossus

A very large tropical bolete with historical records in Madagascar and documented food-market use in Thailand. Earlier Madagascar food evidence is explicitly uncertain; Thai records provide stronger evidence of seasonal collection and sale.

Three milky-white cultivated mushrooms with stout stems on an ivory plate, one turned to show the pale gills.
Mushrooms

Milky mushroom

The milky mushroom is a warm-climate cultivated edible, historically named Calocybe indica and now listed by Species Fungorum as Macrocybe indica. Indian cultivation research centres on straw substrates and a separate casing layer.

A single loyo bolete with a broad burgundy cap, yellow pores and stout yellow stem against warm ivory.
Mushrooms

Butyriboletus loyo

A large, Nothofagus-associated bolete native to central and southern Chile, where it has a documented Mapuche food tradition and local market use. It is listed as Endangered; historical edibility is not a reason to collect it.

Whole Suillellus luridus mushrooms with olive-brown caps, orange-red pores and red-netted yellow stems on woodland litter against a warm ivory background.
Mushrooms

Suillellus luridus

A European bolete reported as food in some regions and treated as toxic or not known to be edible in others. Its name, use and safety cannot be generalized across all records.

Photorealistic editorial image of small translucent taupe gelatinous ear-fungus lobes attached to a weathered twig on a warm ivory background.
Mushrooms

Auricularia minutissima

A small wood-decaying jelly fungus recognized as a distinct East Asian species. A Chinese edible-fungi catalogue lists it as edible, but species-specific preparation and safety evidence remain limited.

A whole young lilac puffball shown as editorial art on a warm ivory background.
Mushrooms

Lilac puffball

Calvatia lilacina is a lilac-tinted puffball with regional natural-history records and historical edible listings whose taxonomic and safety limits remain important.

A mature pale Boletus barrowsii bolete with a broad cream-white cap, yellow pores and stout reticulate stem on a warm ivory background.
Mushrooms

Boletus barrowsii

Boletus barrowsii, the white king bolete, is a western porcini relative with documented local food use in Mexico. Its pale cap and netted stem are not enough for field identification.

A whole white giant puffball sits among grasses in a green meadow.
Mushrooms

Giant puffball

Young Calvatia gigantea is documented as a cooked food in Khiram, South Kashmir; mature or uncertain specimens are not food. Wild mushroom identification requires expert confirmation.

Three fresh western matsutake mushrooms with stout pale stems, cinnamon-brown cap fibrils, crowded gills and a visible veil ring on a warm ivory background.
Mushrooms

Western matsutake

Western matsutake is an aromatic wild mushroom native to western North American forests. Its name overlaps with related matsutake species, so field or market labels alone cannot establish a safe identification.

Editorial artwork of a large white, dark-scaled Termitomyces schimperi mushroom and cut section on a ceramic plate; not an identification image.
Mushrooms

Termitomyces schimperi

A large wild termite-associated mushroom gathered across parts of tropical Africa. Local food uses and fruiting seasons vary by place and rainfall; its appearance alone cannot establish a safe identification.

A pale pavement mushroom emerging through compacted dark paving grit.
Mushrooms

Pavement mushroom

Agaricus bitorquis is a firm edible mushroom known for fruiting in hard, disturbed ground and for its persistent double ring. It is also cultivated in warmer conditions than the common button mushroom.

Three fresh whole wood blewit mushrooms on a warm ivory background, with their caps, gills and stems visible.
Mushrooms

Wood blewit

Wood blewit is a violet, litter-feeding mushroom collected and cultivated in parts of Europe. It is eaten only after thorough cooking; raw or undercooked specimens can cause gastrointestinal illness.

Photograph of Pink oyster mushroom.
Mushrooms

Pink oyster mushroom

The pink oyster mushroom, Pleurotus djamor, is a pantropical oyster that grows fast on warm-climate agricultural waste, and it is cultivated commercially in parts of Asia.

Photograph of Silky rosegill.
Mushrooms

Silky rosegill

Silky rosegill, Volvariella bombycina, is a wild edible mushroom of dead wood on several continents, grown in laboratory trials and on a small scale in India, and its commercial record is thin.

Two whole cream-to-tan Gargal mushroom clusters and two lengthwise-cut halves rest on an ivory surface, showing ruffled caps, pale flesh and porous undersides.
Mushrooms

Gargal

Gargal, Grifola gargal, is a wild mushroom of the Andean-Patagonian forests of Argentina and Chile, prized for its taste and now rated Endangered because wild stocks are declining.

Photograph of Tropical sawgill.
Mushrooms

Tropical sawgill

Tropical sawgill, Lentinus squarrosulus, is a wild mushroom of decaying wood in tropical Africa, eaten and valued in some areas, and now under trial on farm waste, with commercial production still early.

Photograph of Split gill.
Mushrooms

Split gill

Split gill, Schizophyllum commune, is a common wood-decay mushroom that some sources report as eaten in parts of Southeast Asia and India, with its cultivation history unsettled in the sources.

Photograph of Snow fungus.
Mushrooms

Snow fungus

Snow fungus, Tremella fuciformis, is a white, gelatinous fungus that grows on dead broadleaf wood, and it was farmed for centuries in China before cultivation became a regular practice.

Photograph of Oregon spring white truffle.
Mushrooms

Oregon spring white truffle

The Oregon spring white truffle, Tuber gibbosum, is a wild truffle of Douglas-fir forests in the Pacific Northwest, valued for a garlic, spice and cheese aroma that often develops only after harvest.

Photograph of Giant oyster.
Mushrooms

Giant oyster

The giant oyster, Pleurotus giganteus, is a large tropical wild mushroom that was once named Lentinus giganteus and is now placed in the oyster genus, eaten in Thailand and Sri Lanka and only recently grown on purpose.

Photograph of Almond mushroom.
Mushrooms

Almond mushroom

The almond mushroom, Agaricus subrufescens, was cultivated in eastern North America in the 1800s, lost its market, and returned as a cultivated mushroom from Brazil, where it is grown under several names.

Photograph of Phoenix oyster.
Mushrooms

Phoenix oyster

The phoenix oyster, Pleurotus pulmonarius, is a close relative of the oyster mushroom that prefers warmer weather, appears later in summer and is grown on wood-based and straw substrates.

Photograph of Beech mushroom.
Mushrooms

Beech mushroom

The beech mushroom, known in Japan as shimeji, is a firm, nutty cultivated mushroom sold in brown and white forms, and it needs cooking to remove its bitterness and toughness.

Photograph of Oyster mushroom.
Mushrooms

Oyster mushroom

The oyster mushroom, Pleurotus ostreatus, is the most widely grown Pleurotus species, cultivated on straw, sawdust and agricultural waste, and its commercial history is shorter and less settled than its reputation suggests.

Photograph of Maitake.
Mushrooms

Maitake

Maitake, Grifola frondosa, is a clustered polypore that grows at the base of old trees, eaten in China and Japan for centuries and cultivated indoors since the 1980s.

Photograph of Shiitake.
Mushrooms

Shiitake

Shiitake, Lentinula edodes, is a wood-rotting mushroom cultivated in East Asia for centuries on logs and sawdust, and dried for storage and stock.

Photograph of Hon-shimeji.
Mushrooms

Hon-shimeji

Hon-shimeji is the cultivated Japanese mushroom Lyophyllum shimeji, prized for its firm texture and clean, nutty flavour, and one of the few ectomycorrhizal mushrooms grown commercially without a host tree.

A single pale Calocybe gambosa fruit body shown from below, with crowded cream gills and a stout stem, on a warm ivory surface.
Mushrooms

St George's mushroom

Calocybe gambosa is a spring wild mushroom valued as food in several regions. Pale caps, crowded gills and a flour-like scent are descriptive traits, not a safe identification.

Fresh Nameko mushrooms on an ivory plate, with amber-orange caps, pale gills and clean stems.
Mushrooms

Nameko

Nameko is a small Japanese mushroom with amber caps and a naturally slippery surface, eaten fresh in soups and other dishes and cultivated on wood-based media.