FermenteaWhere food goes to change

Ingredients

1086 articles on substrates, cultures and additives.

All mushrooms436Edible mushrooms339Brittlegills25Truffles20Milkcaps17Termite mushrooms17Fungi7Morels4Stinkhorn fungi4Lichens3

Mushrooms and fungi

436 ingredients

Any role
Newest first
50 per page
Two whole ashen chanterelles and two lengthwise halves show dark funnel caps and descending grey ridges on a warm ivory background.
Mushrooms

Ashen chanterelle

Ashen chanterelle, Craterellus cinereus, is a dark, funnel-shaped wild mushroom of European woodland, valued as a mild flavouring and easily confused with black trumpets.

Two whole ochre-capped stinkhorn mushrooms with cream-white netted skirts stand behind two lengthwise halves on a warm ivory surface.
Mushrooms

Phallus cremeo-ochraceus

Phallus cremeo-ochraceus is a stinkhorn traded as bamboo fungus in China, where dried products labelled Phallus indusiatus often belong to several species; the species-level facts here are not yet settled.

Mushrooms

Trogia infundibuliformis

Trogia infundibuliformis is a thin, translucent forest mushroom of Central Africa recorded as eaten in Tshopo, DR Congo; it is easily confused with the poisonous Trogia venenata, so identification matters.

Mushrooms

Malagasy brittlegill

The Malagasy brittlegill, catalogued as Russula edulis, is an ectomycorrhizal mushroom of Madagascar's central plateau that is locally eaten and sold; Russula is the genus most eaten in Madagascar.

Illustrative depiction of clustered Marasmius arborescens fruitbodies on forest litter; not a field-identification or edibility guide.
Mushrooms

Marasmius arborescens

Marasmius arborescens is a forest saprotroph recorded as eaten by people in Tshopo province, DR Congo, in voucher-backed interviews; the species-specific preparation and safety are not established.

Generated visual reconstruction based on published Amanita caojizong specimens; not a field photograph, identification aid, or statement about edibility or safety.
Mushrooms

Caojizong

Caojizong, Amanita caojizong, is a wild mushroom traded in Pu'er markets in Yunnan, China, recorded as edible; it belongs to a genus with deadly species and is sold beside a poisonous look-alike.

Three whole brown desert truffles and one cut half revealing pale marbled flesh rest on a warm ivory surface.
Mushrooms

Brown desert truffle

The brown desert truffle, Terfezia boudieri, is an underground fungus of arid soils around the eastern Mediterranean and North Africa, gathered and sold in Turkey and eaten fried with eggs.

Two whole brown-capped bay boletes and two lengthwise halves showing cream flesh and yellow pores sit on a warm ivory surface.
Mushrooms

Bay bolete

The bay bolete, Imleria badia, is a pored mushroom of Eurasian and North American conifer and mixed woods, valued for cooking and drying; it should always be cooked and identified with care.

Two whole white mushrooms and two lengthwise halves rest on a warm ivory surface, showing caps, pale gills and slender stems.
Mushrooms

Oudemansiella cubensis

Oudemansiella cubensis is a wood-decaying mushroom recorded as a food in Brazil, where the name is also applied to Oudemansiella canarii; its edibility has no standardized safety assessment.

Three whole mauve mushrooms and two lengthwise halves showing pale gills and slender stems rest on a warm ivory background.
Mushrooms

Marasmius bekolacongoli

Marasmius bekolacongoli is a wild mushroom of Central African rainforest that field surveys in Cameroon, Gabon and the Democratic Republic of the Congo record as eaten by local people.

Editorial reconstruction of two orange-red Boletus loosii fruit bodies in miombo woodland, showing their pore undersides and pale stem bases.
Mushrooms

Boletus loosii

Boletus loosii, the African bolete, is a miombo woodland bolete recorded in four central and southern African countries. The species page read here makes no food or toxicity statement.

Three whole pinkish-brown hairy mushrooms with depressed cap centres and short stems sit on a warm ivory surface.
Mushrooms

Panus strigellus

Panus strigellus, the hairy wood fungus, is an Amazonian wood-growing mushroom recorded as a food in Brazil. No food-safety assessment for it is established in the sources read here.

Editorial reconstruction of Lactifluus brunnescens showing a dry, rough brown cap, a short sturdy stem and pale gills; not a photograph of a verified specimen.
Mushrooms

Lactifluus brunnescens

Lactifluus brunnescens, the African milkcap, is a miombo woodland mushroom with abundant latex, recorded in six southern and central African countries. Its food use is not described in the species record read here.

Two whole dark ceps and two lengthwise halves show dark brown caps, stout reticulate stems, creamy flesh and yellow pores on an ivory background.
Mushrooms

Dark cep

Dark cep, Boletus aereus, is a prized wild bolete of Mediterranean and western European oak woodland, sold fresh or dried as a porcini-type mushroom.

Two whole red coral mushroom clumps and two lengthwise halves showing pale flesh rest on a warm ivory surface.
Mushrooms

Red coral mushroom

Red coral mushroom, Ramaria araiospora, is a wild coral fungus collected and sold in Guatemala. Coral fungi have toxic look-alikes, so identification needs a specialist.

Two whole cream fan-shaped mushrooms and two lengthwise halves display honeycomb pores on a warm ivory surface.
Mushrooms

Brazilian honeycomb polypore

Brazilian honeycomb polypore, Favolus brasiliensis, is a wood-growing fungus of tropical forests recorded as food in Brazil and Guyana. It has no standardized food-safety assessment.

Two whole mushrooms and one lengthwise half display brown-scaled caps, thick stems, white flesh and gills against a warm ivory background.
Mushrooms

Catathelasma laorentou

Catathelasma laorentou is an ectomycorrhizal mushroom from China, described in 2020 and listed as edible in a 2026 Chinese catalogue. No culinary tradition is established here.

Two whole brown-capped boletes and two lengthwise halves display stout orange-brown stems, pale flesh, and porous undersides on a warm ivory background.
Mushrooms

Boletus bainiugan

Boletus bainiugan is a wild porcini-type bolete from Yunnan, China, traded fresh and dried. Its name is treated as a synonym in some sources.

Mushrooms

Russula prolifica

Russula prolifica is an ectomycorrhizal brittlegill sold in Madagascar, where it grows under Eucalyptus plantations. It is a food-use record, not an identification guide.

Two whole brown morels and two lengthwise halves with pale interiors rest on a warm ivory surface.
Mushrooms

Morchella eximia

Morchella eximia is a black morel recorded from Patagonia, China and other temperate regions. Raw or undercooked morels have caused an outbreak, so thorough cooking is the stated precaution.

Original editorial illustration of the published morphology of Cantharellus vaginatus. It is not an identification image or an edibility/safety assessment.
Mushrooms

Cantharellus vaginatus

A chanterelle species recorded from Yunnan, China, and Sikkim, India; its reported food use is provisional, and this page cannot identify a wild mushroom or assess its safety.

Two whole pinkish polypore mushrooms and a lengthwise-halved specimen display cream honeycomb pores on a warm ivory surface.
Mushrooms

Neofavolus subpurpurascens

Neofavolus subpurpurascens is a Neotropical honeycomb polypore on wood, recorded in Brazil. Documented occurrence does not establish a food-safety assessment.

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

Lactifluus flammans

Lactifluus flammans is a milkcap of African miombo and open woodland, recorded in six countries. Its food use and safety are not established by the sources here.

Three whole cream-buff mushrooms and two lengthwise halves show white stems, pale gills and soil-marked volvas against a warm ivory background.
Mushrooms

African Caesar-group mushroom

The African Caesar-group mushroom, Amanita masasiensis, is a wild ectomycorrhizal species of central and southern African woodlands, eaten locally. The genus contains deadly poisonous species, so identification needs care.

Two whole white oyster mushrooms and two lengthwise halves display pale caps, crowded gills and white flesh on a warm ivory surface.
Mushrooms

White oyster mushroom

The white oyster mushroom, Pleurotus albidus, is a wood-rotting oyster of Amazonian and Atlantic Forest Brazil and parts of Mexico. Its food use is catalogued, and it has been proposed for commercial cultivation.

Two whole violet-brown mushrooms and two lengthwise halves display pale flesh and pores on a warm ivory background.
Mushrooms

Dark violet Chinese porcini

Dark violet Chinese porcini, Boletus violaceofuscus, is a Chinese ectomycorrhizal bolete of the porcini section. The 2026 Chinese catalogue lists it as edible, but its culinary use is not documented.

Mushrooms

Tuber panzhihuanense

Tuber panzhihuanense is a truffle described in 2012 from southwestern China. A 2026 Chinese species catalogue lists it as edible, but its culinary use, host association and safety are not established by the sources reviewed.

Two whole blue-grey indigo milkcap mushrooms and two lengthwise halves show banded caps, violet-blue gills and pale flesh on a warm ivory background.
Mushrooms

Indigo milkcap

Indigo milkcap, Lactarius indigo, is a blue-latexed milkcap of Mexican and Guatemalan forests. Market and ethnomycology records describe it as roasted or dried for food, and a similar-looking species is a known confusion risk.

Two whole reddish-brown bracket fungi and one lengthwise half showing ochre flesh, dark central staining and pale pore tubes sit on an ivory background.
Mushrooms

Lenga beefsteak fungus

Lenga beefsteak fungus, Fistulina pumiliae, is a bracket fungus that grows on lenga wood in Patagonia. The catalogue records regional consumption, but other sources document edible use for related species, not for this one.

Two whole white fan-shaped mushrooms and one cut into two halves display honeycomb pores against a warm ivory background.
Mushrooms

Favolus tenuiculus

Favolus tenuiculus is a wild forest polypore recorded as locally eaten in Tshopo province, DR Congo. The record is an interview-based food-use note, and the preparation and toxicity of the species are not established.

Two whole pale mushrooms and two lengthwise halves display cream gills, pale stems and white flesh on an ivory background.
Mushrooms

Lactifluus gymnocarpoides

Lactifluus gymnocarpoides is an African milkcap of open Uapaca and miombo woodland. Regional inventories record it as food, but its bitter taste means local cooks remove it before eating, and the sources give no preparation.

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

Orange birch bolete

Orange birch bolete, Leccinum versipelle, is a bolete that grows with birch in Northern Europe. Sources treat it as edible only after thorough cooking, because raw or undercooked specimens can cause nausea and vomiting.

Three whole reddish-brown wood ear mushrooms and two halves rest on a warm ivory surface.
Mushrooms

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.

Illustrative natural-history rendering of Lactifluus medusae morphology based on published description; not an identification guide or specific collected specimen.
Mushrooms

Lactifluus medusae

Lactifluus medusae is an African milkcap, a white-latexed ectomycorrhizal mushroom of miombo and wooded savanna. The EFTA edible-species inventory records it as a popular edible species of the Zambezian region.

Two whole darkening brittlegill mushrooms and two lengthwise halves display wine-brown caps, pale gills and white flesh on a warm ivory background.
Mushrooms

Darkening brittlegill

Darkening brittlegill, Russula vinosa, is a wine-red mycorrhizal mushroom of Northern European woods. Nordic field guides describe it as mild-tasting and edible, and warn that red Russulas are hard to tell apart.

Two whole pink-capped mushrooms and two lengthwise halves display cream gills and white flesh on a warm ivory background.
Mushrooms

The flirt

Russula vesca, the bare-toothed brittlegill, a mild, nutty wild mushroom of European beech and conifer woodland. Field sources call it edible and cook it with onions and garlic, but regional identification must be confirmed.

Two whole ochre-brown mushrooms and two lengthwise halves show cream flesh and dark purple-brown gills on a warm ivory background.
Mushrooms

Lactarius chromospermus

Lactarius chromospermus, a milkcap of African miombo woodland, listed as edible in one regional inventory but described as not edible in other sources. Its food status is contested.

An ivory-white lattice basket fungus sits beside two whole fungal eggs and a cut egg revealing a gelatinous layer around an olive-brown centre on an ivory background.
Mushrooms

Basket fungus

Ileodictyon cibarium, a New Zealand stinkhorn fungus with a lattice basket. Historical Māori accounts record its unexpanded egg stage as food. Modern edibility has not been verified.

Three pieces of pale ruffled lichen with black marginal hairs and brown apothecia rest on a warm ivory surface.
Other

Parmotrema cetratum

Parmotrema cetratum, a tree-dwelling lichen gathered in the Nepal Himalaya and cooked with pork as yangben by Limbu and Rai communities. It is wild-gathered and boiled with ash before use.

Three whole ear-shaped mushrooms rest on a warm ivory surface.
Substrates

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.

Three whole yellow-ochre false truffles and two cut halves showing grey-olive interiors rest on a warm ivory surface.
Substrates

Yellow false truffle

Rhizopogon luteolus, a pine-associated false truffle of Europe and introduced pine regions. Its food use is disputed, its immature stage is the one recorded as eaten, and it must not be confused with poisonous earthballs.

Two whole yellow fan-shaped mushrooms and two lengthwise halves show pale flesh, stems and fine gills on a warm ivory background.
Mushrooms

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.

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.

Three whole pale olive mushrooms and two lengthwise halves sit on a warm ivory surface, showing white stems, gills, and cut interiors.
Mushrooms

Russula pseudovirescens

A green-capped brittlegill recorded from China as edible or edible-and-medicinal in a 2026 national species catalogue. Its culinary use, identity and safety are not yet established.

Two whole cream-coloured mushrooms and a longitudinal half exposing white flesh and brown gills rest on a warm ivory surface.
Mushrooms

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.

Two peach-coloured mushroom clusters with cream margins and a cut bracket showing pale flesh rest on a warm ivory background.
Mushrooms

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.

Two whole Eastern American matsutake mushrooms and two lengthwise halves show pale gills and solid white flesh on a warm ivory background.
Mushrooms

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.

Two whole rusty-brown mushrooms and two lengthwise halves display cream flesh and buff gills on a warm ivory surface.
Mushrooms

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.

Two whole orange-capped larch boletes and two lengthwise halves showing pale yellow flesh rest on a warm ivory surface.
Mushrooms

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.

Two whole grey-brown mushrooms and two lengthwise halves display pale flesh, crowded cream gills and scaly stems on a warm ivory surface.
Mushrooms

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.