FermenteaWhere food goes to change
1086 articles on substrates, cultures and additives.
Edible mushrooms339
Brittlegills25
Truffles20
Milkcaps17
Termite mushrooms17
Fungi7
Morels4
Stinkhorn fungi4
Lichens3
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.
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 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.
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.
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.
Calvatia lilacina is a lilac-tinted puffball with regional natural-history records and historical edible listings whose taxonomic and safety limits remain important.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Shiitake, Lentinula edodes, is a wood-rotting mushroom cultivated in East Asia for centuries on logs and sawdust, and dried for storage and stock.
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.
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.
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.
Enoki is the cultivated East Asian winter mushroom, Flammulina filiformis: a mild, crisp, slender-stemmed fungus used in soups and hot pots and best cooked thoroughly.
A cultivated form of Agaricus bisporus sold young as a button and at more mature stages as cremini or portobello, used fresh or preserved in everyday cooking.
Chestnut mushroom is a brown-capped cultivated form of Agaricus bisporus used as a savoury kitchen ingredient.
Porcini are prized wild ectomycorrhizal mushrooms from several closely related Boletus species, harvested chiefly from forests and sold fresh, dried or frozen for their firm texture and concentrated savoury aroma.
Matsutake is a prized wild ectomycorrhizal mushroom associated with pine and other forest trees, valued especially in Japan, Korea and China for its distinctive spicy aroma, firm texture and seasonal rarity.
Chanterelles are wild, tree-associated edible mushrooms, particularly the European golden chanterelle Cantharellus cibarius, prized for their firm flesh, fruity aroma and use fresh, frozen, dried or pickled.
Mushrooms are the edible fruiting bodies of fungi, cultivated or gathered, and each species has its own texture, aroma and handling needs. Fresh, dried and roasted forms differ in water and in flavour compounds.
