Termitomyces boluoshanensis

Overview

Termitomyces boluoshanensis is a wild mushroom of the genus Termitomyces, recorded in China. The 2026 Chinese species catalogue of edible and medicinal fungi lists it as edible or edible-and-medicinal. The catalogue gives it a regional common name, the regional termite mushroom.

The entry is a checklist lead. It records that the species is listed as edible, but it does not record how the species is cooked, which dishes it appears in, or which region's cooks use it.

Termites and the fruiting body

Termitomyces species are associated with fungus-growing termites in the subfamily Macrotermitinae. The fruiting bodies come up from the termite-associated substrate, and the genus is generally gathered wild because the termite association makes it difficult to cultivate.

The catalogue records this species as termite-associated and wild-supplied. It gives no seasonal record or harvest pattern for the species.

Names and taxonomy

The name is listed in the 2026 Chinese catalogue, which was published in the journal Mycosystema. The catalogue's own taxonomy review marks the name as a research name, and the catalogue does not validate it against a current accepted name. The genus has older broad species concepts that need molecular checking, so the name should be treated as provisional.

Food status and safety

The 2026 checklist lists the species as edible or edible-and-medicinal. The catalogue states that this is a research lead and not an independent safety assessment. No preparation, quantity or toxicity data is recorded for this species.

Inclusion in a checklist is not an identification verdict or a safe-preparation method. A specimen should not be identified from this page, and wild Termitomyces should be identified with local expertise and a reference that covers look-alikes. Appearance, smell and taste do not establish that a mushroom is safe.

What is still unknown

The record leaves open the accepted name, the culinary tradition, the preparation, the regional distribution, the season and any toxicity data. The next research question is a food-use source for this species that names the locality and the cooks who use it.