Tuesday, August 28, 2012

Edible Mushroom List

Edible Mushroom List


The yellow or golden chanterelle mushroom (Cantharellus cibarius) is known as the glamorous mushroom, prized for its golden appearance and fruity aroma and flavor. These distinctive characteristics make it seem more like a fruit or flower then a fungus. In the wild, this edible mushroom is easy to identify by its bright golden yellow color. These are in season from June to September, growing in the forest under conifer or oak trees. They are smooth and firm, perfect whole in pasta dishes, stir-fry dishes or served atop steaks sliced thickly.


Morels, among the most common edible mushrooms in North America, are used often in cooking for their delicate flavor and versatility. These mushrooms are the first fungi to grow after flowers appear in the spring. They flourish in moist soil with a sandy consistency, by streams or under apple, elm and ash trees. These mushrooms can range from steel gray to creamy yellow, with colors such as tan and gold in between. These mushrooms, with a firm texture and large caps, are used in almost any type of cooking.

Black Trumpets

Black trumpets are some of the rarest and most valuable edible mushrooms, especially in French cuisine. The black trumpet is fragrant and aromatic, with a fine, delicate taste and texture. When you smell one, you will think you are sniffing grapes or apricots. These are in season during the summer months and grow rapidly under oak trees but never on wood. And don't let the name fool you: black trumpets can range from pink to gray to chocolate brown in color. These can be expensive, whether you buy them from a farmers market or to top a dish in a restaurant.


These edible mushrooms have a different name wherever you go. In France, it is known as the cep. In Italy it is the porcini, and in the United states it is known as the king bolete. This variety is common, with a light, crisp flavor and the ability to stay firm after being cooked, unlike other mushrooms. They are in season from summer to early fall and are most recognizable by their growth of clusters. The color spans from dark red to brown, to creamy white. The top differs from other mushrooms as it is skinny and dome-shaped, with a spongy texture.

Edible Mushrooms.: poisonous-mushrooms-in-northeastern.

Monday, June 25, 2012

Edible Mushrooms Chart

Edible Mushrooms Chart
Edible Mushroom Chart for reference and knowledge, to distinguish from the poisonous mushroooms.

Wednesday, December 7, 2011

Commercially harvested wild edibles Mushrooms

Commercially harvested wild edible Mushrooms

Some edible mushrooms list are as follow :

Hydnum coralloides. Some species are difficult to cultivate, others (particularly mycorrhizal species) have not yet been successfully cultivated. When in season they can be purchased fresh, and many species are sold dried as well. The following species are commonly harvested from the wild:

Boletus edulis or edible Boletus, native to Europe, known in Italian as Fungo Porcino (plural 'porcini') (Pig mushroom), in German as Steinpilz (Stone mushroom), in Russian as "white mushroom", and in French the cep. Cantharellus cibarius (The chanterelle), The yellow chanterelle is one of the best and most easily recognizable mushrooms, and can be found in Asia, Europe, North America and Australia. There are poisonous mushrooms which resemble it, though these can be confidently distinguished if one is familiar with the chanterelle's identifying features.

Clitocybe nuda - Blewit (or Blewitt)

Cortinarius caperatus the Gypsy mushroom (recently moved from genus Rozites)

Craterellus cornucopioides - Trompette du Mort or Horn of Plenty

Grifola frondosa, known in Japan as maitake (also "hen of the woods" or "sheep’s head"); a large, hearty mushroom commonly found on or near stumps and bases of oak trees, and believed to have medicinal properties.

Gyromitra esculenta this "False morel" is prized by the Finns. This mushroom is deadly poisonous if eaten raw, but highly regarded when parbroiled (see below).

Hericium erinaceus, a tooth fungus; also called "lion's mane mushroom."

Hydnum repandum Sweet tooth fungus

Lactarius deliciosus Saffron milk cap - Consumed around the world and prized in Russia

Morchella species, (morel family), morels belong to the ascomycete grouping of fungi. Morchella conica var. deliciosa
Morchella esculenta var. rotunda
Tricholoma matsutake the Matsutake, a mushroom highly prized in Japanese cuisine.

Tuber species, (the truffle), Truffles have long eluded the modern techniques of domestication known as trufficulture. Tuber borchii
Tuber brumale
Tuber indicum - Chinese black truffle
Tuber macrosporum - White truffle
Tuber mesentericum - The Bagnoli truffle
Tuber uncinatum - Black summer truffle
Edible Mushrroms

Thursday, October 20, 2011

Commercially cultivated Mushrooms


Edible Mushrooms

Home cultivated shiitake developing over approximately 24 hours. Mushroom cultivation has a long history.

Agaricus bisporus, also known as champignon and the button mushroom. This species also includes the portobello and crimini mushrooms.

Agaricus campestris - Meadow mushroom

Auricularia polytricha or Auricularia auricula-judae (Tree ear mushrooms), two closely related species of jelly fungi that are commonly used in Chinese cuisine.

Flammulina velutipes, the "winter mushroom", also known as enokitake in Japan
Hypsizygus tessulatus (also Hypsizygus marmoreus), called shimeji in Japanese, it is a common variety of mushroom available in most markets in Japan. Known as "Beech mushroom" in Europe.

Lentinus edodes, also known as shiitake, oak mushroom. Lentinus edodes is largely produced in Japan, China and South Korea. Lentinus edodes accounts for 10% of world production of cultivated mushrooms. Common in Japan, China, Australia and North America.

Pleurotus species, The oyster mushroom and king trumpet mushroom. Pleurotus mushrooms are the second most important mushrooms in production in the world, 25% of total world production of cultivated mushrooms. Pleurotus mushrooms are world-wide, China is the major producer. Several species can be grown on carbonaceous matter such as straw or newspaper. In the wild they are usually found growing on wood.
  • Pleurotus cornucopiae
  • Pleurotus eryngii
  • Pleurotus ostreatus (Oyster mushroom)
Rhizopus oligosporus - the fungal starter culture used in the production of tempeh. In tempeh the mycelia of R. oligosporus are consumed.

Sparassis crispa
- recent developments have led to this being cultivated in California.
Tremella fuciformis (Snow fungus), another type of jelly fungus that is commonly used in Chinese cuisine.

Tuber species, (the truffle), Truffles belong to the ascomycete grouping of fungi. The truffle fruitbodies develop underground in mycorrhizal association with certain trees e.g. oak, poplar, beech, and hazel. Being difficult to find, trained pigs or dogs are often used to sniff them out for easy harvesting.
  • Tuber aestivum (Summer or St. Jean truffle)
  • Tuber magnatum (Piemont white truffle)
  • Tuber melanosporum (Perigord truffle)
  • T.melanosporum x T.magnatum (Khanaqa truffle)
Terfezia sp. (Desert truffle)

Ustilago maydis
(Corn smut), a fungal pathogen of the maize plants. Also called the Mexican truffle, although not a true truffle.

Volvariella volvacea
(the "Paddy straw mushroom.") Volvariella mushrooms account for 16% of total production of cultivated mushrooms in the world.
Edible Mushrooms

Thursday, September 15, 2011

Conditionally edible mushrooms species


There are a number of edible mushrooms that are considered choice by some and toxic by others. In some cases, proper preparation can remove some or all of the toxins.

Amanita muscaria is edible if parboiled to leach out toxins. Fresh mushrooms are hallucinogenic and may cause seizures or coma due to the presence of ibotenic acid.

Coprinopsis atramentaria
is edible without special preparation. However, consumption with alcohol is toxic due to the presence of coprine. Some other Coprinus spp. share this property.

Gyromitra esculenta is eaten by some after it has been parboiled; however, mycologists do not recommend it. Raw Gyromitra are toxic due to the presence of gyromitrin, and it is not known if all of the toxin can be removed by parboiling.

Lactarius spp. - Apart from Lactarius delicious which is universally considered edible mushrooms, other Lactarius spp. that are considered toxic elsewhere in the world are eaten in Russia after pickling or parboiling.

Verpa bohimica - Considered choice by some, it even can be found for sale as a "morel", but cases of toxicity have been reported. Verpas contain toxins similar to gyromitrin and similar precautions apply.
edible mushrooms:oyster-mushroom-pleurotus-ostreatus