Edible Mushrooms Chart

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

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

Commercially cultivated Mushrooms

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
conditionally-edible-mushrooms-species.

Conditionally edible mushrooms species

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

Oyster Mushroom (Pleurotus ostreatus)

Edible Mushrooms: Oyster Mushroom (Pleurotus ostreatus)

Description: Those hardy souls who take long winter walks are sometimes treated to the sight of a snow-capped mass of fresh oyster mushrooms growing on a tree or log.

This large white, tan or ivory-colored mushroom is named for its oyster shell-like shape. It has white gills running down a very short, off-center stem. Spores are white to lilac, and the flesh is very soft. Oyster mushrooms usually are found in large clusters of overlapping caps and always on wood. Size: 2" to 8" wide.

When and Where: Spring, summer, fall and during warm spells in winter. On trees and fallen logs.

Cautions: This mushroom has a number of look-alikes, (including Crepidotus and Lentinus spp.), but none are dangerous. they may, however, be woody or unpleasant-tasting. Check by tasting a small piece and by making a spore print. Watch out for the small black beetles which sometimes infest this mushroom.

Cooking Hints: Soak in salted water to remove bugs. Dip in beaten egg, roll in cracker crumbs and fry.
Edible Mushrooms.