List of Edible Mushrooms

Commercially harvested wild edibles

Some species are difficult to cultivate; others (particularly mycorrhizal species) have not yet been successfully cultivated. Some of these species are harvested from the wild, and can be found in markets. 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", in Albanian as (Wolf mushroom), in French the cèpe and in the UK as the Penny Bun. It also known as the king bolete, and is renowned for its delicious flavor. It is sought after worldwide, and can be found in a variety of culinary dishes.
• 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.
• Cantharellus tubaeformis, the tube chanterelle or yellow-leg
• Clitocybe nuda, Blewit (or Blewitt)
• Cortinarius caperatus, the Gypsy mushroom (recently moved from genus Rozites)
• Craterellus cornucopioides, Trompette de la 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 Macrolepiota procera properties.
• Gyromitra esculenta, this "False morel" is prized by the Finns. This mushroom is deadly poisonous if eaten raw, but highly regarded when parboiled(see below).
• Hericium erinaceus, a tooth fungus; also called "lion's mane mushroom."
• Hydnum repandum, Sweet tooth fungus, Hedgehog mushroom or Hedgehog Fungus, urchin of the woods
• 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. They are usually found in open scrub, woodland or open ground in late spring. When collecting this fungus, care must be taken to distinguish it from the poisonous false morels, including Gyromitra esculenta. The Morel must be cooked before eating.
  • Morchella conica var. deliciosa
  • Morchella esculenta var. rotunda
• Pleurotus ostreatus, (Oyster Mushroom)
• 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. Although the field of trufficulture has greatly expanded since its inception in 1808, several species still remain uncultivated. Domesticated truffles include
• Tuber borchii
• Tuber brumale
• Tuber indicum, Chinese black truffle
• Tuber macrosporum, Smooth black truffle
• Tuber mesentericum, The Bagnoli truffle[9]
• Tuber aestivum, Black summer truffle

https://en.wikipedia.org/wiki/Edible_mushroom