More Edible Mushrooms

With over five thousand identified mushrooms to select from in the United States alone, probably no book will ever attempt to catalogue all known varieties with reference to culinary uses.

The majority of mushrooms discussed in the main body of this book are those enjoyed in North America and Europe. We have included commercially available Asian species. The mushrooms listed below are more regional, less often found in the wild, and rarely encountered in the marketplace, if at all. They are usually collected and eaten by well-informed and experienced mushroom fanciers. A neophyte should find a knowledgeable and reliable mycophagist associated with one of the many mushroom clubs for help in exploring the following group of mushrooms.

Each week collections of fine delicacies not previously offered to the public are appearing in the marketplace. Some of the following species, such as Stropharia rugosoannulata, are being cultivated at home by individuals and we have been informed that mushroom growers are experimenting with other varieties that we hope will soon be introduced to the general public.

Not all mushrooms have common names, and some have different regional common names. We have chosen the most popular names for this list. The scientific names of some varieties are not always agreed upon by experts and these names are often changed, but sometimes enthusiasts continue to use the older names.