{"id":567272,"date":"2025-11-14T17:46:24","date_gmt":"2025-11-14T20:46:24","guid":{"rendered":"https:\/\/revistapesquisa.fapesp.br\/?p=567272"},"modified":"2025-11-14T18:00:38","modified_gmt":"2025-11-14T21:00:38","slug":"study-lists-409-edible-species-of-wild-mushrooms","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/study-lists-409-edible-species-of-wild-mushrooms\/","title":{"rendered":"Study lists 409 edible species of wild mushrooms"},"content":{"rendered":"

With flavors reminiscent of shrimp or mild pepper, and textures ranging from soft and fibrous to gelatinous, wild mushrooms can be used in sauces, omelets, salads, pickles, miso, and even sweets. Although still relatively unknown and hard to find, 409 edible species grow in a range of colors and shapes on tree trunks and forest floors across Brazil\u2019s Atlantic Forest and other biomes, according to a study published in IMA Fungus<\/em> in December 2024. The study involved researchers from eight Brazilian states.<\/p>\n

The team compiled the Brazilian list from a global study of 2,189 edible fungi, published in 2020 in Comprehensive Review in Food Science and Food Safety<\/em>, involving scientists from 14 countries. Next, they reviewed the literature on each species and carried out fieldwork, using DNA analysis to confirm mushroom identities.<\/p>\n

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Mariana Drewinski (IFSP)\u2009\/\u2009Nelson Menolli Jr. (IFSP)<\/span>Cookeina tricholoma<\/em> and Tremella fuciformis<\/em>Mariana Drewinski (IFSP)\u2009\/\u2009Nelson Menolli Jr. (IFSP)<\/span><\/p><\/div>\n

\u201cOur understanding of which mushrooms are safe to eat is based on ethnomycology\u2014the field that studies the relationship between fungi and human culture,\u201d says Nelson Menolli Jr., a mycologist who leads the Teaching, Research and Extension Laboratory in Mycology (IFungiLab) at the Federal Institute of S\u00e3o Paulo (IFSP) and coauthored both articles. Of the 409 species, 59 need special handling\u2014such as cooking or other preparation steps\u2014to ensure they\u2019re safe to eat. The other 350 can be eaten safely with no risk of adverse reactions.<\/p>\n

Menolli is leading a research project within the FAPESP Biota program to catalog Brazil\u2019s mushroom biodiversity, with a special focus on wild edible varieties. Mushrooms are the reproductive structures of certain fungi. They sprout from the mycelium\u2014a network of thread-like structures that spreads through soil or decaying wood.<\/p>\n

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Thiago Comenale<\/span>Laetiporus gilbertsonii<\/em>Thiago Comenale<\/span><\/p><\/div>\n

\u201cThis is the most extensive catalog of edible mushrooms ever compiled for Brazil,\u201d said Chilean mycologist Giuliana Furci, founder of the New York-based nonprofit Fungi Foundation, in an interview with Pesquisa FAPESP<\/em>. Furci, who was not involved in the study, believes the list will continue to grow. Many Indigenous communities and rural foragers already eat mushrooms without knowing exactly what species they\u2019re dealing with. \u201cSome fungi don\u2019t look anything like the typical cap-and-stem mushroom,\u201d she explains. \u201cThey might resemble a twig, a coral, an oyster, or even a fish.\u201d<\/p>\n

\u201cSo far, we\u2019ve confirmed the identity and occurrence in Brazil of 86 edible species from the initial list, based on literature or genetic analysis,\u201d says Menolli. For the remaining 323 species, the team will need to conduct more in-depth field studies. Over the past seven years, they\u2019ve carried out 120 collecting expeditions across 11 Brazilian states. \u201cAccurate identification is critical to avoid accidental poisoning,\u201d Menolli notes. Around 1% of the world\u2019s 29,000 known mushroom species are toxic, causing symptoms like diarrhea, vomiting, or more severe poisoning\u2014and roughly 30 species are deadly.<\/p>\n

\u201cThere\u2019s no reliable lab test to determine if a poorly studied mushroom is toxic,\u201d adds mycologist Mariana Drewinski, the lead author of the IMA Fungus<\/em> article, which drew on her doctoral work at the Environmental Research Institute (IPA). Today, Drewinski runs a mushroom cultivation business that markets edible species. \u201cIf you can\u2019t confidently identify the species, enjoy it with your eyes\u2014not your mouth,\u201d she cautions.<\/p>\n

In her PhD research, Drewinski explored the cultivation potential of four wild edible mushroom species native to Brazil. These could offer homegrown alternatives to the country\u2019s three dominant commercial varieties\u2014shiitake (Lentinula edodes<\/em>), shimeji (Pleurotus ostreatus<\/em>), and the common table mushroom (Agaricus bisporus<\/em>)\u2014all of which originate from Europe or Asia. \u201cTake shiitake, for example\u2014it thrives in cooler temperatures, around 16 degrees Celsius [\u00b0C] to 20 \u00b0C,\u201d explains Drewinski. Wild Brazilian species, on the other hand, are adapted to warmer conditions and could be cultivated throughout the country\u2014opening up mushroom farming to regions beyond the current growing regions in the South and Southeast.<\/p>\n

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Nelson Menolli Jr \/ \u00c1gata Morais\/ IFSP<\/span>Phillipsia dominguensis<\/em> and Macrocybe titans<\/em>Nelson Menolli Jr \/ \u00c1gata Morais\/ IFSP<\/span><\/p><\/div>\n

To discover new edible mushrooms, the research team often taps into local knowledge\u2014connecting with independent foragers through social media. That\u2019s how ethnomycologist Cristiano Coelho do Nascimento\u2014a PhD candidate at IPAI and a coauthor of the December paper\u2014found his way in 2022 to Parelheiros, a rural district at the southern edge of S\u00e3o Paulo.<\/p>\n

\u201cRoughly 15 residents regularly harvest five different species of wild mushrooms,\u201d Nascimento reports. These mushrooms grow in a preserved section of the Atlantic Forest and are used for home cooking or sold in modest amounts to neighbors and local restaurants. Because these mushrooms are seasonal and perishable\u2014lasting just two to three days\u2014distribution is tricky, and supply is inconsistent.<\/p>\n

Chef Raphael Vieira, who runs 31 Restaurante in downtown S\u00e3o Paulo, has been buying the mushrooms since 2010. \u201cAt first, I didn\u2019t expect them to be popular\u2014but customers really took to them,\u201d says Vieira, who has carved out a niche in vegetarian cuisine. \u201cMushrooms offer exciting opportunities to create new dishes inspired by the variety of flavors, textures, and preparation techniques that they offer.\u201d At his restaurant, Vieira slow-grills a mushroom known locally as chap\u00e9u-de-sol or chapeleta (Macrolepiota bonaerensis<\/em>), foraged in Parelheiros. \u201cIt takes on a texture similar to oysters, with a delicate, distinctive flavor,\u201d he says. This species produces striking white mushrooms with orangish-brown scales, growing up to 24 centimeters (CM) tall and with caps as wide as 12 cm in diameter.<\/p>\n

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\u2009Nelson Menolli Jr\u2009\/\u2009IFSP<\/span>Favolus brasiliensis<\/em>\u2009Nelson Menolli Jr\u2009\/\u2009IFSP<\/span><\/p><\/div>\n

According to Furci of the Fungi Foundation, mushroom foraging is a well-established tradition in many parts of Europe, where field guides for identifying local species are common. In Italy, for example, you need to complete a training course and obtain a license to legally collect and identify edible mushrooms. \u201cIn the past, people used to bring mushrooms to the local pharmacist, who would tell them which ones were edible,\u201d she explains. \u201cIn Mexico, foragers sell hundreds of mushroom species at local markets,\u201d Furci adds, \u201ca tradition that stretches back to pre-Columbian civilizations.\u201d She notes she\u2019s even foraged mushrooms on the streets of her hometown, Santiago, Chile.<\/p>\n

In early nutritional analyses of wild mushrooms grown by Menolli\u2019s team, An\u00edbal de Freitas Santos J\u00fanior, a chemical and pharmaceutical researcher at the State University of Bahia (UNEB), found that Brazil\u2019s native fungi are just as nutritious as their commercially grown, imported counterparts. Like them, they\u2019re rich in essential amino acids and micronutrients\u2014compounds the human body can\u2019t make on its own and must obtain from food. \u201cThey contain unsaturated fats that help raise good cholesterol, HDL, and lower bad cholesterol, LDL, and are also high in fiber and minerals like potassium, iron, and zinc,\u201d notes the researcher.<\/p>\n<\/div>

\n \n \n \n <\/picture>Alexandre Affonso\u2009\/\u2009Pesquisa FAPESP<\/span><\/div>
\n

The largest foragers of edible mushrooms in Brazil are the Yanomami, an Indigenous people living in northern Amazonas and Roraima and southern Venezuela. One Yanomami subgroup, the San\u00f6ma, regularly consume at least 15 mushroom species, according to the 2016 book Cogumelos: Enciclop\u00e9dia dos alimentos Yanomami<\/em> (Mushrooms: Encyclopedia of Yanomami foods), coauthored by Menolli. The book won the prestigious Jabuti Prize in the Gastronomy category. A curated mix of these wild-foraged mushrooms is sold through the San\u00f6ma website\u2014but it was sold out at the time this article was written.<\/p>\n

\u201cFungi are just as diverse as plants and animals, but they\u2019re vastly understudied,\u201d Menolli points out. He notes that even in biology degree programs, dedicated courses on fungi are uncommon. Of the estimated 2.5 million fungal species, scientists have identified only about 6%.<\/p>\n

\u201cFungi usually thrive in moist, mild environments, but most people still associate them with rot, filth, or disease,\u201d he adds. To counter what he calls \u201cfungal negativism,\u201d Menolli and his team produce a range of educational tools\u2014coloring books, social media campaigns, exhibits, and guided forest tours that include mushroom-spotting and tasting. \u201cOn these hikes, the first reaction is fear, followed by amazement at the variety of colors, shapes, and flavors.\u201d<\/p>\n

The story above was published with the title “Mushrooms on the menu<\/strong>” in issue 351 of May\/2025.<\/p>\n

Projects
\n1.<\/strong> Mushrooms of the Atlantic Forest: Diversity and potential of edible species (n\u00b0 18\/15677-0<\/a>); Grant Mechanism<\/strong> Research Grant; Program Biota; Principal Investigator<\/strong> Nelson Menolli Junior (IFSP); Investment<\/strong> R$715,896.15.
\n2.<\/strong> Edible mushrooms of the Atlantic Forest: Diversity and viability of cultivation (n\u00b0 17\/25754-9<\/a>); Grant Mechanism<\/strong> Doctoral Fellowship; Supervisor<\/strong> Nelson Menolli Junior (IPA); Beneficiary<\/strong> Marina de Paula Drewinski; Investment<\/strong> R$251,352.35.<\/p>\n

Scientific articles<\/strong>
\nDREWINSKI, M. P. et al.<\/em> Over 400 food resources from Brazil: Evidence-based records of wild edible mushrooms<\/a>. IMA Fungus<\/strong>. Vol. 15, no. 40. Dec. 13, 2024.
\nLI, H. et al<\/em>. Reviewing the world\u2019s edible mushroom species: A new evidence-based classification system. Comprehensive Reviews in Food Science and Food Safety<\/strong>. Vol. 20, no. 2. Mar. 2021.<\/p>\n

Book<\/strong>
\nSANUMA, O. I. et al.<\/em> (ed.). Cogumelos: Enciclop\u00e9dia dos alimentos Yanomami (San\u00f6ma)<\/strong>. S\u00e3o Paulo: Instituto Socioambiental, 2016.<\/p>\n","protected":false},"excerpt":{"rendered":"Study lists 409 edible species of wild mushrooms","protected":false},"author":545,"featured_media":567277,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[159],"tags":[153,206,209,251],"coauthors":[1498],"class_list":["post-567272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science","tag-agronomy","tag-biodiversity","tag-biology","tag-nutrition","position_at_home-sumario"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/567272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/545"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=567272"}],"version-history":[{"count":2,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/567272\/revisions"}],"predecessor-version":[{"id":569441,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/567272\/revisions\/569441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media\/567277"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=567272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=567272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=567272"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=567272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}