Species

Identification

Unmistakable. A single globe of cascading white or cream spines (teeth), with no cap or gills. Grows on dead or dying hardwood — oak, beech, walnut. Found throughout temperate regions of North America, Europe, and Asia. In the wild it's rarely more than 20cm across; in cultivation it can be encouraged larger. The spines should be white and firm — yellowing or browning indicates age or stress.

Culinary and medicinal

Widely regarded as one of the finest edible mushrooms. The flavour is mild and delicate — often described as similar to crab or lobster, particularly when sautéed in butter. It absorbs flavour well and has an excellent texture. Medicinally, it contains hericenones and erinacines that cross the blood-brain barrier and have been shown to stimulate nerve growth factor (NGF) production in vitro. Clinical trials in humans are ongoing but preliminary results are promising for cognitive function and mood.

Watch out for: Browning tips indicate low humidity or cold. Elongated "coral" growth rather than a compact globe means too much fresh air. Lion's mane is more sensitive to environmental conditions than oysters — it rewards close attention.

Identification

Vivid pink to salmon-pink shelf-like caps growing in overlapping clusters. Gills run down a short off-centre stipe. The pink colour fades dramatically on cooking to a pale beige — though the flavour remains. Spore print is pink-lilac. Native to tropical and subtropical Asia. Strongly prefers warm temperatures — below 15°C it will stall completely.

Culinary and medicinal

Best eaten young — the flavour is mild and slightly savoury. At full maturity it becomes tough and the flavour intensifies to near-meaty. Beautiful raw in a salad; excellent stir-fried, sautéed, or dried and crumbled as a seasoning. High protein content (25–30% dry weight) and contains all essential amino acids. The colour is striking enough to build a dish around — but cook it gently or it disappears.

Watch out for: Spore dumps — pink oyster releases enormous quantities of pink spores at maturity. Harvest before the veil breaks or your fruiting chamber will be coated. Some people have respiratory reactions to oyster spores generally — worth noting if you're growing indoors.

Identification

Grey to blue-grey fan or oyster-shaped caps growing in overlapping clusters on wood. Gills are white, crowded, and run down the stipe. Spore print is lilac-grey. Wild specimens grow year-round on deciduous trees throughout temperate regions globally. Young caps are convex and dark blue-grey; they flatten and pale with age. One of the most widely cultivated mushrooms in the world.

Culinary

Excellent flavour — delicate, slightly anise-like, with a meaty texture. Works in almost any application: stir-fries, soups, pasta, on toast. Dries well. One of the few mushrooms that actually improves when overcooked slightly — the edges go crispy while the centre stays tender. A cornerstone of any home cultivation setup.

Identification

Brown to tan caps with a slightly wavy edge, whitish gills, and a distinctive veil remnant on the stipe. The cap surface often has a cracked pattern in dry conditions — this is called "donko" style in Japanese cultivation and is highly prized. Spore print is white. Native to East Asia; grown on dead hardwood (primarily shii — Castanopsis — giving it its name). Widely available commercially but homegrown quality is significantly superior.

Culinary and medicinal

One of the world's most important culinary mushrooms. Rich, complex umami flavour that intensifies on drying. Used fresh, dried, or powdered in broths, soups, stir-fries, and ramen. Contains lentinan — a beta-glucan used as an approved cancer therapy adjunct in Japan and China. Also contains eritadenine, shown to reduce cholesterol. The medicinal properties are best preserved in the dried mushroom.

Watch out for: Premature fruiting before full consolidation leads to small, weak pins. Wait for the block to brown fully — it takes patience but the result is dramatically better. The cold soak trigger is important; without it, shiitake is reluctant to fruit.

Identification

Thin, leathery, multicoloured bracket fungus with concentric bands of brown, tan, grey, white, and sometimes blue or green. Pores on the underside (not gills) — small, white, and even. Found on dead hardwood worldwide. Common enough that you've almost certainly walked past it. The similar "false turkey tail" (Stereum ostrea) is shinier on top and has a smooth underside — no pores. True turkey tail is always velvety on top.

Medicinal

Not eaten — too tough and flavourless. Prepared as tea, tincture, or powder. Contains PSK (polysaccharide-K) and PSP (polysaccharide peptide) — the most studied immunomodulatory compounds in all of mycology. PSK is an approved cancer therapy adjunct in Japan, used alongside chemotherapy for stomach, colorectal, and lung cancer. Also contains prebiotic compounds that support gut microbiome diversity.

Identification

A distinctive kidney or fan-shaped bracket with a lacquered, glossy, reddish-brown to orange surface. Pores on the white to cream underside. The stem can be lateral or central. In cultivation, high CO₂ encourages antler-like elongated growth before the caps expand. Found on living and dead hardwood globally — oak, maple, hemlock. The name "reishi" covers several Ganoderma species; G. lucidum is the most studied.

Medicinal

Called the "mushroom of immortality" in Chinese medicine — it's been in use for over 2,000 years. Contains over 400 distinct bioactive compounds including triterpenoids and beta-glucans. Research covers immune modulation, anti-tumour activity, liver protection, blood pressure reduction, and sleep quality. Too bitter to eat; consumed as tea, tincture, or extract. One of the most commercially significant medicinal fungi globally.

Identification

Thick, meaty, cream to brown caps with a thick central stipe — very different in form from other oysters. Often mistaken for a completely different species. Found naturally growing on the roots of umbellifers (particularly Eryngium — sea holly) in Mediterranean and Central Asian grasslands. In cultivation, high CO₂ and low light encourages the long, thick stipe that makes it so prized commercially. Wild specimens are squat with a wide cap; cultivated ones are taller and more cylindrical.

Culinary

The finest texture of any cultivated oyster. The stipe is firm, dense, and doesn't disintegrate on cooking — ideal for slicing into scallop-like rounds and pan-searing. Mild, slightly sweet flavour that pairs well with butter and white wine. Holds up to braising and roasting. Also excellent raw, shredded as a meat substitute. One of the most versatile culinary mushrooms in cultivation.

Identification

Bright orange club-shaped fruiting bodies, 3–8cm tall. In the wild, grows parasitically from the bodies of moth pupae and other insects. In cultivation, grown on grain or rice without a host. The cultivated species is C. militaris — the sinensis species (the famous Chinese cordyceps) is extremely difficult to cultivate and commands extraordinary prices. The orange clubs are distinctive enough that misidentification in cultivation is essentially impossible.

Medicinal

Contains cordycepin (3'-deoxyadenosine) and adenosine. Studied for athletic performance, oxygen utilisation, anti-fatigue effects, kidney health, and libido. The "zombie ant fungus" reputation comes from the related Ophiocordyceps unilateralis, which manipulates ant behaviour before killing them. C. militaris does not infect mammals. Used in traditional Chinese medicine for centuries as a tonic and adaptogen.