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The following is a list of species of the agaric genus Amanita.This genus contains over 500 named species and varieties and follows the classification of subgenera and sections of Amanita outline by Corner and Bas; Bas, [1] [2] as used by Tulloss (2007) and modified by Redhead & al. (2016) [3] for Amanita subgenus Amanitina and Singer for Amanita section Roanokenses.
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The following is an incomplete list of species of the mushroom genus Boletus.The genus has a widespread distribution and contains about 300 species. [1] However, the genus is polyphyletic, and approximately only 10 percent of the described species are actually members of the Boletus sensu stricto clade (Singer's Boletus section Boletus, also known as the "Porcini Clade").
Lepiota is a genus of gilled mushrooms in the family Agaricaceae.All Lepiota species are ground-dwelling saprotrophs with a preference for rich, calcareous soils. Basidiocarps (fruit bodies) are agaricoid with whitish spores, typically with scaly caps and a ring on the stipe.
A. mellea is the type species of the genus Armillaria.. Armillaria is a genus of fungi commonly known as honey mushrooms. First treated by Elias Magnus Fries in 1821, and later assigned generic rank by Friedrich Staude in 1857, [1] Armillaria is classified in the family Physalacriaceae of the Agaricales, the gilled mushrooms. [2]
The following is a list of the species of the genus Coprinopsis in the family Psathyrellaceae. Coprinopsis was split out of the genus Coprinus based on molecular data. The species Coprinopsis cinerea is a model organism for mushroom-forming basidiomycota, and its genome has been sequenced completely.
Lycoperdon is a genus of puffball mushrooms. The genus has a widespread distribution and contains about 50 species. [2] In general, it contains the smaller species such as the pear-shaped puffball and the gem-studded puffball.
Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisine. They are often available fresh in regions they are cultivated, but elsewhere are more frequently found canned or dried.