Global InformationLentinula raphanica information
| Lentinula raphanica | |
|---|---|
| |
Scientific classification 
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| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Omphalotaceae |
| Genus: | Lentinula |
| Species: | L. raphanica
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| Binomial name | |
| Lentinula raphanica (Murrill) J.L.Mata & R.H.Petersen (2001)
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| Synonyms | |
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Armillaria raphanica | |
Lentinula raphanica is a species of edible[1] agaric fungus in the family Omphalotaceae. Described as two species, Armillaria raphanica and Gymnopus alliaceus by William Alphonso Murrill in 1943, they have been moved to a single species of the genus Lentinula by Ron Petersen and J.L. Mata in 2001. It is known from subtropical Americas including the Amazon rainforest, where it grows on oak and other hardwood. Fruitbodies are similar in external appearance to others members of the genus Lentinula (including shiitake), being distinguished by gills and smell reminiscent of radish or alliums, especially while drying.[2] It is eaten by the Witoto and Andoque people in Colombia and the Yanomami in Brazil, with Yanomani calling it Naönaö amo in Sanumá language and serving it boiled with broth and beiju cakes.[1]
- ^ a b Cite error: The named reference
Oliveira 2022was invoked but never defined (see the help page). - ^ Cite error: The named reference
Mata 2001was invoked but never defined (see the help page).