Lyophyllum shimeji (Kawam.) Hongo
Family: Lyophyllaceae
Kashi Shamong
Lyophyllum shimeji image
National Mushroom Centre  
Mata, M., D. Penjor and S. Pradham. 2010. Fungi of Bhutan. National Mushroom Centre, Ministry of Agriculture and Forests, Thimphu, Bhutan.

Local name: Kashi Shamong

Edibility: Edible

Habitat: Terrestrial and scattered to gregarious.

Description:Cap: 2-10 cm, convex, brown surface, decurved to plane margin with viscid surface. Hymenophore: Sub-decurrent, white, and close gills. The margin of the gills is serrete and lamellulae present. Stem: 2-7 cm tall and up to 3cm wide, equal to sub-clavate, central, fused base in some cases. It is white and semi-stuffed. Flesh: White, not changing when exposed to air. Spore Print: White.

Comments: L. shimeji should always be cooked, it is not good to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. This mushroom has the same problem as other Lyophyllum in being very perishable.