Laccaria lateritia
G.J.L. Malecon
TricholomataceaeMushrooms
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(c) Marco Floriani, some rights reserved (CC BY-NC), uploaded by Marco Floriani
(c) Marco Floriani, some rights reserved (CC BY-NC), uploaded by Marco Floriani
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(c) Dean Beaver, some rights reserved (CC BY-NC), uploaded by Dean Beaver
(c) Dean Beaver, some rights reserved (CC BY-NC), uploaded by Dean Beaver
iNaturalist · cc-by
(c) Davide Puddu, some rights reserved (CC BY), uploaded by Davide Puddu
(c) Davide Puddu, some rights reserved (CC BY), uploaded by Davide Puddu
What to Eat
Edible parts: Mushroom, Fungus
The mushrooms are eaten as a fungus/edible mushroom.
Where to Find It
It is a temperate plant.
Asia, Australia, India, Northeastern India,
Countries: United Arab Emirates, Afghanistan, Armenia, Australia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
Laccaria lateritia is a mushroom in the family Tricholomataceae found in temperate regions. The fruiting bodies are sold in local markets.
Other Information
The mushrooms are sold in local markets.
Names & Synonyms
Tit tyngab, Tit iong
Laccaria ohiensis (J.P.F. Montagne) R. SingerLaccaria fraterna (M.C. Cooke & G.E. Massee) D.N. Pegler
References (2)
- Bougher, N.L. & Syme, K., 1998, Fungi of Southern Australia. UWA Press p 198
- Khaund, P., & Joshi, S. R., 2013, Wild edible macrofungal species consumed by the Khasi tribe of Meghalaya, India. Indian Journal of Natural Products and Resources. 4(2) pp 197-204
