Edible Chinese Mushrooms

Edible mushrooms are the fleshy and edible fruiting bodies of several species of fungi. They belong to the macrofungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either below ground (hypogeous) or above ground (epigous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. By some accounts, less than 10% of all mushrooms may be edible.
Edible mushrooms are consumed by humans for their nutritional and occasionally medicinal value as comestibles. Mushrooms consumed for health reasons are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. Psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.
Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivatable and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle and matsutake) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption.