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The neotropical species Lentinula boryana (= L. cubensis) is the type species. However, the best-known species is L. edodes , the shiitake . The genus was erected by Franklin Sumner Earle in 1909, [ 2 ] and as of 2023 contains ten species, [ 3 ] principally found in tropical regions.
The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. [2] It was placed in the genus Lentinula by David Pegler in 1976. [3] The fungus has acquired an extensive synonymy in its taxonomic history: [4] Agaricus edodes Berk. (1878) Armillaria edodes (Berk.) Sacc. (1887) Mastoleucomychelloes edodes (Berk ...
Lentinula novae-zelandiae, also known as New Zealand shiitake, is a species of edible saprobic fungus endemic to New Zealand. Phylogenetic research suggests this species forms a monophyletic clade of Laurasian origins. [ 1 ]
Lentinula boryana is a species of edible [1] agaric fungus in the family Omphalotaceae that is found in subtropical Americas. Originally described as Agaricus boryanus by Miles Joseph Berkeley & Camille Montagne in 1849, it was moved to the genus Lentinula and given its current name by David Pegler in 1976.
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Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.