The 10 Most Expensive Mushrooms in the World

The 10 Most Expensive Mushrooms in the World

Mushrooms are called Agaricus bisporus, also known as white mushrooms and foreign mushrooms. They belong to the order Agaric, Agaricaceae, and the genus Mushroom. The country has cultivated.

Mushrooms are edible fungi grown indoors. They gradually grow from mycelium to fruiting bodies, and finally, become edible fungi. They can grow better and faster in a suitable environment.

Mushrooms are a type of saprophytic fungi, and there is no chlorophyll in their bodies, so they cannot perform photosynthesis directly under the light. In the process of mushroom growth, various nutrients in the culture material are mainly used as nutrient sources to achieve growth and development. The culture material is generally composed of various substances such as pig manure, cow manure, and phosphate fertilizer.

Today, I will introduce you to the ten most expensive mushrooms in the world.

Mushrooms Name Mushrooms Price
Shiitake Mushroom $15 per pound
Lion’s Mane Mushrooms $20 per pound
Boletus $60 per pound
Flammulina velutipes $120 per pound
Chanterelle Mushroom $240 per pound
Morel Mushrooms $280 per pound
Black Truffles $800+ per kilo
Matsutake Mushroom $2,000+ per kilo
Cordyceps Sinensis $30,000+ per kilo
White Truffles It was auctioned for a sky-high price of 200,000 US dollars / 1.08 kilograms

Shiitake Mushroom

Shiitake Mushroom

Shiitake Mushroom belongs to Basidiomycetes, Agaricales, Tricholomataceae, Lentinus, scientific name Lentinus edodes, originated in China, it is the second-largest mushroom in the world, and it is also a precious edible fungus in China for a long time.

The earliest cultivation of shiitake mushrooms in China has a history of more than 800 years. Shiitake mushrooms are also famous medicinal mushrooms in China. The medicinal properties and functions of shiitake mushrooms have been written by medical scientists of all dynasties. Known as the “Queen of Mushrooms”, it is known as a “mountain treasure” in the folk and is deeply loved by people.

Lion’s Mane Mushrooms

Lion's Mane Mushrooms

Lion’s Mane Mushrooms, also known as Houtou Mushrooms or Yamatake Mushrooms, are white, fluffy mushrooms that resemble a lion’s mane. They have both culinary and medical uses in Asian countries such as China, India, Japan, and South Korea.

Lion’s mane mushrooms can be eaten raw, cooked, dried, or in tea. Their extracts are often used in over-the-counter health supplements. Many describe their taste as “seafood-like”, often comparing it to crab or lobster. Lion’s mane mushrooms contain bioactive substances that are beneficial to the body, especially the brain, heart, and gut.



Boletus is a collective name for fungi such as Boletaceae and Pineta Bolete. It is a wild and edible mushroom, and most varieties are edible. There is mainly white, yellow, and black boletus.

White boletus is delicious and nutritious. The bacterium is large in size, thick in meat, thick in the stalk, sweet and delicious in taste, and rich in nutrients. It is a world-famous edible fungus. Western European countries also have the habit of eating white porcini widely. Except for fresh vegetables, most of them are sliced ​​and dried, processed into various small packages, used to prepare soup or made into soy sauce extract, and also made into salted food.

Delicious boletus is mostly concentrated between 300m and 600m above sea level, and it also grows at 200m or 700m above sea level, but the number is very small. Since altitude is a marker factor of mountain climate, temperature, humidity, air, light intensity, soil, and vegetation all change with altitude.

Soil is the substrate for the growth of Boletus delicious and its host plants. The structure, air permeability, and pH of the soil are closely related to the growth of Boletus deliciosa.

The survey found that the soil near the production area of ​​Boletus deliciosa is generally mountain loess, yellow soil, gray sandy soil, mountain yellow-brown soil, dark brown soil, purple soil, and yellow sandy soil, especially in the thick, soft and fertile litter layer.

In the soil layer, delicious boletus grows better. It is rainy and sunny, or sunny during the day and rainy at night, which is most conducive to the formation of fruiting bodies, and the environment with less rain and low humidity is not conducive to the formation of fruiting bodies. The soil moisture content in the growth stage of mycelium should be about 60%, and the relative humidity in the growth stage of the fruit body should be 80%~90%.

Flammulina velutipes

Flammulina velutipes

Flammulina velutipes fruiting bodies are generally small, most of them grow in bundles, and the flesh is soft and elastic; the caps are spherical or flat hemispherical, 1.5-7cm in diameter, and there is a thin layer of colloid on the surface of the caps, which is sticky when wet, white to yellowish-brown.

The flesh is white, the center is thick, the edges are thin, the gills are white or ivory, sparse, with different lengths, free or curved from the stipe; or hazel, hollow. Basidiospores are born on the solid layer of gills, the spores are oval or pear-shaped (5.5-8×3.5-4.2μm), colorless and smooth.

Flammulina velutipes are widely distributed in nature, including China, Japan, Russia, Australia, and other countries, as well as Europe, North America, and other regions. Flammulina velutipes has high nutritional value and medicinal value and is known as “super health food” in the international market.

Due to the delicious taste, rich nutrition, and special taste of Flammulina velutipes, there have been many products developed using Flammulina velutipes as raw materials for a long time.

Chanterelle Mushroom

Chanterelle Mushroom

Chanterelle is one of the four famous fungi in the world. The fruiting body is fleshy, trumpet-shaped, apricot-yellow to egg-yellow, the cap is 3-9 cm wide, initially flat, then concave. Bacteria meat egg yellow, delicious. Chanterelles are rich in carotene, vitamin c, protein, calcium, phosphorus, iron, and other nutrients.

When chanterelles are cooked, the mushroom body absorbs oil very much. When you bite down, the oil and water mixed with the mushroom juice are squeezed out, like chicken fat, hence the name.

Mature chanterelles look like petunias, bright in color, tougher than ordinary mushrooms, a little elastic, and have a distinct apricot aroma. Therefore, it is sometimes called apricot fungus, apricot yellow fungus, or yellow thrush. There are several species of chanterelles, the most authentic being the one called cibarius.

Chanterelles usually grow in the autumn in northern temperate forests, and Eastern Europe and Russia produce some of the best chanterelles in the world. Several varieties of chanterelles are also produced in some areas of China. Among them, Sichuan and northwestern Hubei have better quality, but the output is not large.

Chanterelles are very famous in Germany, they are as beloved as the famous German sausages but much more expensive. The taste of chanterelles is special because of the typical apricot aroma.

There are many ways to eat chanterelles, but perhaps the most special is the creamy herb chanterelles. Food-loving French people believe that cooking chanterelles with herbs and cream will bring out the special aroma of chanterelles to the extreme. It is also a common way to eat chanterelles in white vinegar and add some herbs.

Chanterelles are rich in protein, amino acids, fats, carbohydrates, vitamins, carotene, crude fiber and calcium, iron, phosphorus, and other mineral nutrients.

Chinese medicine believes that chanterelles are cold and sweet, beneficial to the lungs and eyesight, invigorating the stomach, clearing heat and diuretic, benefiting qi, and widening the middle. Regular consumption can treat rough skin, xerostomia, night blindness, visual disturbances, etc. caused by vitamin A deficiency. Ophthalmia and other diseases.

At the same time, it can also prevent certain respiratory and digestive tract infections. In addition, according to clinical verification, chanterelles also have a certain anti-cancer activity, and have a certain inhibitory effect on the growth and spread of cancer cells.

Morel Mushrooms

Morel Mushrooms

Morel is a fungus of the Morel family and the genus Morel. The cap is nearly spherical, oval to oval, up to 10 cm high, with a blunt tip and a morel-like pit on the surface. The eggshell color of the pit is variable to light yellowish-brown, the rib color is lighter, the stalk is nearly cylindrical, nearly white, hollow, cylindrical, the spore is oblong, colorless, the top of the lateral filament is enlarged, the body is light, and the quality is crisp.

Morels are distributed all over the world, including France, Germany, the United States, India, and China, followed by sporadic distribution in Russia, Sweden, Mexico, Spain, Czechoslovakia, and parts of Pakistan. Morels mostly grow on the humus layer of broad-leaved forest or mixed coniferous forest. Mainly grows in sandy loam rich in humus or cinnamon soil, brown soil, etc. Morels are more likely to occur in the forest after the fire.

Morchella is an edible and medicinal mushroom with a unique fragrance, rich nutrition, rich in amino acids, and organic germanium that the human body needs, and has been used as a high-level supplement for human nutrition in Europe and the United States, and other countries.

Black Truffles

Black Truffles

The earliest records of black truffles date from 350 BC. The ancient Greek philosopher Theophrastus claimed that it was created by the god Jupiter on Mount Olympia by striking the soil with lightning. Pliny, an ancient Roman scholar, believes that it can grow and develop without roots, stems, and leaves, which is a mystery of nature.

It wasn’t until the 19th century AD that scientists identified black truffles as a rare underground fungus. Black truffle grows in the native soil under the pine, oak, and other trees in the deep mountain old forest, and forms mycorrhizae in symbiosis with the roots of the trees. The maturity period is from November to February of the next year. Truffles are so expensive that they are likened to edible black diamonds in Europe.

Black truffles have been endowed with many mysteries since their discovery. Truffles are born underground, leaving no traces on the surface. Ripe truffles release a scent that animals with a keen sense of smell can smell, which scientists believe is a natural sex hormone.

In France, people used to use sows as their right-hand men for truffle collections. Sows have an extremely sensitive sense of smell and can smell truffles buried dozens of centimeters away from a distance of six meters. But sows have the problem of gluttonous truffles. If hunters don’t stop them in time, the sows will frantically arch out and eat truffles when they find them. Therefore, in many areas, trained dogs have been used instead of sows to hunt truffles.

Humans have a long history of using black truffles. As early as 2,000 years ago, Europeans in the Mediterranean region had records of eating black truffles. At that time, people believed that eating black truffles could increase vitality.

By the fourteenth century AD, black truffles began to appear in the life of European high society. The Pope of Rome first led the trend of eating black truffles, and then the royal families of France, Spain, and other countries followed suit.

For hundreds of years, eating black truffles has been extremely popular in Europe, especially among the French, Italian and Spanish nobility, and once became a status symbol. Black truffles, as the top three famous foods in Europe, still often appear in the list of luxury auctions before the banquet of the rich club.

Matsutake Mushroom

Matsutake Mushroom

Matsutake mushroom is a kind of precious wild edible mushroom. It is delicious and nutritious. It is regarded as a treasure among mushrooms in Japan. It has high nutritional value and special medicinal effects. It has the functions of strengthening the body, improving the stomach, relieving pain, regulating qi and resolving phlegm, and deworming.

Cordyceps Sinensis

Cordyceps Sinensis

Cordyceps Sinensis is a traditional and valuable nourishing Chinese medicinal material, and it is listed as the three major nourishing products together with natural ginseng and deer antler. It has mild medicinal properties and can be eaten all year round. It is suitable for the old, young, sick, weak, and deficient. It has wider medicinal value than other types of tonics.

Cordyceps Sinensis is not a “worm” in winter and a “grass” in summer. Its essence is a fungus – Cordyceps Sinensis of the Ergot family. Modern science has discovered more and more magical effects of Cordyceps Sinensis. In general, Cordyceps Sinensis not only has a regulating effect on the functions of various organs of the human body but also has some direct anti-disease functions.

Cordyceps Sinensis can nourish the lungs and kidneys, stop bleeding and resolve phlegm. It can be soaked in wine and soup, but when it comes to the best way to absorb it, it is still ground into powder or boiled in water.

Cordyceps Sinensis commonly grows on the Qinghai-Tibet Plateau with an altitude of more than 4,000 meters. Due to the strict requirements of the growth environment, the market price is very high.

White Truffles

White truffles

White truffles are one of the most expensive foods in the world. White truffles, like diamonds, are rough and bulky on the outside before being worked, but once carved, they reveal a diamond-like brilliance on the inside. Marble-like texture, ivory-colored patterns, and a refreshing aroma can give people a strong sense of stimulation.

Truffles are a natural fungus that grows mainly under the soil near the roots of oak fibrous roots. But oddly, truffles cannot be farmed, and they are so difficult to find that only trained female pigs and dogs can sniff them.

Truffles are produced all over the world. Among them, the world-famous French “black diamond” black truffle and Italian “white gold” white truffle are the most expensive, and together with caviar and foie gras, they are known as the three largest in Europe and the United States. Treasures.

Truffles are mushrooms that grow mainly in the soil under oak and beech trees, and have nothing to do with “pine”.

There are different varieties of truffles produced all over the world, the United Kingdom has red-striped black truffles, Spain has purple truffles, and Japan also has matsutake mushrooms, but in terms of rarity and deliciousness, French black truffles and Italian white truffles are the most prominent. Until now, no farmed truffles have appeared, only wild ones.

November is the best month for picking truffles. In the process of searching for truffles, Italians will use “pine-hunting dogs” to find out the traces of truffles by smell, and then dig. The French love to use “pine-seeking pig” and designate it as a boar.

The taste and smell of white truffles are described as unique in the world: their appearance is not snow-white, but light brown, and when cooked, it is dark brown and slightly red, and at first, glance looks like carpaccio; its smell is quite strong; It tastes a bit like damp potato chips. After eating, the smell of garlic-like herbs will remain in the mouth for more than 15 minutes.

White truffles, wild plant fungi, similar to mushrooms, porcini mushrooms, etc., are produced in Italy and are praised by the world, only appearing in auctions and media headlines. Because of its preciousness, it is known as a white diamond.

Because truffles are very picky about where they grow, they won’t grow with a slight change in sunlight, water, or the pH of the soil, which is why truffles are so rare.

Italian white truffle, also known as Tuber Magnatum or tuber magnatum pico. So far, white truffles have only been found in Italy and Croatia in the Balkans. The color is slightly golden, light brown (beige), or light brown with tan or creamy patches or fine graining.

The smell is somewhere between garlic and the best parmesan cheese. They vary in size, from the small as the size of a golf ball to the large as an apple. In good years, the world production of white truffles is only 3 tons. Compared with the annual output of about 35 tons of black truffles, it can be imagined how precious it is.

Frequently Asked Questions

1. Why are shiitake mushrooms so expensive?

Speaking of shiitake mushrooms, I believe everyone is familiar with them. It is the second-largest edible fungus in the world. It is known as “mountain treasure” in the folk.

Shiitake mushrooms are not only delicious and fragrant but also rich in nutrients. For example, vitamin B, iron, potassium, and vitamin D, as well as amino acids, cellulose, and other nutrients, can be said to be a high-protein, low-fat nutritional health food and are loved by many people. Therefore, it is not cheap.

2. Why are porcini mushrooms so expensive?

On the one hand, porcini mushrooms cannot be isolated from trees and artificially propagated in the laboratory, so the technology of artificial propagation is not very mature.

Porcini mushrooms on the other hand are rich in choline and vitamins and have a very unique aroma. It is slightly sour and sweet when eaten, which has the effect of improving resistance and strengthening the body. Therefore, it has an irreplaceable position in wild fungi.

3. What is the most popular mushroom? What is the most common mushroom for eating?

It has a strong aroma and delicate taste. It has always been known as the king of mountain treasures. Whether it is fried with fresh mushrooms or stewed with dried mushrooms after drying, it can enhance the umami of dishes and is very popular.