Hericium rajendrae is a species of edible fungus in the family Hericiaceae native to the Himalayas, first described by Upendra Singh and Kanad Das in 2019. It can be distinguished from other Hericium growing in India by reddish white to pale red coloured fruiting bodies.[1] It is collected and eaten by the local population, and called by them Lal guchha chyun in Garhwali language.
| Hericium rajendrae | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Hericiaceae |
| Genus: | Hericium |
| Species: | H. rajendrae
|
| Binomial name | |
| Hericium rajendrae K. Das, Singh, 2019
| |
References
edit- ^ Singh, Upendra; Das, Kanad (2019-05-15). "Hericium rajendrae sp. nov. (Hericiaceae, Russulales): an edible mushroom from Indian Himalaya". Nova Hedwigia. 108 (3–4): 505–515. doi:10.1127/nova_hedwigia/2019/0527. ISSN 0029-5035. S2CID 108647438.