Laccocephalum mylittae
| Laccocephalum mylittae | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Polyporales |
| Family: | Polyporaceae |
| Genus: | Laccocephalum |
| Species: | L. mylittae |
| Binomial name | |
|
Laccocephalum mylittae (Cooke & Massee) Núñez & Ryvarden (1995) |
|
| Synonyms | |
|
Polyporus mylittae Cooke & Massee (1892) |
|
Polyporus mylittae Cooke & Massee (1892)
Laccocephalum mylittae, commonly known as native bread or blackfellow's bread, is an edible Australian fungus. The hypogeous fruit body was a popular food item with Aboriginal people.
It was originally described as Polyporus mylittae by Mordecai Cubitt Cooke and George Edward Massee in 1893, before being placed in the small genus Laccocephalum by Núñez and Leif Ryvarden in 1995.
The bumpy whitish cap has wavy margins and sprouts from an underground stipe. It grows in rainforests and eucalyptus forest. The stipe is attached to a large underground fruit body that Aborigines regarded as a delicacy.
Recorded from areas around Perth and from states in southeastern Australia, Laccocephalum mylittae, is a large, edible - though not particularly tasty - fungus that grows in rainforest and eucalypt forests. Fungimappers at the Sunnybrae Restaurant in Birregurra, Victoria tried a variety of ways to cook a specimen from the Otways in 2008
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