Species Diversity of Edible MushroomsⅠ–Four New Laccaria Species from Yunnan Province, China

As symbiotic mycorrhizal associates, species within the genus Laccaria play pivotal roles in forest ecosystems, specifically forming ectomycorrhizal relationships with the root systems of various plants. Some Laccaria species are recognized for their edibility, holding potential as a sustainable food source in the context of future food security and dietary diversification. In this study, species diversity of Laccariain Yunnan was investigated, and four novel species were identified. Their taxonomical positions and phylogenetic affinities were confirmed through the phylogenetic analysis base on ITS, nrLSU, tef1-αand rpb2 sequence data. Macro- and micro-morphological characteristics of the new species are also given here. Laccaria browniisp. nov. has dark to slightly desaturated orange pileus, stipe context broadly fistulose and soft orange, and relatively smaller cheilocystidia and pleurocystidia. Laccaria orangeisp. nov. has hemispherical to paraboloid pileus, abundant narrowly clavate, flexuose, and branches cheilocystidia. Laccaria rubersp. nov. pileus is red on the margin, clearly striate on thepileus surface, basidia clavate, mostly 4-spored, rarely 2-spored. Laccaria stipalbasp. nov. stipe surface is white, long sterigmata (4–13 μm × 2–3 μm), pleurocystidia narrowly clavate to subclavate, flexuose or mucronate, rarely branch. Descriptions, illustrations and phylogenetic analysis results of the new taxa are provided. In addition, the new taxa are compared with closely related taxa.