Edible wild mushrooms are non-timber forest products (NTFPs) of dietary, nutritional, economic, and medicinal importance. This study aims to highlight the importance of edible wild mushrooms with a view to promoting their use. To this end, an ethnomycological survey was conducted among 81 people in the localities of Ganoufla and Gonazofla in the department of Sinfra. The results of the survey identified 14 species belonging to six families, namely Psatyrellaceae, Lyophillaceae, Agaricaceae, Strophariaceae, Auriculariaceae, and Pluteaceae. The most commonly consumed species are Volvariella volvacea, Psathyrella tuberculata, and Termitomyces letestui, with respective proportions of 95.45%, 90.9%, and 70%. These three mushrooms have a fairly good shelf life, ranging from one to four days depending on their stage of development. They are most commonly used for food, with an estimated proportion of 70.60%. Taken together, these results show the importance of edible wild mushrooms in the daily lives of local populations.
Yao et al. (Sat,) studied this question.