A large number of wild or cultivated fungi are appreciated by people in many cultures for food. Wild collected mushrooms are particularly appreciated for their pleasant aroma, flavour and texture. Although a few wild species, like Tricholoma matsutake and Thelephora ganbajun, have an unusual taste, different cultures have developed delicious recipes using mushrooms found in their locality (Ying and Zang, 1994; Sanmee et al, 2003; Wang et al, 2004).