The fungi of New Zealand consist of an estimated 20,000 - 22,000 species, of which only 34% are known. There is a high diversity of New Zealand native fungi, with about 1,100 species occurring in association with native Nothofagus or Metrosideros. About a third of the known species are exotic, having been introduced by humans.
Worldwide there is estimated to be over 1.5 million species according to the Hawksworth ratio of 1:6 (vascular plants to fungi). However, worldwide only 5% of these taxa have been classified and extreme environments remain understudied. Of these known species there are 3,000 edible mushrooms, of which 200 are eaten by humans.
All around the world mushrooms are prized as nutritious, tasty, and bioactive. New Zealand is no different. Humans settled in New Zealand after fungi had already established and began their settlement in conjunction with these organisms, first used by indigenous Māori. This has resulted in rich and persistent cultural use with an understanding of both endemic and introduced fungi. Māori use of fungi as both food and medicine is under-researched but can be found in the folklore and names that accompany native mushrooms. Their medicinal value in society has persisted, with compounds found in mushrooms making up 25% of molecules used by pharmaceutical companies.
As more people have made their way to New Zealand, so have many introduced species, some which have adapted well and became foraging favourites, while others, like black truffles (Tuber melanosporum), have struggled to form associations with native plants, but could have high economic value.
Manaaki Whenua – Landcare Research holds the New Zealand Fungarium, one of the largest public collections in the southern hemisphere. Manaaki Whenua has over 100,000 fungal specimens (109,584 listed in 2023), including all type specimens in New Zealand, and some specimens from the wider Pacific.Manaaki Whenua Landcare Research, 2023 Annual Report Part 01. ISSN 1172-7942.
Edible fungi
Te pūtawa, Laetiporus portentosus One of the many species that grow on native beech (Nothofagus) trees, pūtawa grows on dead logs for weeks until it reaches its maximum size. Found in the North Island and locally just north of Christchurch in the South Island, this bracket fungi can grow up to 30 cm across and 6 cm thick. Māori used these fungi as a fire starter when moving around, as the fungus burns very slowly and is hard to put out, requiring complete smothering. Similar species found elsewhere in the world have been known to have this same purpose – including lighting cigarette papers. There are records of this fungus being used for medicinal purposes, specifically to maintain pressure on bleeding wounds with strips of pūtawa acting as a naturally absorbent and elastic bandage.Sheldrake, M. (2021). Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures. Random House Trade Paperbacks. Because this species falls from their host when mature, this has made getting a reliable sequence in the New Zealand Fungarium collections difficult.
Fungus icicles: Hericium novae-zealandiae, pekepeke-kiore Hericium novae-zealandiae, Pekepeke-kiore in Māori, or fungus icicles more commonly, can grow between 5–25 cm in diameter. They are found in the autumn months of the Southern Hemisphere (March–July) and were harvested by Indigenous Māori as a food source. This fungus is a decomposer, breaking own dead wood to provide energy to create its unique fruiting bodies on rotting trees. This mushroom has been experimented on both in cuisine and medicine with potential antibacterial properties.
The closely related Herecium erinaceus (Lion's Mane) is a popular mushroom found on sawdust in Asia, suggesting that Pekepeke-kiore may have been eaten in New Zealand prior to colonial settlement, but there are few accounts to back this up. This Hericium species has been named by both Pakeha and Māori for its distinctive fruiting bodies which appear like white icicles climbing along the forest floor and rotting logs. Its Māori name comes from the verb 'pekepeke' meaning to jump and the noun 'kiore' which is a native rat in New Zealand – describing its furry texture and sporadic network.
Related to Lion's mane, there is support that this fungus improves cognitive functioning and nerve regeneration.
Flower fungus: Aseroë rubra, puapu-a-autahi Looking like starfish, these fungi are bright red and stink and were unlikely to have been eaten often due to their strong smell. When mature these fungi have a slime on their base, called 'gleba' that smells like rotten meat and attracts flies which helps them spread spores. The smell of gleba can last hours when transferred onto other organisms and materials.Van de Geyn, J. Aseroë rubra Labill., 1806.
They are known commonly as the 'Flower fungus' as it has 5–9 red petal-like arms on its fruiting body which can be seen above its soil substrate. The fruiting body can grow to 80mm long, with a 35mm diameter disc.
This species is no longer common in Aotearoa, but it can be found around the world, common in Australia and South Africa. Aseroë rubra is famous for being the first fungal specimen recorded in Australia on 1 May 1972.
Wood ear: Auricularia cornea, hakeke Named 'wood ear' because they grow on wood like a rubber ear, lacking both a stipe and gills. This species is common on dead wood and is found in spring, summer, and autumn and can grow from 15 to 20 cm in diameter. Records of moteatea (Māori chants) suggest this food was only eaten in times of famine, as it doesn't have much flavour. Today they are cooked with other food that will give it flavour.
Wood ear also has anecdotal medicinal purposes; in Chinese medicine it is used to lower body heat and strengthen blood vessels and the cardiovascular system when treating colds and fevers. Māori use Hakeke as a treatment when recovering from karaka (Corynocarpus laevigatus) or tutu (Coriaria arborea) poisoning as it grows on these trees.
Hakeke was a prized export trade in New Zealand from 1870 to 1900 with China, creating a source of income in New Zealand. So lucrative as an export trade it was dubbed 'Taranaki wool' as it was just as profitable as the New Zealand wool trade overseas. This trade is no longer present, instead hakeke from Chinese commercial farms is often imported into New Zealand.
Poplar mushroom: Cyclocybe parasitica, tawaka
Known as Tawaka in Te Reo Māori, this mushroom has been recorded growing on both dead and living trees from late summer to autumn, predominantly in the South Island. Tawaka is parasitic to several native and introduced species and is identified by a hanging 'veil' which drops when the fruiting body matures. The fruiting body can be between 8–12 cm in diameter and has history as both food and medicine. Tawaka is eaten by steaming the fungus.
Oral history dictates that Tawaka can be given to treat fevers, pregnant women, and to treat karaka and tutu poisoning. Alongside these believed medicinal benefits, Māori believe that eating Tawaka before gardening will cause gourd crops to die – however, there is not imperial evidence to support this yet.
The first records of this fungus in New Zealand by Colenso incorrectly identified it as Agaricus pudicus. This was not re-evaluated until 1982 by Stevenson, thanks to illustrated drawings by John Buchanan which did not match the species description Tawaka had been assigned to. It was common for this to happen as botanists were from the Northern Hemisphere with extensive records, most of which are similar but not the same as the biota found in New Zealand.
Brown oyster: Pleurotus australis Another edible native fungus is the brown oyster mushroom, part of the genus Pleurotus, which are favoured for eating as they are less slimy when cooked. This fungus grows mainly on manuka (Leptospermum scoparium) and native bush but can be found growing in the roots of trees either solitary or in clusters. These can be found in Australia, New Zealand, and Malaysia. Their general distribution is in the North Island of New Zealand, but there have been sightings of them in the upper South Island.
They are named after oysters for their slight fishy tase and shell-like appearance due to an inrolled margin when growing.
Velvet shank: Flammulina velutipes
The velvet shank group are winter species that can survive being frozen. This fungus can be found in the native bush of every region of New Zealand except Northland. The caps range from 3–9 cm in diameter, and form fruiting bodies from April to September.
The New Zealand variation is closely related to enoki, despite having very different phenotypes. Enoki and the velvet shank taste similar, with enoki being commercially cultivated in China for over 1000 years. Velvet shank can be mistaken for the poisonous funeral bell (Galerina marginata).
Giant puffballs: Calvatia gigantea, pukurau
Giant puffballs can grow up to 50 cm. The largest recorded puffball in New Zealand weighed 7 kg. They tend to grow in open areas like fields and gardens in summer and autumn months throughout the world. While these puffballs can grow large, like other Calvatia species they should only be consumed when young before they turn brown and begin releasing spores. This species is commonly eaten and used as off-label treatment, but when consumed mature they can cause gastrointestinal infections and acute respiratory disease (when consumed in large amounts).
They have a spongy texture and a nutty flavour which meant they were both eaten by Māori and used as bandages on bleeding and burn wounds for its styptic qualities. They have an anaesthetic compound making them useful for beekeeping, as tumour suppressants, with bioactivity that acts as an anaesthetic, antioxidant, anti-cancer, and antidiabetic. Because of these qualities they are the most bioactive species in the Calvatia group, but all the species contain Calvatic acid, making this genus a common occurrence in indigenous cultures for food and medicine.
Mice studies have shown giant puffballs to be a potential tumour-suppressant but has not yet been approved as a therapeutic option outside of these mice trials. These puffballs are a common source of treatment for diabetics as they are low in sugar but can block 50% of the enzymatic activity which causes diabetes symptoms. This helps regulate blood sugar and insulin in the body.
Known as pukurau by Māori, this fungus is particularly abundant in Waipukurau, along the river for which it is named. The name translating to 'water of pukurau', the river being used to wash the puffballs before they were eaten.
There are four species of Calvatia in New Zealand, suspected to be self-introduced: Calvatia gigantea and three variations of Calvatia craniiformis.
Coprinus comatus, shaggy inkcap These distinctive white fungi grow in disturbed soil from February to June all across New Zealand. Their caps are longer than they are wide-ranging from 4–8 cm across and 6–20 cm tall and a stipe of 6–40 cm long. This fungus gains its name from a process called autodigestion: the cap emerges in the morning and then begins dropping spores dissolving from the bottom upwards as it does so. This is to help the spore propagate with wind before the fruiting body disintegrates.
These mushrooms are edible, but they have a very short mature phase, requiring immediate harvest as the cap opens within a few hours and starts dropping spores. This mushroom is commonly consumed in Asian countries and has been found to have medicinal benefits such as antioxidant, anti-inflammatory, antibiotic, and antibacterial qualities.
Fairy ring champignon: Marasmius oreades