| Laccocephalum mylittae | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Phylum: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Polyporales |
| Family: | Polyporaceae |
| Genus: | Laccocephalum |
| Species: | L. mylittae |
| Binomial name | |
| Laccocephalum mylittae (Cooke & Massee) Núñez & Ryvarden |
|
Laccocephalum mylittae, commonly known as native bread or blackfellow's bread, is an edible Australian fungus. The edible hypogeous fruiting body was a popular food item with Aboriginal people.
It was originally described as Polyporus mylittae by Cooke and Massee in 1892, before being placed in the small genus Laccocephalum by Núñez and 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 fruiting body that Aborigines regarded as a delicacy.[1]