Armillaria mellea (scientific name: Armillaria mellea (vahl) p.kumm): It belongs to the genus Armillaria, and its fruiting body is generally medium-sized. Cap diameter 4- 14cm, light khaki and honey to light brown. Old brown, with flat or erect scales in the middle, sometimes with smooth and striped edges. Mushroom meat is white. The bacterial folds are white or slightly pink, and dark brown spots often appear when they are old. The handle is slender, cylindrical, slightly curved, the same color as the cap, fibrous, soft and hollow inside, and slightly enlarged at the base. The fungus ring is white, with the upper part of the stalk. When it is young, it is often double-layered and soft, and it is creamy in the later stage.

In summer and autumn, it is clustered on the trunk base, roots or fallen trees of many conifers or broad-leaved trees. Edible, fragrant after drying, but slightly bitter, it must be treated before eating, and the yield is large in coniferous forests. Widely distributed in temperate regions of the northern hemisphere.