Armillaria mellea
Although "Tapinella atrotomentosa" mushrooms are not generally considered edible, they have been used as a food source in parts of eastern Europe. Tests on the chemical composition and free amino acid levels of the mushroom suggest that they are not considerably different from other edible gilled mushrooms such as "Armillaria mellea". Linus Zeitlmayr reports that young mushrooms are edible, but warns than older ones have a foul bitter or inky flavour and are possibly poisonous. The bitter flavour is allegedly improved by boiling the mushrooms and discarding the water, but is indigestible to many.