All Certified Identifiers in the State of Wisconsin are listed below

Species covered by Essential Certification:
Morels - all WI species in genus Morchella
Chanterelles - all WI species in genus Cantharellus
Trumpets - all WI species in genus Craterellus
King Boletes / Porcini - all WI species in the Boletus edulis clade
Oyster fungi - all WI species in genus Pleurotus including the invasive/non-native Pleurotus citrinopileatus when found wild.
Hedgehog mushrooms - all WI species in genus Hydnum
Lobster mushrooms - Hypomyces lactifluorum on species of Lactifluus and Russula
Lion’s Mane, Bear’s Head, and Comb Tooth - all WI species in genus Hericium
Matsutake - in Wisconsin our species is Tricholoma magnivelare
Maitake / Hen of the Woods - Grifola frondosa
Chicken of the Woods - Laetiporus cincinnatus, Laetiporus volkii and Laeitporus sulphureus  only - Laeitiporus huroniensis is not approved. All certified identifiers are advised to not sell any Laetiporus species growing on conifers to be sure.
"Salisbury Steak of the Woods" / Resinous polypore - Ischnoderma resinosum
Pheasantback / Dryad's saddle - Cerioporus squamosus
Giant Puffball - Calvatia gigantea
Other WI Puffballs in the genus Calvatia - Calvatia cyathiformis,  Calvatia craniiformis
Ganoderma Species called "Reishi" in WI - Ganoderma tsugae, Ganoderma applanatum, Ganoderma sessile,
Chaga - Inonotus obliquus sclerotia
Turkey Tail - Trametes versicolor species complex

All fungi sold as wild, fresh foraged fungi to chefs/restaurants and grocery stores in Wisconsin must be free of rot, notable bug damage, and brushed of major debris before sale. No processing, however, is allowed. Only those with certified kitchens and any other relevant licenses may process foodstuffs for sale. The fresh wild foraged fungi will have been harvested with a judicious clean cut, collected in an breathable, clean container such as a basket or loose paper bag, unmixed with any other fungi collections, "field dressed" with debris brushed off and checked for hidden creatures to be removed. The collected fungi will be swiftly removed to a cool, dry, dark clean place for temporary storage before sale within 7 days of harvest.

Fungi will not be kept in "the danger zone" of 41 degrees F to 135 degrees F (including room temperatures) for any appreciable time between harvest and sale. Fresh fungi will also not be stored fully frozen before sale.

The Wisconsin Wild Mushroom Statement of Sale form will be filled out for each fungi collection sold in full and will be kept with that collection including after sale. The form will be given by the wild fungi seller to the restaurant or grocery store that purchases the fungi. The form will be retained at least until 90 days after the fungi in the collection have been sold to consumers. These forms will be kept legible and available to any health inspectors or other government personnel. All certified identifiers are advised to be ready to participate in investigations into incidents with adverse outcomes to eating the wild foraged fungi they have sold, if any occur.

Certified identifiers may identify fungi collections for sale that were collected by other individuals, but must be doing so while confident of their identifications. Some species may be identified readily without the context of being present at the moment of collection in the wild, others will require that environmental context. The certified identifier must use her or his own judgement in lending identifying services to collections not made in person that will be sold to restaurants or grocery stores. The certified identifier is also in those cases responsible for ensuring the collections are stored properly in the maximum of 7 days before sale and that the statement of sale form is correctly filled out and given to the purchaser with sale. The certified identifier's own name will appear on the form as the identifier, and the different individual who was the collector will also be recorded.

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Certified Identifiers are Alphabetized by Last Name