Taking advantage of the fact that we’re in Mushroom Month, popularly known as “Hongosto ,” we want to delve into the fascinating world of mushroom varieties in Mexico . Our country is a true paradise for mushroom lovers, home to nearly 400 edible species, making us the second most diverse country in the world, behind only China
Since pre-Hispanic times, mushrooms have been a pillar of our culture, appreciated not only for their flavor but also for their medicinal and cultural properties.
Although globalization has distanced us from this ancient food, mushrooms have made a strong comeback in the last decade, largely thanks to mycotourism . This activity has allowed more people to recognize the value of mushrooms, their incredible nutritional richness, and the role they play in our ecosystem.
Hidden Wealth: Benefits and Uses
Beyond their delicious flavor and their resemblance to meat, mushrooms are a nutritional treasure. Although they are almost 90% water, they are packed with health benefits. They are an excellent source of B vitamins, minerals such as iron and phosphorus, and antioxidants that strengthen the immune system.
However, this rediscovery is not without risks, as not all species that grow in the wild are safe to eat.
The usefulness of mushrooms goes far beyond cooking. They have been essential for:
- Medicine: Penicillin, one of the most important antibiotics in history, was obtained from them.
- The food industry: They are used as preservatives, colorants and flavor enhancers.
- Fermentation processes: They are essential in the production of cheeses and traditional beverages such as pulque.
This knowledge about mushrooms is safeguarded by the “hongueras,” women who have inherited this ancestral wisdom. Their experience is invaluable in identifying edible mushroom varieties and avoiding poisonous ones.
Beware of Risks: Distinguishing Danger
Mycology tourism is an excellent way to reconnect with nature and our roots, but it must be practiced with extreme caution. It is very difficult, if not impossible, for an inexperienced person to distinguish an edible mushroom from a poisonous one by sight alone. Many toxic species mimic the appearance of safe ones, which can lead to serious poisoning.
Symptoms of mushroom poisoning may include:
- Abdominal pain and general malaise.
- Nausea, vomiting and diarrhea.
- Dizziness.
If you or someone you know consumes wild mushrooms and experiences any of these symptoms, seek medical attention immediately and report what they ate. Prevention is key, so the best way to enjoy mushrooms is to purchase them at established markets or from trusted vendors.
How to enjoy mushrooms safely
While the rainy season from June to November is ideal for mushroom growth, harvesting should only be done with expert guidance. Don’t rely on guides from other countries, as mushrooms can vary.
In places like Amanalco, Amecameca, Jiquipilco and Ocoyoacac , among humid paths and fragrances of wet earth, wild mushrooms emerge as small hidden treasures.
August, affectionately nicknamed “mushroom” by local foragers, marks the peak of the mushroom tourism season. During this month, the abundance of mushrooms transforms every trip into an exciting and delicious hunt.
This experience goes beyond a simple excursion ; it becomes a ritual: walking attentively, learning to observe, harvesting with respect, and, at the end, sharing a meal. Local guides, who grew up among the trees, teach how to identify edible species—around 40 of the 140 recognized in the region—and how to harvest them without harming their environment.
Varieties of edible mushrooms
Mexico is home to an impressive diversity of mushrooms that are a culinary delight. Here are some of the most popular and safe varieties you can find in markets and stores:
- Mushroom (Agaricus): The most famous mushroom worldwide. It has a white cap and a smooth texture. It’s very versatile in the kitchen.
- Portobello: This is a large, mature mushroom with a more intense flavor and a meaty texture.
- Huitlacoche (Ustilago maydis): Known as “Mexican caviar,” this is a grayish fungus that grows on corn cobs. It has a smoky, earthy flavor.
- Mushroom: A mushroom with a fan-shaped cap. They come in a variety of colors, including white and gray. They are firm and have a delicate flavor.
- Bird’s Feet: Elongated and branched, white in color. They have a crunchy texture.
- Shiitake: Of Asian origin, this mushroom with a dark brown cap is highly appreciated for its intense flavor and medicinal properties.
Poisonous Mushrooms: Which Ones to Avoid
Harvesting wild mushrooms should only be done with expert guidance. It is very difficult, if not impossible, for an inexperienced person to distinguish an edible mushroom from a poisonous one by sight alone. Many toxic species mimic the appearance of safe ones, which can lead to serious poisoning and even death.
Here are some dangerous species and how they are described:
- Amanita phalloides (Amanita phalloides): One of the most poisonous mushrooms in the world. It has a greenish-brown cap with white gills underneath. It can be confused with button mushrooms.
- Amanita muscaria: Hallucinogenic mushroom with a white stem and a red cap with white spots. It causes gastrointestinal problems and hallucinations.
- Chlorophyllum molybdites: It is often mistaken for an edible mushroom. To distinguish it, look at the color of its spores: if they are green, it is toxic.
If you or someone you know consumes wild mushrooms and experiences symptoms such as abdominal pain, nausea, vomiting, diarrhea, or dizziness, seek medical attention immediately and report what they ate. Prevention is key, so the best way to enjoy mushrooms is to purchase them at established markets or from trusted vendors.
Mushrooms are a gift from nature, full of flavor and health benefits, as long as they are consumed with the necessary knowledge and caution.
A call to value our fungal diversity
“Hongosto” is more than just a play on words; it’s an invitation to celebrate and protect the wealth of mushroom varieties in Mexico . By consuming them safely, whether in a restaurant or at home, we not only nourish our bodies but also support an ancient tradition and the communities that keep it alive.
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