American blusher
Amanita novinupta is a western North American blusher, a forest mushroom recorded as food in Mexico, and one that must be cooked because its raw flesh is toxic.
Mushrooms
Yellow-stemmed bolete
Boletus auripes, the yellow-stemmed bolete, is a forest bolete with yellow fruit bodies under a brownish cap. The catalogue records a regional food use in Mexico, and the paper behind that record could not be read.
Overview
The yellow-stemmed bolete, Boletus auripes, is a forest bolete. Its fruit bodies are yellow apart from a brownish upper cap, and the species is known in English as the butter-foot bolete. It grows in woodland as an ectomycorrhizal fungus, a partner of tree roots, and the catalogue describes it as a wild food record.
Sources for this section
Food use and the Mexican record
The catalogue records a regional bolete food use in Mexico and cites a 2017 paper in the Journal of Ethnobiology and Ethnomedicine for it. That paper could not be opened for this page, so the local names, the preparations and the extent of use in Mexico are not recorded here.
The Wikipedia entry for the species lists it as edible. That general statement is not a local food record, and it does not establish how the mushroom is prepared or how widely it is eaten.
Sources for this section
Habitat
The catalogue describes the habitat as forest and the association as ectomycorrhizal. The host tree and the fruiting season are not given in the evidence read for this page, so neither is stated here.
Sources for this section
Safety and what is not known
No safety assessment of this species was found in the evidence read. Boletes are a difficult group to identify, and several look-alikes differ in edibility, so identification should be confirmed by a qualified expert before any use. Nothing on this page is advice for collecting or identifying wild boletes.
A fuller account would need the Mexican ethnomycological paper, the local names it records and any measured toxin or processing data.
Sources for this section
Places
Mexico
Documented use · Country evidenceCatalogue record of a regional food use; the cited paper was not read, so no locality or tradition is recorded.
Related
More from Mexico
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Boletus barrowsii
Boletus barrowsii, the white king bolete, is a western porcini relative with documented local food use in Mexico. Its pale cap and netted stem are not enough for field identification.
Boletus bicoloroides
A red-and-yellow bolete described from Michigan and also listed in Mexican fungal records. Historical sources classify it as food, but its species limits, Mexican range and safe food use need careful qualification.
Calabrian pepper flakes
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Cantharellus odoratus
Cantharellus odoratus, the fragrant chanterelle, is a North American and Central American oak-woodland fungus. It was sold in a Veracruz market in the 1980s and in Guatemala in 2002, and its name is still disputed.
Cayenne
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Chalciporus piperatus
A peppery woodland bolete with historical edible labels and reported condiment use in Querétaro. Current mycological references call its edibility suspect or unestablished; this entry does not recommend consumption.
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Sources
WikipediaIdentity · Food use
Boletus auripesFruiting bodies yellow apart from a brownish upper cap; common name butter-foot bolete; listed as edible.
Cited in: Overview; Food use and the Mexican record; Habitat; Safety and what is not known
Springer / BioMed CentralFood use · Geography
Journal of Ethnobiology and Ethnomedicine, 2017 (supplied catalogue source)Supplied source for the Mexican food-use record; the full text was not reachable for this page.
Cited in: Food use and the Mexican record; Safety and what is not known