Nature is made up of numerous organisms that give it beauty and variability, highlighting its relevance within the environment and its contribution to the balance of life. Among them, fungi can be highlighted, individuals that collaborate with the development of plant species, they are very popular in various areas of the world due to their medicinal and culinary properties. Next we will learn about the most sought after Mushrooms of Mexico in that country.
Mushrooms in Mexico
The environment is composed of numerous organisms that give diversity to the entire planet, adapting to climatic, environmental and geographical conditions, these factors have influenced the distribution in the various ecosystems. This fact has allowed the distribution of different plant species throughout the planet, being classified as part of the plantae kingdom, but there are other organisms that arise in the natural environment but do not have the basic characteristics of a plant such as fungi.
Fungi are considered as eukaryotic organisms that belong to the fungi kingdom, they are considered a kind of parasites that can arise from decomposing organic matter. They do not have chlorophyll, they have no thallus, they are branched and have filaments and their cell walls are composed entirely of chitin instead of cellulose. Within its classification are molds, yeasts and other mushroom organisms.
Fungi are found in various natural environments, varying in their ecological properties depending on the type of species and ecosystem in which they arise. Depending on the type of species, it will have varied properties, some are optimal for consumption, since its nutritional value is quite high, with a high content of non-starchy carbohydrates and dietary fiber; This fact has caused it to be part of the culinary practices of some countries and a nutritional symbol of some countries.
Mexico has stood out as an ideal region for the growth of mushrooms of various species, being recognized as edible and being part of the Mexican diet since ancient times, where the Aztec people called it Nanacatl which meant in their beloved "meat" and in other regions of Mexico received the name Nanacatepec which meant "hill of the mushrooms" and Nanacamilpa known as the "place where mushrooms grow". These organizations become very important during everyday life for Mexican citizens.
Mexico is one of the few countries that is capable of generating tons of mushrooms annually, considering itself as the country with the largest production that is distributed throughout Latin America. Where the main species that were cultivated and also marketed throughout the country, highlighting species such as white, brown and organic mushrooms, also observing the portobello and others.
Common Mushrooms in Mexico
One of the Megadiverse countries is Mexico, standing out among the top five for its diversity of biological species between natural plants, animals and even a variety of ecosystems. All this makes it a region with numerous reserves that maintain numerous conserved species, among them mushrooms used by Mexican society within their culture and tradition.
In the world there are approximately more than thirty thousand types of different species of mushrooms between poisonous, edible and even some with medicinal properties. They are very nutritious due to their high content of proteins, vitamins, fibers and minerals; Below are the species that are consumed worldwide, mainly in the Mexican territory:
Mushrooms
It consists of a type of fungus that is also known by the name of Paris Fungi, known by its scientific name as Agaricus Bisporus belonging to the Agaricales family, native to Europe and North America, very popular for its nutritional properties and widely used in the gastronomic field. Cultivated in the western regions and are a fundamental source for trade in that region.
The main harvest times are in the autumn time and it usually grows in forested regions. They have a rounded hat shape attached to a simple stem that exposes its lamellae, it has a whitish, delicate and earthy color. In the kitchen they can be consumed in many ways, raw, cooked and preserved; It is recommended not to keep them in humid areas, since their meat is porous and has the ability to absorb water easily, so it is recommended to dry it with a dry cloth.
portobellos
Known as part of the white mushrooms popular in the Mediterranean regions where they are considered to be native, they consist of the same species of Paris mushrooms (common mushrooms) but differ in being much larger, where their hat reaches up to XNUMX centimeters in addition to have a light brown color. Its flavor is exotic and very intense, with a firm, meaty texture, and it is used culinary as a starter, raw or as part of salads.
It is considered the king of mushrooms, they are widely used as a fundamental ingredient in salads, soups and even pizzas. In some countries it is part of the superfoods because it provides a large amount of nutrients for health.
trails
Senderuelas are known as wild mushrooms with the scientific name of Marasmius Oreades, well known for being consumed in various countries, mainly in Spain, popular for their acidic flavor and easy conservation; They have a smooth texture, an almond smell and a very light color. Among its main advantages is that they are not easily attacked by other larvae as long as they are in a dry environment.
These mushrooms are seen on the roadsides and in some meadows, they have a small cap from 2 to 7 centimeters in diameter, they can be convex and conical in shape; Its coloration is light cream tones between brown and reddish.
Trumpets of the Dead
It is a fungus belonging to the Cantharellaceae family, known for its dark almost black color, it is funnel-shaped and can measure up to three centimeters wide and 4 centimeters high, it is very difficult to find due to its dark color since It can be confused with litter from the field. In humid times its color is much more accentuated but in dry times it can be almost gray.
Some people are not attracted by its presentation but it has a very characteristic flavor, used as a condiment either ground, dry or even wet. Its flavor is fruity and gives a lot of taste to the dishes it accompanies.
It is a type of fungus that is used as yellow chanterelle, anacate or chanterelle. It is considered as a type of edible fungus that is located in the regions of coniferous and flat forests; mainly near trees such as oaks, holm oaks and cork oaks. This type of fungus is widely seen in European cuisine, known for being a highly sought after and easily identified edible mushroom; It has a slightly sweet flavor that is why it is used in stews, desserts and other dishes.
gyrgolas
It is also known as oyster mushroom or pleurot, it is obtained in temperate zones and cultivated in various areas of the world. It is considered a type of wild mushroom that is highly sought after and easy to recognize due to its fan-shaped hat, its surface is smooth and shiny, with a dark gray color and depending on the weather conditions, its hue may vary, in some cases it acquires bluish aspects. and pardos.
Likewise, they are known for having an oyster shape or ears, as they mature they come to have yellow and even pink tones; where its aroma is quite strong and characteristic. It is widely used as an accompaniment to rice, pasta or grilled, they take on a significant taste when olive oil and garlic are applied.
Shiitake
Also known as Chinese mushroom or Lentinula Edodes, it is considered an edible mushroom that is native to China and is part of Asian food. It has a light brown color, internally it has a cream color, a very resistant texture and has an intense aroma of wood, which is why it is widely seen in grills, stir-fries and soups. Due to its internal resistance, it can withstand long hours of cooking without losing its ideal properties.
It is a very common ingredient in Chinese restaurants where it is known as the fragrant mushroom for having such a pleasant aroma, in other places it is known as the winter mushroom since its cultivation is preferably in cold weather.
Morels
The morel fungus is known as morcella, cagarrias, morels or múrgoles; They are a type of fungus that has a honeycomb shape. Its coloration is golden brown with an elongated hat shape, in addition to having a spongy shape with an ovoid, spherical or rounded design, with a pink and yellow color very similar to honey, which is why they give the appearance of a wasp nest.
They are used for culinary activities where they are obtained dehydrated but can be hydrated for the acquisition of aromas and some flavors, giving the sensation of the forest, with spicy touches and a smooth texture. They are normally combined to be executed with game meats and highly seasoned stews.
Porcini
Known as Boletus, it is native to the Asian continent, it is a type of fungus widely used for Italian gastronomy where its popularity has spread throughout Europe, being a type of fungus that grows easily in humid places. Its meat is firm, it has a silky texture, a white trunk with light brown layers; its aroma is very rich and with a slight nutty flavor, it can be consumed raw in salads, sautéed with rice and accompanied with pasta.
It should be noted that this fungus has valuable properties against cancer since it acts as a parasitic species in nature, growing from a host insect that lands on a plant. They are used as part of traditional Asian medicine specifically in Tibet, this motivated studies against cancer, observing positive results.
enokis
It consists of a type of fungus that is native to Japan, also known as Flammulina Velutipes or golden needle mushroom, very striking for ecologists due to its wild appearance, mainly in its crops, where they are seen as elongated white mushrooms and thin threads. At first they can grow dark brown, but after a few seconds of contact with the sun they take on a whitish color.
Its shape is quite thin and brittle, they are used for the preparation of soups, salads or some other dish. Its flavor is sweet and with a crunchy texture, it can be easily preserved at low temperatures, it also maintains its condition naturally.
Truffles
It is a type of fungus also known as tuber, it has a relationship with the species of chestnut, walnut, oak and holm oak trees. It is considered as the most expensive mushrooms in the world and with an exorbitant price, its main traders are from France, Italy and Spain; They can be obtained in white and black, being consumed raw or cooked and their form is in sheets, slices, grated or in oil.
It is considered a highly sought-after mushroom as a flavoring agent since it is used to decorate dishes that give them a touch of distinction and difference, therefore, it is used for the preparation of refined culinary recipes.
Matsutake
Known as the pine fungus or as Tricholoma Matsutake, it is a type of mycorrhizal fungus that is widely seen in Asia (China, Korea, Japan), Europe (Finland, Sweden) and North America (United States, Canada). It grows under trees and feeds on all the fallen leaves. It is widely used by the Japanese because it has an aromatic odor very similar to the species, it is considered a very difficult species to harvest, which is why a large investment is required to have access to it.
huitlacoche
It is a corn fungus that grows between the grains of corn, also known as Cuitlacoche and Ustilago Maydis. It is a popularly edible species in Mexico, considered as a pre-Hispanic heritage, well known for its delicate and smoky flavor, smooth texture and pleasant aroma; It is used for dishes such as stews with garlic, epazote or with some sauce. It is also part of quesadillas, tacos, omelettes, soups, among others; its white or gray portions change to a black color as they cook over low heat.
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