In various regions, the commitment to edible mushrooms as a driving force of gastronomy and rural life is growing. Through training sessions, exhibitions, and festivals, producers, chefs, and the general public gather around this resource that combines tradition and business opportunities. At the same time, scientific research and popular education provide practical knowledge to harness their potential with sustainability and food safety criteria, giving rise to new local and commercial initiatives. a busy agenda of activities.
The trend connects the countryside with the city: workshops to start homegrown crops, fairs with tastings and product sales, and gatherings where harvesting, conservation, and processing techniques are shared. It's an ecosystem that, while maintaining biocultural diversity, is generating income and strengthening the culinary identity of each region. edible mushrooms protagonists.
Rural training and entrepreneurship with edible mushrooms
In Chillán, Chile, Prodesal organized a practical workshop for thirty farmers with the goal of opening a complementary source of income on a small scale. The Directorate of Economic and Productive Development emphasized that, with specific tools and technical support, oyster mushroom cultivation can be adapted to small spaces and seasonal work schedules. accessible and in-demand cultivation.
The activity responded to concerns raised by the Social Control Board and is part of the municipal partnership with INDAP. The session, led by agricultural engineer Betsabé Garrido Gutiérrez, addressed the propagation of mycelium and the development of derived food products. Among the nutritional arguments, it was highlighted that oyster mushrooms have a very high assimilable protein content, around 97%, comparable to that of eggs, making them an attractive option for diets with lower meat consumption. versatility of the oyster mushroom.
On the culinary front, applications ranging from pâtés to burgers and nugget-like bites were demonstrated, encouraging participants to experiment based on local tastes and ingredient availability. At the end, each participant took home a bag of substrate to begin home production, a gesture that accelerates the transition from learning to practice. transition to home cultivation.
From a production perspective, some farmers considered the possibility of restructuring in the face of declining crops, highlighting that mushrooms, in addition to providing food, contribute to improving the soil and opening doors to more demanding markets. This short-chain vision, with territorial identity, has been particularly popular among small farms seeking to diversify. rural reconversion and its potential.
In Argentina, the Potschka Neighborhood Community Integration Center (Leandro N. Alem) hosted an introductory training program focused on rurality as part of the Rural Women's Program. With support from the municipality and the Ministry of Family Agriculture, the training program seeks to strengthen women's role in family farming and promote diversified farms with a sustainable approach. Training with a gender and local development perspective.
Fairs and festivals that put mushrooms on the map
In Mexico City, the Mushroom Fair in Cuajimalpa offers several days dedicated to trying recipes based on a variety of edible species. Admission is free and the fair is open from 9:00 a.m. to 22:00 p.m. The fair is located on the esplanade of the city hall, located on Avenida Juárez s/n. To get there by public transportation, direct buses depart from the Tacubaya, Chapultepec, and Observatorio metro stations. meeting for families and gastronomy.
Mexico's relationship with mushrooms goes back centuries: in the Aztec worldview, Nanacatzin was the deity associated with their nocturnal appearance, and the word nanacatl referred to these organisms as flesh. Today, interest goes beyond taste, as their functional and medicinal properties attract scientific attention. tradition and science united.
Regarding diversity, agricultural sector sources indicate that there are an estimated 14.572 species of mushrooms in the country, with several thousand already identified and around XNUMX considered edible. In production, around XNUMX tons of mushrooms are harvested each year, with states like Guanajuato playing a prominent role. growing domestic market.
Some species are especially appreciated in the local cuisine: bird's feet, pancitas (small mushrooms), tecomates (small mushrooms), and yellow mushrooms, not to mention the emblematic huitlacoche (a type of mushroom). This mosaic also combines cultivated and wild varieties, reinforcing the culinary offerings and the creativity of the cooks. identity flavors.
In Tlaxcala, Teolocholco celebrates the Edible Mushroom Festival and Indigenous Gastronomic Showcase as part of its patron saint's day fair. More than 20 traditional cooks offer free tastings of mushroom dishes and invite people to bring their own plates and cups to reduce waste. Additionally, there are some 40 exhibitors, including artisans and producers, and a program featuring an instrumental concert, traditional dance, and presentations by specialists from the UATx and Coltlax on diversity, nutrition, and the ecological relevance of the fungal world. gastronomy and scientific dissemination.
The day concludes with a mushroom dish competition, awarding prizes to the best proposals, and with discussion groups between local cooks and mushroom makers to share their knowledge. Municipal authorities emphasize that this event strengthens cultural pride and regional identity, while also boosting local commerce. activation of local economies.
In Xalapa, Veracruz, the Forest Mushrooms festival brought together food samples, workshops, and conferences. It was emphasized that regional cuisine has adapted to a wide variety of fresh mushrooms available several months a year, with preparations ranging from broths and salads to empanadas, tacos, and tamales. The bonfires of the Las Vigas region also featured dried products, useful for enjoying out of season. Conservation techniques increase consumption.
The mushroom harvesting work performed by the hongueras is demanding and requires long walks and extensive knowledge of the forest. For safety reasons, it is recommended to purchase mushrooms from experienced harvesters and avoid unguided harvesting. These training sessions emphasize that correct species recognition is the best prevention. buy from expert hands.
The Autonomous University of Chapingo, together with mushroom-growing communities and specialists from various institutions, promotes the Mushroom Fair at the Zoquiapan Experimental Forest Station (Ixtapaluca). Under the motto "Conserve, learn, and enjoy," it includes wild mushroom exhibitions, canning workshops, lectures, and guided tours to value the resource and promote responsible use of ecosystems. responsible mycological tourism.
Nearly seventy edible species have been recorded in the Zoquiapan area, with a notable presence of the genera Russula and Ramaria. This local knowledge serves as a basis for differentiating species suitable for consumption and for recognizing their ecological role in coniferous forests. local inventories.
Among the most popular varieties, both wild and cultivated, there are options that stand out: are already part of everyday life in markets and kitchens:
- Shiitake y enoki, common in fusion cuisine proposals
- Mushroom y oyster mushroom, accessible and easy to grow
- Porcini mushrooms y truffle, appreciated for their intense aroma
- huitlacoche, a classic of Mexican cuisine
For producers looking to get started, workshops and fairs offer a first introduction to substrates, mycelium, and hygiene protocols, as well as guidance on sales channels and current demand requirements. For the general public, these events are an opportunity to try recipes, identify species, and learn about the life stories behind each basket. hands-on learning.
The combination of workshops, festivals, and outreach activities is consolidating a network that strengthens small producers, enriches the culinary offering, and highlights a unique biocultural heritage. With verified information, technical support, and respect for the forest, They gain ground in the local economy and palate.
