XoxocoyoliLaccaria trichodermophora
Xuxocoyoli · Xocoyul · Morenito · Clavito · Xocoyoli (San Isidro Buensuceso, Tlaxcala)
Laccaria trichodermophora is a wild edible mushroom associated with young pines in Mexico's Transmexican Volcanic Belt. It is sold in markets in central Mexico and used in traditional cooking in Tlaxcala.[4][5][6]
Edible. Eat it cooked. Never eat a wild mushroom identified only from photos.
- Season in Mexico
- HabitatPine forests
- FamilyHydnangiaceae
How do you identify Xoxocoyoli?
- Cap
- 1-7 cm; convex, becoming flat. Brownish orange to reddish brown, with hairs or scales.[2]
- Gills
- Attached to the stem; pinkish flesh-colored.[2]
- Stem
- 2-12 cm long and up to about 1 cm thick; hairy, colored like the cap.[2]
- Basal mycelium
- Purplish at first, soon fading to whitish.[2]
- Flesh
- Thin and pinkish flesh-colored.[2]
- Spore print
- White.[2]
Can you eat Xoxocoyoli?
It is edible. Eat it only after an expert confirms its identification, and cook it thoroughly. Similarities among Laccaria species can require microscopic examination.[3][7][8][9]
Where and when does Xoxocoyoli grow?
It forms ectomycorrhizal associations with trees. In Mexico, it primarily associates with young pines, including Pinus montezumae and Pinus hartwegii, in the mountains of the Transmexican Volcanic Belt.[6]
It fruits during the rainy season. The Mexican sources reviewed describe this season without specifying a monthly calendar for the species.[5][6]
The records reviewed include Chichinautzin, in Morelos-Mexico City, and La Malinche, in Tlaxcala-Puebla. Its range includes Mexico and the southeastern United States, with additional reports from Central and South America.[5][6]
