Fried chicken mushroomLyophyllum decastes
Clustered domecap · Clavitos · Hongo blanco · Blanquito
Lyophyllum decastes is an edible mushroom known in Mexico as xolete and clavito. It forms compact clusters on soil beside paths and in woods. Its sale in traditional markets and resemblance to other mushrooms make accurate identification important.[1][4][6][9]
Edible. Eat it cooked. Never eat a wild mushroom identified only from photos.
- Season in Mexico
- HabitatPaths and woodland soil
- FamilyLyophyllaceae
How do you identify Fried chicken mushroom?
- Cap
- 3-12 cm; convex to flat, smooth; grayish brown, yellowish brown or brown.[1]
- Gills
- Close, white; may yellow with age. Attachment to the stem varies.[1]
- Stem
- 5-10 cm long; up to 2 cm thick. Smooth, dry and whitish.[1]
- Ring and volva
- Ring and volva absent.[1]
- Flesh
- White, thick and firm.[12]
- Spore print
- Pure white.[1]
Can you eat Fried chicken mushroom?
It is edible. Eat it only after an expert confirms the identity of your specimens. Cook it thoroughly and avoid eating it raw. It is more difficult to identify than some other edible species.[1][5][9][10]
Where and when does Fried chicken mushroom grow?
It grows on disturbed soil, beside paths and in woods. Mexican strains have been isolated in association with Abies religiosa.[1][4]
Mexican literature reports June through August for edible Lyophyllum species including L. decastes. The species is specifically recorded in June in Ixtenco, Tlaxcala.[5][7]
Published records include Amanalco, Ixtenco and Tequila Volcano. CONABIO reports Canada, the United States, and western and central Mexico. Some Mexican records use a broad interpretation of L. decastes.[3][5][6][7][8]
Names in Mexico
About the name
L. decastes s.l. covers identifications made in a broad sense. A Mexican study described L. herrerae from specimens previously identified as L. decastes, L. aff. shimeji and Lyophyllum sp. Local names and older records need this taxonomic caution.[5]
