Clavito: edible wild Mexican mushroom

What is it?

Clavito is an edible wild mushroom that grows in temperate pine and oak forests of central Mexico, belonging to the species Lyophyllum decastes and known in other regions of the world as fried chicken mushroom or hongo agrupado. It gets its popular name from the shape of its caps, which resemble small nails when they are young and develop in compact groups on the forest floor. It is gathered mainly during the rainy season, between July and October, in the states of Mexico, Tlaxcala, Puebla, Hidalgo and Veracruz, where it forms part of the rich ethnomycological tradition of the Nahua and Otomi peoples. Its firm flesh, mild flavour and versatility make it one of the most prized mushrooms of the season in rural highland markets, where it is sold fresh by gatherers to urban mushroom lovers.

Origin and history

The consumption of wild mushrooms in Mexico has a millenary history documented by ethnomycology. Researchers such as Gaston Guzman, a pioneer of the discipline in the country, showed that Mesoamerican peoples knew and used more than 200 species of edible mushrooms, including clavito and other highland species. Fray Bernardino de Sahagun, in Book XI of the Florentine Codex, mentions several types of nanacatl (mushrooms in Nahuatl), both edible and ritual. The species Lyophyllum decastes, known in Europe as fried chicken mushroom, has also been used in Asian and European cultures, which demonstrates the universal knowledge of its edibility. In Mexico, the tradition of gathering clavito has been passed orally between generations of peasant women, who know the places where it fruits each season. Larousse Cocina and ethnomycological work by the Institute of Ecology (INECOL) and the Institute of Biology of UNAM record it as one of the most-consumed wild mushrooms in the central Mexican highlands.

Characteristic ingredients

Lyophyllum decastes is a basidiomycete fungus of the family Lyophyllaceae that grows in compact or tufted groups on the floor of temperate forests, generally between July and October. Its caps measure between 4 and 10 centimetres in diameter, are convex and then flattened, of greyish-brown, brownish or beige colour depending on maturity. The stem is robust and whitish, and the gills are white or cream. Its flesh is firm, white and without intense smell. It is important to gather it with expert knowledge because some toxic species can resemble it, so traditional identification by experienced gatherers is essential. In the cuisine of the State of Mexico and Tlaxcala, clavitos are prepared with epazote, garlic and chile guajillo, in quesadillas, in mixiotes, in soups with masa or in scrambles with egg. In Veracruz and Hidalgo they are grilled on the comal or stewed with tomato. Its flavour is mild, earthy and slightly sweet, with a meaty texture similar to that of huitlacoche or the cultivated button mushroom.

Cultural significance

Clavito is one of the most representative wild mushrooms of the Mexican highland cuisine and forms part of the rich ethnomycological heritage of the Nahua, Otomi and Mazahua peoples. Its gathering and sale remains a supplementary economic source for peasant women in states such as Mexico, Tlaxcala, Puebla, Hidalgo and Veracruz, especially during the wild-mushroom fairs held every year between August and September. Villages such as Cuajimalpa, Ozumba, Senguio (Michoacan), Acaxochitlan (Hidalgo) and San Juan de las Huertas (State of Mexico) hold festivals devoted to wild mushrooms, where clavito features among the star species. It forms part of the dossier of traditional Mexican cuisines recognised by UNESCO in 2010. Researchers such as Roberto Garibay Orijel have documented the cultural and ecological role of edible wild mushrooms, highlighting their value as forest common goods that support community identities and rural economies in central Mexico.

Frequently asked questions

What is the difference between clavito and the cultivated button mushroom?

Clavito (Lyophyllum decastes) is a wild mushroom that grows in temperate pine and oak forests only in the rainy season, while the cultivated button mushroom (Agaricus bisporus) is produced industrially all year round. Clavito has a more intense and earthy flavour, firmer flesh and appears naturally in tufted groups; the button mushroom is milder, neutral and of controlled cultivation.

What does clavito taste like?

It has a mild, earthy and slightly sweet flavour, with a damp-earth and nut background characteristic of forest mushrooms. The cooked texture is firm and meaty, similar to huitlacoche or European wild mushrooms. It is neither bitter nor spicy. It combines very well with epazote, chile guajillo, garlic, onion and lard in traditional highland preparations.

How is clavito served?

Traditionally it is prepared stewed with epazote, garlic and onion; in comal quesadillas made with blue masa; in mixiotes wrapped with chile guajillo and lard; in soups with maize masa; scrambled with eggs or grilled on the comal with worm salt. In Hidalgo and Veracruz it accompanies beef and pork dishes. It must always be cooked before consumption to ensure its digestibility.

Where is clavito originally from?

Clavito is a cosmopolitan species of temperate forests of the Northern Hemisphere, present in Mexico, the United States, Europe and Asia. In Mexico, the main gathering and consumption areas are the forests of the State of Mexico, Tlaxcala, Puebla, Hidalgo and Veracruz, where it appears naturally during the rainy season, between July and October, associated with trees such as pines, oaks and oyamel firs.