Clavito: what it is and uses of the Mexican wild mushroom

What is it?

The clavito is a wild edible 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 the clustered mushroom or fried chicken mushroom. It gets its popular name from the shape of its caps, which resemble small nails (clavos) when 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 Otomí peoples. Its firm flesh, mild flavour and versatility make it one of the most prized mushrooms of the season in the rural markets of the highlands, where it is sold fresh to gatherers and urban mycophagists.

Origin and history

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

Characteristic ingredients

Lyophyllum decastes is a basidiomycete mushroom of the Lyophyllaceae family 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 a 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 an 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 guajillo chilli, in quesadillas, in mixiotes, in soups with masa or scrambled with egg. In Veracruz and Hidalgo they are roasted on the comal or stewed with tomato. Their flavour is mild, earthy and slightly sweet, with a meaty texture similar to that of huitlacoche or the cultivated mushroom.

Cultural significance

The clavito is one of the most representative wild mushrooms of the cuisine of the Mexican highlands and forms part of the rich ethnomycological heritage of the Nahua, Otomí and Mazahua peoples. Its gathering and sale remains a complementary economic source for peasant women in states such as Mexico, Tlaxcala, Puebla, Hidalgo and Veracruz, especially during the wild mushroom fairs held each year between August and September. Towns such as Cuajimalpa, Ozumba, Senguio (Michoacán), Acaxochitlán (Hidalgo) and San Juan de las Huertas (State of Mexico) hold festivals dedicated to wild mushrooms, where the clavito is 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 wild edible mushrooms, highlighting their value as forest commons that sustain community identities and rural economies in central Mexico.

Frequently asked questions

What is the difference between clavito and the cultivated mushroom?

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

What does the clavito taste like?

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

How is the clavito served?

It is traditionally prepared stewed with epazote, garlic and onion; in comal quesadillas made with blue masa; in mixiotes wrapped with guajillo chilli and lard; in soups with maize masa; scrambled with eggs or roasted on the comal with sal de gusano. In Hidalgo and Veracruz it accompanies beef and pork. It should always be cooked before being eaten to ensure its digestibility.

Where does the clavito come from?

The clavito is a cosmopolitan species of the temperate forests of the northern hemisphere, present in Mexico, the United States, Europe and Asia. In Mexico, the main areas of gathering and consumption 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 firs.