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Edible mushrooms from Guyana

Published online by Cambridge University Press:  23 September 2004

TERRY W. HENKEL ,
M. CATHERINE AIME ,
MIMI CHIN  and
CHRISTOPHER ANDREW
TERRY W. HENKEL
Affiliation:
Department of Biological Sciences, Humboldt State University, Arcata, California 95521 U.S.A.
M. CATHERINE AIME
Affiliation:
USDA-ARS, Systematic Botany and Mycology Lab, Beltsville, Maryland 20705 U.S.A.
MIMI CHIN
Affiliation:
1730 H Street, Arcata, California 95521 U.S.A.
CHRISTOPHER ANDREW
Affiliation:
Kanawapai Village, Upper Ireng River, Region Eight Potaro-Siparuni, Guyana
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Abstract

Eleven species of mushrooms are currently known to be utilized as a food source by the indigenous Patamona Amerindians of the rain forested Pakaraima Mountains of Guyana. The majority of these fungi are undescribed species; many belong to groups that are infrequently collected for the table by North Americans (e.g. Clavulinaceae, Sarcoscyphaceae, Amanitaceae) whereas groups which contain highly prized culinary mushrooms by north temperate standards (e.g. Cantharellaceae) are traditionally shunned by the Patamona. Here we discuss some of the more commonly collected mushroom species of the Patamona and their methods of preparation as well as some mushrooms that we have discovered to be choice edibles of the region.

Keywords

GuyanaethnomycologymycophagyDicymbeNeotropicsPatamona
Type
Original Article
Information
Mycologist , Volume 18 , Issue 3 , August 2004 , pp. 104 - 111
Copyright
© 2004 Cambridge University Press

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