Table 3 Recipes of P’urhépecha settlers

Cucuchikuas (Amanita spp.)

Paxakuas (Gymnopus spp. / Lyophyllum spp.)

Dough of the tortilla with salt, chili, onion, and vegetables. Which is mixed with the mushrooms. This recipe is named Atapakua

Paxakuas (L. decastes, G. confluens and G. driophylus)

Eaten in tamales or cooked with vegetables

Cucuchikuas (A. basii/A. fulva)

Stewed with tomato, chili, onion, and garlic

Kuinit antsiri (Ramaria spp.)

Prepared with egg, chili, salt, tomato, and onion; also chopped into broths

Sirat angantsi (Hellvella and Morchella species)

After boiled they are eaten with pumpkin flower, cheese, green tomato, chili, and tortillas

Charhamasi (H. lactifluorum)

Consumed minced with meat. It is also prepared in meatballs. Stewed with herbs and butter

Iarín terekua (N. lepideus)

First cooked and then stewed with vegetables

Panaterekua (B. edulis s.l.)

Only eat the part of “the pores” (tubes and context) and are roasted with salt and chili

Tataratsikua (L. perlatum)

This species is eaten young and tender with salt on the grill