Amanita yema

Amanita yema was identified as a species of fungus in 2001 by Guzmán & Ram.-Guill.^[5] It was soon categorized under the taxa: Amanita caesarea complex^[3]

Standing tall with a pileus that fades from a red center to a yellow margin, this fungus stands out. With a base that ranges from a white/yellow color to an orange colored stem. Its gills, or lamella, are also described to have a white or yellow tint.^[2] Stemming from the soil, the fungus is often found around forest edges in Mexico. The fungus is said to have a mild odor and taste.^[1]

This mushroom is found in most temperate forests in Mexico^[6] and is locally used^[4] by its natives. There is a demand for this fungus in Italy, but no trade has been made with Mexico.^[6] As part of the Amanita caesarea complex, it is deemed to have a high cultural significance^[7] in Ixtlan.

This mushroom is deemed to be a wild edible^[3] fungus, and is said to have a pleasant taste. It is often consumed with other mushrooms and meat. Although with its simplicity and rather small size, many eat the mushroom by itself. With a simple light washing with water,^[8] it is ready to be cooked. It is, however, a species of fungi that is avoided, as it is similar in appearance to the toxic fungal species Amanita muscaria. ^[4] Its local abundance is low.^[4]