Summer’s end brings a shift: long days of warmth give way to crisp evenings, as the sun’s brilliance turns into the saturated hues of orange, yellow, and red in the trees. While leaves drift to the ground, another transformation quietly unfolds beneath our feet—mushrooms emerging in abundance. From glowing bioluminescent fungi in the tropics to iconic woodland species in northern forests, this season awakens some of the most spectacular and mysterious life forms across the Americas. Autumn fungi embody a poetic truth: decay is also a season of renewal.
For generations, mushrooms have fascinated foragers, herbalists, healers, and cooks. In many Indigenous cultures, they are seen as living symbols of transformation, regeneration, and the hidden threads that connect soil, plants, and people. Among the Nahua, Mazatec, and Mixtec peoples of Mexico, sacred mushrooms were not simply for sustenance; they became mediators with the spirit world. In Mazatec ceremonies, psilocybin mushrooms—called nti xi tjo or “the little ones who spring forth”—were consumed to facilitate healing rituals led by curanderas such as María Sabina, whose practice in Oaxaca gained global attention in the 20th century.
Fascinatingly, ethnographic and ethnomycological studies show that in Amazonian communities fungi are deeply woven into seasonal ecological knowledge and oral storytelling. In the Maya region of Guatemala and southern Mexico, archaeologists have uncovered “mushroom stones,” effigies thought to represent the ritual use of hallucinogenic fungi as early as 1000 BCE. Intensive fieldwork among the Hotï (Jotï) of the Venezuelan Amazon documents at least 31 folk fungal taxa that are gathered opportunistically and used as food, as ingredients in hunting and protective concoctions, and as materials for body ornamentation and medicinal remedies, demonstrating how mushroom knowledge is embedded in Indiegenous ritual and conservation.
Ethnobiological surveys of Kichwa communities in the Ecuadorian Amazon record Auricularia species (for example, Auricularia delicata) as seasonally collected foods that are boiled or wrapped in leaves and prepared for family meals. Split-gill (Schizophyllum commune)—a widely distributed tropical saprotroph—is regularly listed in market studies and ethnomycological surveys across Latin America as a commonly consumed wild mushroom, indicating its role in both regional diets and local knowledge of the natural world.
While some venture into the woods in search of a flavorful harvest, simply observing fungi in their natural habitat can be just as rewarding. Mushroom walks invite us to slow down, notice subtle details, and tune into the quiet magic of the present moment. Fall is one of the most exciting times for mushroom foraging: warm soil, cool air, and seasonal rains create perfect conditions for fungi to thrive. Across temperate woodlands and tropical forests alike, mushrooms appear on rain-soaked logs, at the bases of old trees, and in unexpected corners of the landscape. Each species has a story—some nourishing as food, others admired purely for beauty, and many valued in Indigenous and global traditions for how they may support collective well-being. With their dazzling diversity of colors, shapes, and ecological roles, mushrooms spark wonder while reminding us of the need for profound care and respect.
This fall foraging guide explores tropical and temperate mushrooms across the Americas, sharing tips on how to identify them and highlighting traditional knowledge surrounding their uses. As Latin American Heritage Month kicks off tomorrow, it feels especially timely to widen the lens beyond Europe and North America, recognizing the rich mycological heritage of Central and South America. It’s time to celebrate fungi not only as fall’s hidden treasures, but as part of a living lineage that connects us to land, culture, and community.
But before you embark on your next treasure hunt, we recommend digging into the do’s and don’ts with our “Foraging 101” quick and easy reference guide. Wild mushroom foraging is as much about the experience as it is about the harvest. Learning to recognize and appreciate these organisms is a way of honoring a long lineage of human–fungus relationships.
To celebrate the richness of autumn and our Costa Rican jungle roots, we’ve organized this guide into four categories: Edible + Traditionally Foraged, Medicinal or Ethnomycological, Potentially Toxic or Problematic, and Fascinating but Not Food. Each mushroom has a unique story—on the dinner plate, in cultural practices, or simply as a marvel of the forest floor. Remember that observing fungi in their natural habitat is a practice of slowing down and noticing subtle details in the landscape.
The Indigo Milk Cap (Lactarius indigo) is one of the most visually striking species, with its deep blue flesh and “milk” that stains the soil upon cutting. Found across Mexico, Central America, and the southeastern United States, it grows in both tropical and subtropical woodlands. This otherworldly blue fungi remains a prized seasonal delicacy in Mexican markets, where it is sautéed with onions, peppers, and epazote or tucked into quesadillas. When cooked, its flavor shifts from peppery to nutty and slightly sweet. Beyond their culinary appeal, studies have investigated the antioxidant compounds in the genus Lactarius, exploring their biological activity and potential relevance for human health.
Equally captivating is the Veiled Lady (Phallus indusiatus), with its delicate lace-like skirt known as an indusium. While it is best known from Chinese cuisine and traditional medicine, recent ethnomycological research confirms that P. indusiatus grows in the Brazilian Amazon as well: among riparian communities in Pará, locals recognize this fungus under folk names like “Urupê-véu-de-noiva” (veil-of-the-bride) and “Urupê-tajá-de-cobra”, indicating its place in local taxonomy and seasonal fungal repertoires. Editions of this species are valued as food when collected before the gleba (spore slime) fully forms, and its cultivation in Asia for tenderness and texture suggests a broader culinary appeal—not as a medicine, but as an edible delicacy.
In Guatemala and Brazil, it has been collected as a wild food and occasionally cultivated for local consumption. Its unique aroma and texture make it a favorite in soups, stews, and stir-fries. Some cultures believe it is linked to vitality in traditional contexts. Modern research has focused on its polysaccharides to better understand their interaction with digestion and gut microbiology.
Then there is the American Titan (Macrocybe titans), one of the largest mushrooms in the world, whose caps can exceed two feet across. Indigenous communities in Costa Rica and the Caribbean have long harvested these giants for food, slicing them into strips to grill or stew, and its mild, meaty flavor makes it a truly versatile cooking mushroom. While scientific literature on Macrocybe is limited, preliminary research on related species suggests American Titan may contain antioxidant compounds, an area of ongoing study and inquiry.
The Scarlet Caterpillar Club (Cordyceps militaris) emerges from insect hosts, sprouting vivid orange clubs from the forest floor. Found in both temperate and tropical parts of the Americas, it has historically been associated with stamina in traditional contexts. In the Andes and Amazon, similar Cordyceps species were observed in Indigenous pharmacopoeias, sometimes linked to with vitality and endurance. Modern research highlights cordycepin, a compound found in Cordyceps, which is currently being investigated for its biological effects, including energy metabolism and immune pathways.
Editor’s Note: Cordyceps militaris is not explicitly banned in the European Union (EU), but it is considered an unauthorized ingredient in foods and dietary supplements because it's not listed in the official EU Novel Foods Catalogue or Compendium of Botanicals, unlike its close relative Cordyceps sinensis.
The Turkey Tail (Trametes versicolor), with its colorful, fan-shaped rings resembling a bird’s tail, grows abundantly across the Americas. It grows on decaying logs throughout North, Central, and South America. In Mexico, it was brewed as a traditional tonic, and globally it has a long history of use in folk medicine. Often prepared as a tea or decoction, its polysaccharopeptides (PSP and PSK) have been studied extensively in Asia and elsewhere to better understand their interactions with the immune system and cellular processes.
The Splitgill Mushroom (Schizophyllum commune), one of the most widespread fungi on Earth, thrives in humid forests from North America to the Amazon. This fan-shaped mushroom, with its distinctive “split” gills, thrives in humid tropical forests and is found across the Americas. In Mayan communities, it was sometimes gathered as a food mushroom, while in Asia it gained renown for its potential medicinal properties. Globally, Spitgill appears in traditional medicine records as a prized mushroom. Today, scientists are studying its polysaccharide, schizophyllan, to understand how it might impact the immune system, and to explore potential applications in oncology research.
For every nourishing mushroom, there are others that demand added respect and caution. The Blue Meanies (Panaeolus cyanescens) are small but potent mushrooms that thrive in dung-rich soils of tropical and subtropical regions. Long associated with Afro-Caribbean and Amazonian spiritual traditions, they are known for their psychoactive effects due to psilocybin content. Their potency and unpredictability, however, make them extremely risky for inexperienced foragers. Consuming it without proper cultural knowledge and preparation carries significant risks.
The Fly Agaric (Amanita muscaria), with its iconic red cap and white spots, has a long shamanic history in Eurasia. While it also grows in northern and montane forests of the Americas, sometimes extending into parts of South America. Evidence of traditional ceremonial use here is limited and largely undocumented. However, it should be noted that its ibotenic acid and muscimol compounds may cause nausea, delirium, or toxicity if improperly prepared.
The Beefsteak Polypore (Fistulina hepatica), a striking fungus that resembles raw meat, complete with red “juice” that resembles blood, grows on oak and chestnut trees across the Americas. Though technically edible and sometimes used in stews, its sour flavor and high acidity may cause digestive upset if eaten in large amounts. In Europe it was once valued as a “poor man’s meat,” but today foragers often admire it more for its appearance than its flavor.
Some mushrooms are neither culinary delights nor medicinal allies, but they capture our imagination with their beauty. The Elf Cup (Cookeina speciosa) shines bright scarlet in the rainforests of Central and South America, adorning damp logs with tiny goblets. While not edible, they are often featured in ethnobotanical art and photography, symbolizing the rainforest’s hidden beauty with awe-inspiring visual appeal.
Few experiences are as magical as stumbling upon a glowing mushroom in the night. The Green Pepe (Mycena chlorophos), a bioluminescent species, casts a ghostly green glow in Caribbean and South American forests. Folklore describes them as the lights of ancestral spirits or forest guardians. Isn’t it humbling to think that fungi have inspired myths across generations even as scientists seek to understand them through more systematic processes of inquiry?
The Bird’s Nest Fungus (Cyathus striatus) mimics tiny nests filled with eggs—spore packets that disperse with raindrops. Found throughout the Americas, this fungus grows on decaying wood. However, they are marvels of evolutionary design rather than food, inspiring curiosity about how fungi adapt to their environments. Limited research has explored their secondary metabolite production, questioning whether these varieties might provide natural materials for the screening and development of medicinal compounds.
Wherever you are in the Americas, fall rains and cooler temperatures create ideal conditions for fungi to flourish. In North America’s temperate forests, you might find Turkey Tail, Beefsteak Polypore, Puffballs, Lion’s Mane, or even the iconic Fly Agaric appearing on logs, oak trees, or grassy fields after autumn rains. Learn more in our Fall Foraging Guide: The Basics.
Central America’s humid tropics bring forth treasures like the Indigo Milk Cap, American Titan, Elf Cups, and Blue Meanies, thriving in woodlands, pastures, and near decaying organic matter. In South America’s lush rainforests and Andean cloud forests, bioluminescent fungi like Green Pepe glow after heavy rains, alongside Cordyceps, Splitgill, and the delicate Bird’s Nest Fungus.
As you venture out, remember that wild mushrooms (and herbs!) are best approached with caution, respect, and cultural awareness. Learn from trusted field guides, local experts, and Indigenous wisdom keepers, and never consume any mushroom you find unless you are completely certain of its identity. For more on ethical and responsible foraging, explore our past seasonal guides—including our Spring Foraging Guide —to deepen your practice with both safety and reverence in mind.
Ultimately, mushrooms are our teachers. They embody patience, transformation, and the unseen networks of life that sustain the forest. Foraging in fall doesn’t stop at filling a basket with tasty treats. Try walking more slowly, noticing subtle details, and tuning into the season’s quiet mysteries. Beauty and mystery often thrive in life’s most overlooked places.
We encourage you to approach each mushroom with curiosity, respect, and wonder. Whether you cook with them, snap a photo of them, or simply admire their fleeting presence, fall fungi are our sacred companions in the journey of seasonal renewal. Happy foraging—and for those who prefer to reap the benefits of lovingly, sustainably sourced mushrooms rather than harvesting them on your own, check out our curated collection of functional fungi below!
Disclaimer: This blog is for educational purposes only. It is not intended as medical advice, and we encourage you to consult with a qualified healthcare professional before consuming or using any wild mushrooms. Wild mushroom foraging carries risks; always work with a trusted local expert to ensure safe identification.
FDA Statement: These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
