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 lamelle, is also described to have a white or yellow tint.[2] Stemming out of the soil, the fungus is often found around forest edges in Mexico. The fungus is said to have a mild odor and taste,[1] but is pleasantly enjoyed.

This mushroom is found in most temperate forests in Mexico[6] and is locally used[4] by its natives. It strives with being locally in demand, be that in the rural areas' markets or in major cities. 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 wild edible[3] fungus, and are said to have a pleasant taste. It is almost always consumed with other mushrooms and meat. Although with its simplicity and rather small size, many eat the mushroom by its self. 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 specie Amanita muscaria. [4] Its local abundance is low,[4] which increases its worth both locally and globally.

Among the Amanita caesarea complex, A. yema is in high demand for its medicinal uses. It is frequently prepared as an anti-inflammatory[9] agent. There are other treatments the mushroom can be used for. Acting as a gastrointestinal treatment, the mushroom is boiled and its cooking water is consumed at room temperature, for renal problems.[10]