Oaxaca Mushroom Adventure, 2023. Review.

Another adventure to the cloud forests of central Mexico brought new perspectives, new discoveries and new connections. This year, our group explored the Sierra Norte region of Oaxaca, Mexico during peak mushroom season. We found a wide variety of specimens, from Amanita, Boletes, Cantharellus to Craterellus, Cortinarius to Hygrocybe and many, many more. From deadly Amanita bisporigera (Destroying Angels) to delicious Hydnum repandum (Hedgehog mushrooms) we were thrilled at the diversity.

THE MUSHROOMS:

We also thoroughly enjoyed the local cuisine from tlayudas and mamelas, to moles and chapulines at Michelin-starred restaurants to the local family operated comedor. Some restaurants we visited were Labo Fermento, Origen, Casa Oaxaca el Restaurante, and Levadura de Olla. With over 25 restaurants in Oaxaca city with Michelin stars, there definitely was not enough time to try all the ones I wanted to, but I was certainly not disappointed. My favorite dish was the sea bass with eggplant mole and onion jus from Origen.

THE FOOD:

The landscape in the mountains and cloud forests always take my breath away, leaving me lingering in some liminal dream-like state. With daily intermittent rains, the forests are lush with mushrooms, towering magueys, flowers and tasty berries along the trails. We shared space with ancient trees and crumbling ruins that tell tales of another long forgotten time, meandered in small villages without phone service that remind us that life is better slow and simple, to moss covered pathways where fairies and los duendes are sure to play.

THE LANDSCAPES:

But most important of all—as always—was the people. Getting to know this group of wonderful individuals who excitedly jumped into this shared experience was a true pleasure and gift. It has been an honor to get to know each of you. Much gratitude to our co-lead, Dennis Sharmahd for helping guide this adventure with sage knowledge and experience of plant medicine.

THE PEOPLE: