Fig. 3From: Variation in traditional knowledge of culturally important macromycete species among three indigenous communities of Oaxaca, MexicoWild mushrooms of biocultural importance in the Chinanteco, Chontal, and Chatino communities of Oaxaca. The images show a Rubroboletus dupainii, b Favolus tenuiculus, c Pseudofistulina radicata, d stew made with species of the genus Amanita, e Amanita jacksonii, f Pleurotus djamor, g Schizophyllum radicatum, h Ramaria sp., i stew made of Cantharellus cibarius, j Amanita laurae, k Pycnoporus sanguineus, and l Lentinus crinitusBack to article page