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Review
. 2025 Aug 20;14(16):2897.
doi: 10.3390/foods14162897.

Wild Edible Fungi in the Catalan Linguistic Area: A Scoping Review Linking Nutritional Value to Ethnomycology

Canòlich Álvarez-Puig  1 , Joan Casamartina  1 , Teresa Garnatje  2   3 , Manel Niell  4 , Airy Gras  1 , Joan Vallès  1   5
Affiliations
Review

Wild Edible Fungi in the Catalan Linguistic Area: A Scoping Review Linking Nutritional Value to Ethnomycology

Canòlich Álvarez-Puig et al. Foods. .

Abstract

The Catalan Linguistic Area (CLA) is a mycophile region where interest in the nutritional properties of traditional edible fungi is steadily growing, driven by their gastronomic appeal. The present study undertakes a scoping review with two main objectives. First, to compile a list of edible fungi taxa identified in the CLA, and second, to determine whether their nutritional values have already been published. Data were collected through books from different library catalogues and archives, expert consultations, a specialized database, and a search in three academic databases: PubMed, Scopus and Web of Science. As a result, we obtained a list of 643 culinary fungi taxa, of which 35.46% have reported nutritional values. Moreover, among the most cited CLA culinary fungi, Hygrophorus latitabundus Britzelm. and Hypomyces lateritius (Fr.) Tul. & C. Tul. have no nutritional values reported in the literature. Additionally, an ethnomycoticity index (EMI) and ethnomyconymic diversity index are proposed as adaptations to ethnomycology of two commonly used ethnobotanical indices. To conclude, wild edible fungi (WEF) are widely used in the CLA, but nutritional values for the majority of macromycetes are still lacking. Further studies need to be carried out regarding ethnomycology, enhancing their nutritional values, since data recorded are disperse and difficult to standardise.

Keywords: Catalan linguistic area; ethnomycology; nutritional values; traditional food; wild edible fungi; wild food.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Map of the CLA in the European context.
Figure 2
Figure 2
Flowchart of the identification of CLA edible fungi.
Figure 3
Figure 3
Flowchart of the identification of nutritional values from CLA edible fungi.
Figure 4
Figure 4
Four of the most cited wild edible fungi (WEF) in the Catalan linguistic area (CLA): (a) Macrolepiota procera collected in the forest; (b) Amanita caesarea in a traditional basket; (c) Marasmius oreades in meadows; (d) Tricholoma terreum in the forest.
Figure 5
Figure 5
Wild edible fungi (WEF) of the Lactarius sect. Deliciosi ethnotaxon, which includes two of the main macromycetes cited in the Catalan linguistic area (CLA), Lactarius sanguifluus and Lactarius deliciosus: (a) Lactarius deliciosus in the forest. (b) “Rovellons” sold at a market in Vilafant (Alt Empordà), harvested in Catalonia. (c) Cooking “rovellons” traditionally with “all i julivert” [garlic (Allium sativum) and parsley (Petroselinum crispum)].
Figure 6
Figure 6
Visual representation of the percentage of taxa (left graph) and articles (right graph) reporting nutritional data on macronutrients, micronutrients or both, based on the compiled literature.
See this image and copyright information in PMC

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