Loyo

Consumed since ancient times by the local communities of Southern Chile, the loyo is an easily recognised fungus from the Boletus family. It is rather large in size with a bright colour, with a purple-red cap and bright yellow stalk. Since ancient times the diet of the Mapuche people has mainly consisted of wild plants. The important organoleptic qualities of this mushroom has always been known and it is now highly valued by local chefs. Traditionally it is consumed cooked directly on the coals, but it may also be stewed, fried with vegetables or made into sauces with wild fruits. Given its particularly sweet taste it is also used in cake making.

Generally harvested in autumn, the loyo is the fruit of the synergy or mycorrhiza with endemic shrubby plants under which it grows. These trees include the Hualle (Nothofagus obliqua), Arrayan (Luma apiculata) and Avellano (Gevuina avellana). Even though it is very famous in local gastronomic culture, it is now gradually disappearing because of the destruction of its natural habitat for the mono-cultivation of exotic trees such as the eucalyptus and the pinus radiata that replace the native varieties necessary to its survival. Excessive cultivation of the mushroom is also threatening its survival. There is now a group of people working in an organised and sustainable way to collect the native plant in woods to ensure that it does not disappear entirely.