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This research constitutes a contribution to the knowledge ethnomycology in the subregion of the Mixteca Alta of Oaxaca. Aspects on the collection, commercialization, consumption and care of wild edible mushrooms are described. The field work was developed during the months of June to October 2020 with an ethnographic approach consisting of three stages: i) acquisition of mushrooms in the traditional market of Chalcatongo de Hidalgo and through ethnomycological tours; ii) application of interviews to Mixtec of the region; and iii) application of interviews to collectors and merchants. Forty-three scientific species of edible mushrooms were recorded. A total of 354 names were collected for the 43 species identified (218 in Mixtec and 136 in Spanish). Despite the diversity of mushrooms identified in the region, only the most culturally important ones are known and consumed by most people. In general, the interviewees perceive that the use of edible wild mushrooms must be regulated to preserve the mycological biodiversity of the region. The article presents a list of edible species, as well as the main culinary recipes described by the Mixtec who collaborated in the research. [ABSTRACT FROM AUTHOR]