Objective: to evaluate the recognition of mushroom fungi (Pleurotus ostreatus) and the acceptance of their products made in Champotón, Campeche, Mexico.Design/methodology/approach: a survey was applied to a non-probabilistic sample of n100 people from Sihochac and Santo Domingo Kesté to assess the recognition of edible fungi. Three types of sausages and two types of jam were made; These products were valued by a panel of 62 untrained tasters, on a hedonic scale of pleasant, unpleasant and neutral. Bromatological analyzes were performed on the processed products.Results: the edible fungus is known in the communities of Champotón, Campeche, but is little consumed. All by-products had good acceptability values, such as smell, color, taste and appearance.Limitations on study/implications: although the elaboration of products based on P. ostreatus is a good alternative for its consumption and commercialization, the inhabitants of the municipality of Champotón, Campeche, do not know the process of elaboration, so it is necessary to publicize its procedure.Findings/conclusions: it was found that the elaboration of edible mushroom by-products is a viable alternative for the diversification of products made with mushroom mushrooms. In addition to these by-products have a good acceptance by the inhabitants.