539550 476910779000245 281744311 n Micological Spain

Spain is unique. A microcosm in historical, cultural, orographic, climatic … and, of course, gastronomic.

Apart from the pleasure provided by the collection days and their subsequent tasting in a thousand and one forms and recipes, we should always take into account two basic premises: know how to differentiate between edible and toxic species (even mortal, such as the famous Amanita muscaria and Amanita phalloides ) And comply with the basic rules of collection, such as the use of a razor to cut it at the base of the foot (or “trunk”, leaving the lower section buried) or deposited in a wicker basket – never in a bag ! -, so that the spores (their form of reproduction, generated in the bottom of the hat) are disseminated, guaranteeing the next generation of fungi.

For the profane, clarify that the fundamental parts of a mushroom are the hat, (Which is the fruiting body of the fungus and adopts a variety of forms; In the lower part it houses the hymenium, a set of flakes –or also tubes or teeth – Where the spores are generated, the “seed” of the fungus), the foot (estipe, or pedicelo), Very important for its identification, and the volva, or base of the stipe, that is buried.

Then I show you a small selection of EDIBLE MUSHROOMS that you can find without too much difficulty…

Edible boletus (Boletus edulis)     Commonly known as “mushroom” or “pumpkin”. Highly appreciated by amateurs and professional chefs. Exquisite flavor pulling sweet, consistent texture. Variable color: from the whitish of the first stage to the brown / brown, as it ages. Viscous and moist cuticle, which loses with the passage of time. From the end of summer to the last days of autumn. Under ferns and conifers.

Wild mushroom (Agaricus campester)   Of the most abundant, recognizable and collected mushrooms. Hat 3-12 cm in diameter. Oscillating color between grayish white and tinted pink; Its lamellae gradually go from pinkish white to blackish brown. Very pleasant taste and smell. From the beginning of spring to the end of autumn. Meadows and pastures.

Níscalo (Lactarius deliciosus)      Very common and good flavor. Hat convex, brittle and fleshy, which can reach 15 cm in diameter. Orange-reddish color, and as it matures appear characteristic green spots. Its lower lamellae are orange and quite tight. Autumnal season and early winter. In young pine trees.

Oronja (Amanita caesarea)     One of the most exquisite and versatile to cook. Viscous large hat (8-25 cm) of orange color, sometimes tending to yellowish. Numerous blades, wide and pale yellow or gold. From summer to early fall. In calcareous lands and forests of oaks, cork oaks, chestnut trees or oaks.

Rebozuelo (Cantharellus cibarius)      Very large. Easily recognizable by its funnel-shaped hat, yellowish. Yellowish sheets, grouped as folds. Dry cuticle that can be separated easily. Fleshy and excellent fruity flavor, sometimes has bitter touches. It is characteristic of autumn in oak, beech or pine forests.

Senderuela (Marasmus oreades)     Saprophyte fungus that usually lives between grass, leaves and decomposing organic matter, from which it is nourished. Corrosion of numerous specimens. Fructifica from spring to winter. Very common and abundant in the Pyrenean counties, meadows and grassy clearings of the forests. Suitable for drying, which gives a gain in aroma. “Oreades” means in Greek “nymph of the meadows”.

Black truffle (Tuber melanosporum)   Underground fungus brownish-blackish, with warty surface. Highly appreciated for its high culinary value. Its collection is made with trained dogs specially professed for it. In limestone, with preference for the roots of holm oaks, gall and hazel. To be fruitful, the necessary rains of July and August must be given in a timely manner. Pick up between December and March.

Enjoy the road, the landscape, the company and … have a great meal! icon razz Micological Spain

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