Pallars mushrooms. The first, in spring! Do you know which ones they are? | Hotel Les Brases *** | Web Oficial

There are various species. The first thing that is caught are the spring snails (Marasmius oreades). With it they prepare omelettes, rice dishes, they serve to accompany meat... In spring the moixarró de Sant Jordi (Calocybe gambosa) also comes out, which is normally used to accompany stewed dishes.

In summer, the ceps or Bordeaux mushroom (boletus edulis) and the rossinyols or chanterelles (Cantharellus cibarius) begin to appear. The ceps, which until very recently were completely unknown in El Pallars, can be eaten raw or cooked, and give a fantastic mushroom flavor to stews and creams.

The milk cap (Lactarius deliciousus), which depends largely on the summer rains, can appear sooner or later, it is highly appreciated when it is cooked on the llosa (a slab is spread with bacon and a little garlic, the mushrooms on top of the hot slab and seasoned with raw garlic, salt and oil). Other autumn mushrooms found in forests and meadows are white fillegues (Hygrophorus eburneus), fredolics or negrillas (Tricholoma terreum), lapota de perdiu or glistening gomfidio (Gomphidius viscidus), bolet de bou (Boletus bovinus) , pota de rat (Ramaria aurea), les rostetes, moixarró de Sant Miquel... Murgues (Morchella rotunda or morchella vulgaris) grow in the burned forests.

At El Pallars we really like to eat mushrooms in salads, so we must confit them, put them in a preserve, immediately after they have been harvested.

Source: Tourism Pallars Sobirà

Link: http://ow.ly/jpVWq