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Mushrooms, truffles and edible fungi are foods that arouse great gastronomic interest, especially in autumn and winter. Mushroom picking is becoming an increasingly familiar activity, and taking into account the variety of ecosystems in Spain, we can find many types of mushrooms. Moreover, the adaptability of this foodstuff to any type of dish makes it a classic in the kitchen. It can be accompanied by stews, soups and even desserts.
In other posts we have introduced you, explaining the differences between the mushroom and the champignon. But in this post we show you a list of the most recognised types of mushrooms.
The most recognised types of edible mushrooms
1. Oronja (Amanita caesarea): This is a favourite for mushroom pickers. Oronja belongs to the genus Amanita, which curiously ranges from the most beloved to the most toxic mushroom. It is considered one of the most valued mushrooms in gastronomy, thanks to the influence of French cuisine and for the colour it brings to some meals.
2. Chanterelle (Lactarius Deliciosus): The chanterelle is one of the most abundant wild edible species, in fact it is not very difficult to distinguish. But this is not what makes this mushroom special, but its nutritional properties, which make it one of the healthiest. Despite having a mild smell, its taste is sweet and very difficult to spoil with a bad preparation.
3. Black truffle (Tuber Melanosporum): The black truffle is the jewel in the crown when it comes to cuisine. Highly coveted by top chefs, it is an underground mushroom that is collected by trained dogs. This mushroom is found in Spain from December to March, and has a strong smell that makes it used as a condiment when sliced or grated.
4. Thistle mushroom (Pleurotus eryngii): This mushroom is also appreciated in gastronomy thanks to its mild smell, its sweet taste, but above all, its spongy and elastic flesh. The danger of this species lies in its confusion with other toxic mushrooms. It is collected from summer to winter.
5. Blue foot or Nazarene (Lepista Nuda): The Nazarena is another of the existing types of mushrooms and one of the most beautiful mushrooms found in autumn collects. Its main characteristic is its blue and violet colour. It is considered an aromatic mushroom thanks to its fruity smell, and it has a sweet taste. The preparation of this food for consumption is of utmost importance, as there have been cases of poisoning from eating this mushroom raw.
6. Wild champignon (Agaricus campester): This variety is one of the most recognised and collected in Spain. It can be found in spring and autumn, after abundant rainfall. As it is a nitrophilic species, its growth increases in clear fields and pastures, fertilised by cows and horses. Its sweet taste and very pleasant smell extend its uses from sautéing to being the main ingredient of a salad.
7. Edible Boletus (boletus Edulis): The Boletus Edulis can be found from late summer to late autumn. Its success in gastronomy is due to its sweet and hazelnut-like taste, its slimy texture and its consistency. Instead of slices, they have longitudinal tubes, which makes them easily distinguishable from the toxic ones. Sponginess is the main characteristic of this mushroom.
8. Robozuelo (Cantharellus cibarius): Predominant in autumn, this mushroom is also very common in Spain. The peculiarity of the Robozuelo is its attractive physical appearance, with a funnel-shaped cap and a yellowish colour. In culinary terms, it is very meaty and has a fruity flavour with a certain bitter touch. But this mushroom is just as delicate as it is exquisite, and is easily overcooked.
9. St. George’s mushroom (Calocybe gambosa): Also known as Perretxiko, this mushroom occurs in spring. It can easily be confused with toxic mushrooms, but its use in cooking is really worthwhile. It has a strong aroma that is perfect for use in stews and roasts. Moreover, it is customary that when the food is larger, the flavour is less concentrated, and this species is the exception that proves the rule.
10. Morel mushroom (Morchella esculenta): Very popular in French cuisine, this type of mushroom grows in sandy and humid soils. It is the most demanding mushroom of all, as it is not suited to any temperature or location. It grows in areas that are difficult to access and does not tolerate sudden changes in climate. In addition, it is recommended to be eaten cooked in the kitchen.
The guide is now ready to go mushroom picking. But if you prefer to eat them rather than pick them, don’t forget to buy your mushrooms online at mentta!