tourismPallarsSobirà
There are many varieties. The first variety to gather in spring is the carreretes(Marasmius oreades). They are great in omelettes, rice, excellent as a side dish for meat... In spring there is also the moixarró de Sant Jordi or St George's agarics (Calocybe gambosa), which normally is cooked in stews.
In summer, the common ones are the ceps (boletus edulis) and rossinyols (Cantharellus cibarius). The cep, discovered not long ago in El Pallars, can be tried raw or cooked, and gives a powerful mushroom taste to any stew or sauce. The rovelló (Lactarius deliciousus) - its arrival in the forest depends directly of the amount of summer rains - can show up early or late in the autumn. It is most appreciated when cooked a la llosa (literally "on a slab": the slab is impregnated with streaked bacon and a bit of garlic, the mushroom is cooked and dressed with olive oil, salt and garlic).
There are other autumn mushrooms growing in the forests and meadows: les llenegues blanques (Hygrophorus eburneus), els fredolics (Tricholoma terreum), la pota de perdiu (Gomphidius viscidus), el bolet de bou (Boletus bovinus), la pota de rata (Ramaria aurea), les rostetes, el moixarró de Sant Miquel... Les murgues (Morchella rotunda o morchella vulgaris) grow in forests that have been damaged by fire.
In El Pallars we like eating mushrooms in salads, so to keep them for a longer time they must be preserved just after gathering them.
