Forget the myth that mushrooms are an autumn thing. Spring invites you to enjoy an explosion of flavours and aromas with a wide variety of edible mushrooms. From February until almost summer, discover eight species that will win you over:
1. Morel mushroom:
A delicacy for the most demanding palates. The morel, with its peculiar honeycomb shape, is one of the first mushrooms to appear. Its delicate aroma and flavour make it a culinary gem. It can be found in low, damp areas, near rivers and pine forests.
Aspect: The cap is honeycomb-shaped, with deep alveoli and colours ranging from straw yellow to black or dark brown. The stem is white and hollow, often with yellowish hints.
Flavour and aroma: Its flavour is intense and slightly earthy, with a fruity and nutty aroma. It is ideal for stews and side dishes as it has the peculiarity of absorbing the flavour of its recipe partners.
Season: February to May.
Habitat: Low and humid areas, near rivers and pine forests.
Advice: If you have collected morels and are going to try them for the first time, remember that they are mushrooms that have toxicity, so the ideal is to boil them several times and discard the water before cooking or, our favourite, dry them and consume them from one year to the next.. When you rehydrate them, they will be as if they were freshly picked!
2. Hammerhead:
A hidden treasure in the mountains. The marzuelo, with its dark grey cap and firm texture, camouflages itself perfectly in meadows and mountain forests. Its intense flavour and fruity aroma make it an ideal mushroom for stews and sauces.
Aspect: The cap is convex at first and then flattens out, with a dark grey colour and a smooth texture. The stem is white and thick.
Flavour and aroma: Its flavour is intense and slightly spicy, with a fruity plum aroma.
Season: March to May.
Habitat: Mountain meadows and forests, especially in humid areas.
3. Senderuela:
A pleasure for the senses. The hazelnut-coloured, bell-shaped senderuelas grow in clusters in meadows and forests. Their almond aroma and crunchy texture make them perfect for stir-fries and stir-fries.
Aspect: Its hat is convex and then flattens out, with a hazel or cream colour and a smooth texture. It is often said to be reminiscent of Don Quixote's helmet because of its dark mamelon in the centre. The stem is fibrous and whitish to ochraceous in colour.
Flavour and aroma: Its flavour is mild and slightly sweet, with a very characteristic almond aroma. Undoubtedly one of the queens of the kitchen.
Season: They can be found both in spring and autumn.
Habitat: Meadows and forest clearings, especially in wet areas.
4. Perrechico or St George's mushroom:
A spring classic. The perrechico, with its white cap and strong stem, is one of the most popular mushrooms. Its mushroomy flavour makes it a versatile ingredient for countless dishes. You will find it in meadows and areas where it has grown before.
Aspect: The cap is convex and then flattens out, with a white colour and a smooth texture. The stem is white and strong.
Flavour and aroma: Its flavour is similar to mushroom, with a rather strong aroma reminiscent of the smell of flour.
Season: From April to June. It is an exclusively spring mushroom.
Habitat: Meadows and areas where it has emerged before.
5. Boletus pinicola:
A gift of nature. With its reddish-brown cap and thick stem, the boletus pinicola is one of the most popular mushrooms. Its intense aroma and nutty flavour make it a luxurious ingredient for carpaccios, rice dishes, risottos and meats. You will find it in pine forests, especially after the spring rains.
Aspect: The cap is convex and then flattens out, with a reddish-brown colour and a rough texture. The stem is white and thick, with a network of brown veins.
Flavour and aroma: Its flavour is intense and nutty, with a very characteristic pine aroma.
Season: From spring to autumn, especially after the rains.
Habitat: Pinares.
6. Thistle mushroom:
A unique taste and beneficial properties. The oyster mushroom, with its greyish cap and long, white stem, grows in limestone soils. Its flavour and texture make it ideal for stews and soups, although it is undoubtedly one of the most versatile mushrooms, delicious in any of its many preparations. It also has antibacterial and anti-inflammatory properties.
Aspect: Its cap is convex and then flattens out, with a greyish or light brown colour and a scaly texture. The stem is white and long, with a ring at the top.
Flavour and aroma: It has a slightly bitter taste, with an earthy, woody aroma.
Season: Spring to autumn.
Habitat: Limestone soils, especially in humid areas.
7. Coprinus Comatus:
A spectacle of nature. Coprinus comatus, also known as the ink mushroom, is one of the most curious mushrooms. Its white, scaly cap disintegrates into black ink as it ripens. Its delicate flavour and gelatinous texture make it ideal for sautéing and stir-frying.
Aspect: Its cap is ovoid at first and then flattens out, with a white colour and a scaly texture. The stem is white and long, with a ring at the top.
Flavour and aroma: Its taste is delicate and slightly sweet, with a mushroom aroma.
Season: Spring to autumn.
Habitat: Meadows, gardens and wetlands.
8. Poplar mushroom:
A taste of autumn in spring. The poplar mushroom, with its greyish cap and long, white stem, grows in damp areas and along riverbanks. Its flavour and texture make it ideal for stews and soups.
Aspect: Its cap is convex and then flattens out, with a greyish or light brown colour and a smooth texture. The stem is white and long, with a ring at the top.
Flavour and aroma: Its flavour is similar to mushroom, with an earthy and woody aroma.
Season: Spring to autumn.
Habitat: Wetlands and riverbanks.
Tips for responsible collection:
- It respects the environment: Collect only the mushrooms you need and let the others continue to grow.
- Use a wicker basket: It allows spores to disperse and helps mushrooms to reproduce.
- Correctly identify mushrooms: Before collecting a mushroom, make sure that it is edible. If in doubt, consult an expert.
- Find out about current regulations the area where you are going to collect, not all sites are the same.
Enjoy the spring and the delicious mushrooms that the Alto Tajo offers you!
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