Spain is a country blessed with a wide variety of edible mushrooms that play a fundamental role in its gastronomy. From the lush forests of Galicia to the mountainous areas of Catalonia, these mycological delights add flavor and versatility to Spanish cuisine. In this article, we will explore some of the main edible mushrooms in Spain and how they are used in local cuisine.
1. Boletus edulis (Boletus)
Boletus edulis, commonly known as "boletus", is one of the most coveted mushrooms in Spain. It is found in coniferous and deciduous forests and is characterized by its brown cap and mild, earthy flavor. Boletus are ideal for dishes such as boletus cream, mushroom omelette or rice with boletus.
2. Amanita caesarea (Ovolo)
The Ovolo, or "amanita caesarea", is a mushroom highly appreciated for its delicate flavor and golden orange color. It is common in the Mediterranean region of Spain and is used in haute cuisine dishes such as carpaccio, salads or even roasts, where its mild and sweet flavor enhances the meal.
3. Chanterelle cibarius (Chanterelle)
The chanterelle, known as "Cantharellus cibarius" or "chanterelle", is a yellow or orange mushroom. Its mild and slightly fruity flavor makes it a perfect ingredient for risottos, stews and sauces. Additionally, its characteristic funnel shape makes it easy to identify.
4. Lactarius deliciosus (Nícalos)
Chanterelles, or "Lactarius deliciosus", are orange mushrooms with a slightly spicy flavor and a touch of sweet and sour. They are used in scrambled eggs, stews and grilled dishes. They can be found throughout the country, especially in areas of pine forests and oak forests.
5. Pleurotus ostreatus (Oyster Mushroom)
Oyster mushrooms, or "Pleurotus ostreatus", are prized for their mild flavor and meaty texture. They are used in sautéed dishes, grilled or in risottos, and are known for their versatility in the kitchen. They can be found throughout the country and are easy to grow.
6. Hydnum repandum (Cantarelus)
"Cantarelus" or "Hydnum repandum" are mushrooms with a wavy white or cream-colored cap. They have a mild and slightly sweet flavor. They are used in stews and sauces, adding a touch of elegance to dishes.
7. Macrolepiota procera (Mushroom Heads)
"Mushroom heads" or "Macrolepiota procera" are large mushrooms with brown caps and slender legs. They are ideal for coating and frying, and are served as a delicious appetizer in Spain.
8. Pleurotus eryngii (Oyster Mushrooms)
"Oyster mushrooms" or "Pleurotus eryngii" are prized for their firm flesh and earthy flavor. They are usually used in grilled dishes, in scrambled eggs and as an accompaniment to stews and rice dishes. Their texture and flavor make them ideal to complement other ingredients in Spanish cuisine.
9. Hypholoma fasciculare (Bluefoot)
The "bluefoot" or "Hypholoma fasciculare" is a mushroom with a greenish-blue cap. Despite its peculiar appearance, it is appreciated in Spanish cuisine and is used in stews and grilled dishes to provide its characteristic flavor.
10. Marasmius oreades (Senderuela)
The "senderuela" or "Marasmius oreades" is a small and delicate mushroom that grows in meadows and grasslands. It is used in dishes such as scrambled eggs, stews and sauces, providing a mild flavor and tender texture.
11. Agaricus bisporus (Mushroom)
Champignons, or "Agaricus bisporus", are a common variety of mushrooms used in a wide range of dishes in Spanish gastronomy. They can be prepared with garlic, grilled, in sauces and in fillings, providing their mild flavor and versatility to many recipes.
13. Morchella vulgaris (Morchella)
"Morchellas" or "Morchella vulgaris" are characteristically shaped mushrooms, with a beehive-shaped cap. They are highly valued in Spanish gastronomy and are used in gourmet dishes such as risottos, sauces and haute cuisine dishes. Their unique texture and unmistakable flavor make them a true culinary treasure.
These are some of the many varieties of edible mushrooms found in Spain. The culture of collecting and eating mushrooms is a deep-rooted tradition in many regions of the country. However, it is important to note that as some mushrooms can be poisonous, good mycological knowledge or expert guidance is essential when collecting wild mushrooms.
In Spanish cuisine, mushrooms add depth and flavor to traditional and haute cuisine dishes. From rustic stews to sophisticated culinary creations, mushrooms are a culinary treasure that enriches the gastronomic experience in Spain.
author: Recipes explained
*Illustrations are for guidance only, make sure you know the mushrooms well before consuming them or ask an expert for help.
