The Spanish Love Affair with Mushrooms

The Spanish adore mushrooms. There are very few countries in the world where these little, earthy gems are more highly prized, more widely understood or more passionately collected. Today we’re taking a closer look at the Spanish love affair with the seemingly humble mushroom…

Mushroom Picking

It is in Catalonia, one of the finest mushroom growing regions in Spain, where mushroom madness reaches its peak. Come the Autumn, the hills and woodlands of Catalonia are full of wild mushroom hunters, eagerly seeking out their favorite delicacies from among an estimated 1500 species.

Just 30 of these species are actively picked and many families have their own very special, tried-and-tested mushroom picking spot which remains a closely guarded secret and where they return every year to harvest the region’s bounty!

Markets, Competitions and Courses

Mushroom Market

Just as keen gardeners hold vegetable growing contests, the people of Catalonia hold mushroom exhibitions where the finest, biggest and best specimens are rated and given awards.

During the picking season, the markets of Spain (and Catalonia in particular) are full of fabulous, fresh mushrooms. The Mercat del Bolet de Guardiola de Berguedà and the Mercado de la Seta de Cal Rosal are two of the most famous mushroom markets, running until the end of November and packed with cooking lessons, competitions and, of course, culinary gems.

Spain’s Favourite Mushrooms

There are thousands of edible (and inedible) varieties to be found in Spain, here are a few of the country’s most prized mushrooms:

Ou de Reig – This mushroom translates literally as ‘Royal Egg’ this is the big mushroom on very Spanish picker’s list once the autumn arrives. It is recognized by its chestnut-colored top and yellow gills. Best served slow roasted with salted duck’s liver for an absolute treat.

Llenega – Available and common right through the autumn, Llenega are a staple for Catalonian mushroom pickers. It’s a large mushroom with an olive colored cap and white gills. There’s even a dedicated Llenega fair in Cardona.

Ceps – Plump, dark in color and dumpling-like, ceps are well known across the world and particularly well-loved in Spain. They have a mild flavour but are absolutely divine when shaved like truffles and drizzled with olive oil.

Rovellón – Another Catalonian favourite which is available right through the autumn until the end of December. These sunset-colored, green-flecked beauties go down a treat when grilled with garlic, parsley, the all essential olive oil and salt. The perfect seasonal tapas!

Love mushrooms and Spanish cuisine? Try our famous Paella Jardinera which is bursting with autumnal flavors. Reserve your table at Ataula, Portland’s favourite Spanish restaurant, today on 503-894-8904 or right here online.