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SPRING MUSHROOMS: WHAT ARE THEY?
If you're a mushroom lover and want to know a little more about the mushrooms that are in season, here we talk about spring mushrooms.
Special due to their difficult search and unique flavors. Undoubtedly, they're among the most special in gourmet cuisine, as well as being less well-known than autumn mushrooms.
You can find them in Aragon, especially in the Sierra de Albarracín.
WHEN CAN WE FIND THEM?
Spring mushrooms are found in smaller numbers than other mushrooms because they require specific temperatures to grow. Therefore, the best time to find them is in the middle of spring.
Spring rains and the thaw after winter are essential for their growth.
The best time to find them is between late April and early May, but this always depends on the temperatures each year.
TYPES OF SPRING MUSHROOMS
MARZUELO
This mushroom is typical of arid soils, such as pine forests or oak groves.
The marzuelo mushroom is known as the queen of camouflage because it is very difficult to find. It appears under moss and can even grow under snow.
It is the first mushroom to appear after winter, making it one of the most special. It grows especially with the first rains and snowfalls of spring.
The best months to find it are from February to April, but it can even be seen as early as January.
Its flesh is whitish with grayish hues. Its cap is initially whitish, but as the light hits it, it changes to a blacker color.
It has a mild smell and a pleasant taste, similar to that of nuts.
The marzuelo mushroom is also known to be beneficial for health. The probiotic substances help strengthen the body and its defenses.
It's a perishable mushroom; it's best to consume it within 7 days of harvesting, so it's best to freeze it to prevent it from spoiling.
Perfect for adding to risotto or grilling.
Morel Mushroom
This type of mushroom is highly prized by mushroom hunters.
The morel appears from late March to late May. It can be found in forests, wetlands, near waterways, or along roadsides. Therefore, a perfect area to find it is the Sierra de Albarracín.
This mushroom varies in appearance; some have white flesh and others are more yellowish.
They have a whitish, hollow stem, while their interior acquires a deeper color as they mature.
Its flavor is delicate, earthy, and slightly smoky, and its texture is firm yet tender. This is what makes it highly prized in gourmet cuisine; its flavor intensifies even more when cooked.
The best way to preserve it is to store it in a dry, dark place or dehydrate it.
It is ideal for adding to risottos, or, if you want to enjoy an exceptional flavor, you can pair it with black truffles or gourmet cheeses.
PERRECHICO
The perrechico mushroom, also known as the St. George's mushroom because it usually appears around the end of April, is another of the most culinary-appreciated spring mushrooms.
Its harvesting season runs from April to May, especially around the end of April. It grows in grasslands, meadows, mountain pastures, and forests, growing in groups forming rows.
Its interior is white with creamy tones. It has a fleshy cap and a thicker base.
It is one of the most aromatic mushrooms, as its scent is very penetrating. Its flavor is intense and can sometimes be somewhat cloying.
For preservation, it is best to keep it in the refrigerator, covering it with paper to keep out light.
Because it is so aromatic and has such an intense flavor, it can be perfectly eaten raw.
It is also perfect for preparing creamy soups or making a sauce to add to meat and fish dishes.
senderuela
The senderuela mushroom is abundant in Spain during the spring, but can also be found in other seasons, such as summer and autumn. It grows in meadows and pastures, grassy areas, and even coastal areas. This mushroom also grows in groups forming rows.
It is a small mushroom with a thin, fibrous stem. Its flesh is thin and firm. Its cap is light brown and has a convex shape that flattens over time.
Its smell is bitter and strong, and its flavor is intense but not unpleasant.
It is a very nutritious mushroom, rich in protein, vitamins, and minerals. It is low in fat and high in fiber. It also contains bioactive compounds with antioxidant and anti-inflammatory properties.
Chanterelle
Chanterelle mushrooms usually appear in spring and autumn, but their season can vary depending on humidity and rainfall. They can be found near conifers, in the shade of holm oaks. In the Aragonese Pyrenees, they can be found in mature oak and beech forests.
They are characterized by their robustness. Their color varies, from orange to light brown.
They have a fruity, sweet aroma and flavor, similar to that of apricots.
You can dry them and store them in a sealed container in the refrigerator, which will allow them to be preserved for a while, or dehydrate them, although they may lose some flavor.
They also have important properties, as well as vitamins that help maintain brain function.
They can be prepared in various ways, for example in scrambled eggs, stews, with eggs, or sautéed.
