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There are three factors that are considered important for favorable circumstances for the growth of mushrooms to occur: the humidity provided by the rains, the drop in temperatures and the absence of strong winds.
Although a significant rise in temperatures is expected this weekend, the weather in recent days has been favorable for mushrooms, so it is a good time to go looking for them, taking advantage of the stable weather.
In La Vanguardia Readers’ Photos we can see images of mushrooms hunted in the Sau reservoir, where the precious ou de reig can be found.
This mushroom appears in lowlands in broadleaf forests, basically associated with corks, holm oaks, oaks and chestnut trees, in clean and illuminated places facing east.
If the right conditions are given, as has happened now, it bears fruit from spring to early autumn, since the ou de reig does not love the cold at all.
The ou de reig can be eaten both fried and raw, cut into thin slices and marinated in olive oil. Its sweet flavor makes it a mushroom with excellent taste.
Osona is, then, one of the Catalan regions where mushrooms are proliferating the most this spring. Around Gurb is a good place to catch the popular rovellons.
The chanterelle, níscalo, or robellón (rovelló in Catalan) has the scientific name Lactarius deliciosus. The specific name, deliciosus, means “delicious”, so that’s all said and done.
It is a very common mushroom in Spain, typical of pine forests and mixed forests. It blooms especially in autumn, although in spring it can be seen if the conditions are favourable, and it is highly appreciated in gastronomy.
