The edible mushrooms they include many types. The chanterelles, wild mushrooms and oronja mushrooms are some of the best known. But today we come to talk to you about a somewhat special one: morel mushrooms. These are a delicacy for many people who love fungal products, but you also have to be very careful with them because they can be very toxic. Do you want to know what they are like and what steps you should follow to be able to enjoy them without problems in your recipes? Attentive!

La farming it is a necessary activity for people's lives. We have been able to observe it, above all, throughout the Covid-19 pandemic. For this reason, it is essential to continue rewarding people who work in this sector and who have very innovative projects. Such as Nazaret Mateos Alvarez, the Spanish farmer who has won the award for agrarian women innovation with your project Between mushrooms. Do you want to know what this eco-friendly and award-winning plan consists of, as well as what it offers? We have talked to her. 

Many times for reasons of fatigue, to have Limited time or simply for wanting give you a treat, you decide to buy one of the best prepared dishes in Mercadona. The Valencian supermarket has a succulent and varied offer of food that you can serve with a single stroke of microwave oven. In about two, three or four minutes, you have a delicious recipe ready to feed your palate. Although, of course, there are some preparations that are better than others. Therefore, in this article we want to analyze and recommend the more exquisite so that when you are in front of the stand you do not hesitate in your choice. Getting it right will be synonymous with repeating on other occasions. To the parrot, diner!

El chanterelle it is a mushroom that has nothing to do with the red mushrooms of David the gnome. It is so striking since its color and crafts as delicious once you learn to use it in the kitchen. Its consumption is also very popular in much of the world although perhaps you do not know it like others fungal species renowned. Discover in this article all the secrets of this forest delicacy which can also be collected throughout the autumn and even well into winter in certain Spanish regions!

It has just been awarded by the prestigious Gourmand World Cookbook Awards and we can assure you that it is an authentic encyclopedia to become a fungal specialist. The book Eat Mushrooms de Llorenç Petràs is posted by Planet Gastro and it is positioned, now even more after having been awarded, as a capital work in the knowledge of all kinds of species. In the middle of the autumn harvest season of these products that nature gives us, reading this volume will be of great help. Also because among its pages there is no lack of recipes and other tricks to use each mushroom in the kitchen. 

Today we explain how to preserve mushrooms to have them available at home throughout the year. The fact that they are a seasonal product does not mean that you cannot taste them in July if you know how to do it. Discover below the ingenious techniques to prevent them from poaching. One of them explains why it is unlucky to pour the shawl. Have you heard anything about this before? Curious!

One more year around this time comes one of the best-known gastronomic events in the country with the Mycological Tapa Week that welcomes the city of Soria, from this monday 11 until the next day 24. During this period, those who want to enjoy one of the products autumn star they can do it through various recipes. More than 70.000 tapas will be served in a small delicatessen where the protagonists are the mushrooms, especially the Boletus Edulis u white fungus. Along with other species, in this twelfth edition of the annual event, the best chefs specializing in this product, prepare unbeatable dishes. Find out more here.

When we continue in full harvest season of these products that grow in the wildest land, we offer you some common ways to cook mushrooms. Thus, together with some exquisite and interesting recipes, you can include them in your daily dishes in different ways and with different ingredients. Adapt this edible mushroom to your most personal taste, try with new elaborations and try to surprise your palate with its flavors. From the typical mushrooms until the chanterelles or lepiotas of this campaign, enjoy each type.

In a very localized but active way, the mushroom season has started in those points where they come out, basket and razor in hand, the seekers of this great product that nature offers. Always with the knowledge about which ones to take and which ones not to avoid risks, the debate about the harvest is open. Because there are popular areas where these grow mushrooms and where even entire families come to collect the precious food. So, both forests as mountains will also be filled this year with 'hunters', although the campaign is delayed in some regions.

Pradejon is the capital of the mushroom and returns one more year to celebrate its Fungitur fair in honor of mushrooms and the interculturality. In this edition number seven already, the new applications of fungi will be known. It will be from May 3 to 5 when this town of The Rioja host the fair. It was presented this week at the Riojano Center of Madrid.

The Rioja produces 60% of all mushrooms Spain, with about half coming from Pradejón. This municipality has 170 growers.

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