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> Rovelló > Ou de reig > Camagroc, Cep, Rossinyol, Tòfona Negra… dimarts, 23 de setembre de 2008
Passion for mushrooms in the Catalan Countries is a fact. At the end of summer and during the autumn, hoards of people head for the woods, with their baskets in hand, eager to pick the best.
Of course, sometimes the basket is filled, and at other times not. Patience, skill and experience have a big part to play, but the most important thing is that the season is good, that mushrooms actually grow. And that depends on the weather, on meteorological conditions. For mushrooms to grow, it really needs to rain. What mushrooms need above all are damp conditions. But even that is not enough: after the rain, a few days of fine weather are needed, with sun and no wind. In these conditions, our woods fill with all kinds of mushrooms. But be careful! Not all, by a long way, are edible. Some are toxic and there are a number that contain deadly poisons. Therefore, a great deal of caution is needed so that the basket is only filled with well-known mushrooms, ones that are known for certain to be edible. Some of these edible mushrooms are very tasty whether eaten on their own or in a stew, omelette or broth. Here are some different types.
RovellóThe rovelló (Latin name: Lactarius sanguifluus) is the most popular in the country and perhaps also the variety that is consumed more than any other. Also known as the esclata-sang, the rovelló has a winy red cap and grows in pine woods, like the pinetell (Lactarius deliciosus). These two mushrooms are very similar, so much so that many people refer to the pinetell as the rovelló. However, the colour of the pinetell is a little different as it is more orange.
Ou de reigIf the rovelló is the most popular mushroom, the ou de reig (Amanita caesarea) is the tastiest, the one with the most exquisite flavour. It has a bright orange cap and, when young, is covered with a thick white veil. Ou de reig grows in woods made up of Holm Oaks, Cork Oaks and Chestnut trees, and almost always below 1000 meters. Typical of the Mediterranean, the Romans appreciated the variety very much.
Camagroc, Cep, Rossinyol, Tòfona Negra…There are a lot more mushrooms in our woods that are good for cooking, including, to name a few: camagroc (Cantharellus lutescens), which grow in large clusters; cama-sec (Marasmius oreades), more common in spring; cep (Boletus edulis), equally good fresh or dried; llenega negra (Hygrophorus latitabundus), for meat or poultry stews; rossinyol (Cantharellus cibarius), yellowish in colour, with the advantage that they never turn maggoty; and tòfona negra (Tuber melanosporum), with a wonderful aroma, that grow underground.
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Investiga
> Bolets de Catalunya: comestibles, no comestibles i tòxics.
> 'Caçar bolets', per Josep Pla.
> La cuina del bolet: unes quantes receptes.
I també...
- Trompeta de la mort: de bon menjar, a desgrat del nom.
- Els bolets: vídeo didàctic de l'Edu365.
- Què diferencia el pinetell, o rovelló d'obaga, del rovelló, o esclata-sang?
- Refranyer del bolet.
- Els bolets del Berguedà.
- Farinera borda: bolet mortal.
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