Mushroom season in Catalonia begins in September when the first saffron milk caps, bolets and rossinyols appear after the earliest heavy rains under the leafy oaks and velvety firs. Mushroom collecting is a tradition with a long history in the region, thanks to the local climate and terrain, with mushrooms flourishing in humid soils and mild temperatures.
We will set off for the forest early, armed with wicker baskets and compasses. Our guide will be professional biologist Evarist March, for whom nature is both a passion and profession. Where most people see a lake, mountain or forest, Evarist glimpses an entire universe of plants full of fascinating facts! According to biologists’ calculations, a single hectare of Catalan forest may produce up to 60 kilos of mushrooms. We’re not going to be counting, however, with Evarist’s goal to teach you a whole wealth of interesting facts on a simple search for mushrooms. With Evarist, you will learn how to collect mushrooms without damaging the environment, how to differentiate between the various species and how to avoid picking mushrooms not fit for consumption. You will discover how mushrooms are typically served up in Catalan homes, such as saffron milk cups with beef fricandó, and the role played by craterellus cornucopioides in fine dining, known here as trompetas de la mort (“death trumpets”). Most importantly of all, you’ll discover Catalonia’s most beautiful forests, far removed from most tourists’ itineraries, delving into a world of new tastes and scents. a tourist almost did not go, and you will discover a world of new smells, tastes and impressions.