Autumn mushroom season arrives in Grazalema and Ourense

Autumn rains in Spain have triggered the seasonal emergence of various mushroom species, drawing mycologists and food enthusiasts to regions like Grazalema and Ourense.

In the Sierra de Grazalema, the De la Tierra restaurant at the Fuerte Grazalema hotel focuses on local, seasonal ingredients. Chef Alejandro Rivera incorporates wild mushrooms into dishes such as wild mushroom soup, gratinéed cardoon mushrooms, and wild boar stew with boletus. Other regional specialties include tagarninas, wild asparagus, game meats, and Payoya goat cheese.

In the province of Ourense, diverse landscapes including oak, chestnut, and pine forests provide ideal habitats for foraging. Key areas for mushroom hunting include A Pobra de Trives, Pena Folenche, and the Ribeira Sacra. Common species found in these mountainous and forested regions include wild mushrooms, parasols, boletes, and chanterelles, though experts warn of the importance of identifying poisonous species.