This wild mushroom is one of the most consumed in Mediterranean countries after the common mushroom. It is primarily the queen mushroom in Catalonia, where, in season, it is a classic accompaniment to roast meats and in various culinary recipes, it is also consumed grilled with garlic and parsley.
Although it is popular and native to the aforementioned areas, it is also a mushroom collected and commercialized in countries such as Portugal, Turkey, New Zealand, Australia, Chile etc. basically the growth zone of this type of mushroom is confined to pine forests.
It is gathered in different ways, one is to cut the stem with a knife and another is to pull out the mushroom with the stem, in all cases its collection in plastic bags or closed in containers is prohibited. The tradition motivated by a biological fact, stipulates that the collection must be done in wicker baskets.
The reason is that the spores of the mushroom can disperse through the cracks of the wicker, thus preventing the extinction of this valued mushroom.
