St. George's mushrooms
Perretxikos wild mushrooms
Which area of Spain is it typical?
- Autonomous region: Basque Country
The St. George's mushroom is considered one of the great varieties of mushroom, gastronomically speaking. It is the best spring mushroom.
This mushroom has various names in the Basque Country, including "perretxikos", "sisas", "lansarones", spring mushrooms or "rayo de Orduña". It is called St. George's mushroom because its season coincides with this festival. It is the queen wild mushroom of the season, a time when it fetches high prices. Its scientific name is Calocybe Gambosa. Its size is small, with a creamy white cap and short stalk, wide at the base; Its flesh is pale and dense, with a good flavour and fresh aroma. It appears in meadows and clearings. In Álava, it is eaten to coincide with the festival of San Prudencio; typical dishes for this festival are scrambled egg with St. George's mushrooms, and snails.
- Type of product: Vegetables
- Season: The St. George's mushroom appears abundantly in spring, between the second half of April and the first half of May. It can sometimes be picked in June and, in wetter areas, even in February.
- Origin: A food that originates above all in Álava, Navarre and small areas in the northeast of Burgos; it also appears in Catalonia.
- To drink with it: Crianza and reserva reds.
- Where to buy: The St. George's mushroom can be found in most specialised shops in Álava, especially in Vitoria, and in the Navarre region and in Catalonia.
- Recipes: Scrambled eggs with St.George's mushrooms
- Energy: Low
- Cholesterol: 0
- Comments: Rich in proteins and minerals.