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As a result of the recent rains, the first rovellons of the season have already started to appear in the forests of the Berguedà region, as seen in these photographs, where a full basket marks the beginning of mushroom season.
Basket full of the first 'rovellons' of the season in Berguedà
Chanterelle mushrooms, or rovellons, are one of the hallmarks of Catalan cuisine with locally sourced products. They are an ideal complement for simple and common dishes such as fricandó, rice, pasta, or meatballs.
The chanterelle has the scientific name Lactarius deliciosus. The specific epithet, deliciosus, means “delicious,” making it very eloquent.
The first chanterelles in Catalonia
The tradition of going mushroom picking is deeply rooted in Catalonia, especially during the autumn, when mushroom hunters venture out into the mountains in search of mushrooms - or bolets in Catalan. But one must be careful. For instance, the Firefighters of the Generalitat recently rescued three mushroom pickers, one of whom, 82 years old, suffered serious injuries after falling into a one-meter-deep cavity in Saldes (Berguedà), and tragically passed away.
'Rovelló' waiting to be picked
To ensure the growth of mushrooms, it is important to have rainfall, both intermittent showers and significant storms. Temperatures also play a role, ranging between 8 and 25 degrees Celsius.
Chanterelle in the Berguedà forest