Affordable Mallorca | Affordable Mushrooms

Mushroom season in Mallorca is a big thing with the locals. Foraging the many forests on the island is a tradition still followed by old and young. The best grounds are, of course, well-kept secrets. If you can't find enough for a meal or don't dare hunting for edible fungi (knowing that many are not and errors can be fatal), you don't have to miss out:

Esclata-sang (also called 'Rovellon'), the star of the show, a large flat fleshy mushroom tinged reddish-orange is served in local bars and restaurants in a variety of recipes like the famous rice dish arròs brut and the pork dish lomo amb esclata-sangs. The woody scent and slightly nutty flavor unites us to the Sierra de Tramuntana mountains where it grows in the humidity of autumn rains. Sautéed in olive oil with a little parsley, garlic and salt it is indescribably scrumptious

Equally delicious is the small, bell shaped creamy-amber picornells, a Soller specialty and known locally as cama seca. Locals swear by the mouth-watering combination of these mushrooms, sautéed and salted, with Mallorquin sobrasada sausage and honey – ask for them in your local restaurant or go hunting, not in the forests, but in beautiful Mancor de la Vall

Esclata-sang is the star of the show, a large flat fleshy mushroom tinged reddish-orange served in local bars and restaurants in a variety of recipes like the famous rice dish arròs brut and the pork dish lomo amb esclata-sangs. The woody scent and slightly nutty flavor unites me to the Sierra de Tramuntana mountains where it grows in the humidity of autumn rains. Sautéed in olive oil with a little parsley, garlic and salt it is indescribably scrumptious

Equally delicious is the small, bell shaped creamy-amber picornells, a Soller specialty and known locally as cama seca. Locals swear by the mouth-watering combination of these mushrooms, sautéed and salted, with Mallorquin sobrasada sausage