Island Delicacy Wild Mushrooms #
Esclata-sang is the star of the show, a large, flat, fleshy mushroom tinged reddish-orange served in local bars and restaurants. Try them 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 infuses me to the Serra de Tramuntana mountains where it grows with 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
Mushroom Festival in Mancor de la Vall #
Mushroom season in Mallorca is celebrated by foraging the forests in the Raiguer and Serra de Traumantana Regions. Each year on the last Friday in November, in the foothills of the mountains, Mancor de la Vall celebrates the harvest with an annual festival. Friday evening, the village is filled with laughter, singing and local music. On Saturday, mushroom lovers from all over the island are drawn the stalls of the mushroom market lining the picturesque streets. From Palma, it's a mere 45-minute drive north on the Ma-13, and it's definitely worth a visit.
By Gene Harley
23 October, 2018