There are several species. The first to be harvested are the spring snails (Marasmius oreades). They are used to make omelets, rice dishes, and to accompany meat. Spring also sees the emergence of the Sant Jordi moixarró (Calocybe gambosa), which is typically used to accompany stewed dishes.
In summer, the Bordeaux mushrooms (boletus edulis) and the chanterelle mushrooms (Cantharellus cibarius) begin to emerge. Until very recently, these mushrooms were completely unknown in El Pallars. They can be eaten raw or cooked, and add a fantastic mushroom flavor to stews and creamed dishes.
The chanterelle (Lactarius deliciousus), which depends largely on summer rainfall, can appear sooner or later. It is highly appreciated when cooked on the slab (spread a slab with bacon and a little garlic, place the mushrooms on top of the hot slab and season with raw garlic, salt and oil). Other autumn mushrooms found in forests and meadows include white llenegues (Hygrophorus eburneus), black lentils (Tricholoma terreum), shiny gomphid (Gomphidius viscidus), bolet de bou (Boletus bovinus), rat squid (Ramaria aurea), rostetes, Sant Miquel moixarró... In burnt forests, murgues (Morchella rotunda or Morchella vulgaris) grow.
In Pallars we really like to eat mushrooms in salads, so we must preserve them, or can them, as soon as we pick them.
Source: Pallars Sobirà Tourism
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