There are several species. The first to be caught are the spring scallions (Marasmius oreades). They are used to prepare omelettes, rice dishes, and to accompany meat... In spring, the Saint George's mushroom (Calocybe gambosa) also appears, which is usually used to accompany stews.
Courses
In the summer, ceps or Bordeaux mushrooms (boletus edulis) and chanterelles or nightingales (Cantharellus cibarius) begin to appear. The ceps, which until very recently were completely unknown in Pallars, can be eaten raw or cooked, and give a fantastic mushroom flavor to stews and creams.
Strains
The ruellón (Lactarius deliciousus), which depends largely on the summer rains, can appear later or earlier, it is very appreciated when cooked on the slab (a slab is smeared with bacon and a little garlic, the mushrooms are placed on the hot slab and seasoned with raw garlic. Other autumn mushrooms found in forests and meadows are the white lenegas (Hygrophorus eburneus), the fredolics or fredolics (Tricholoma terreum), the partridge's lapota or shiny gomphidi (Gomphidius viscidus), the golden bull's mushroom), the rostetes, the moixarró of Sant Miquel... In burned forests, the murgues (Morchella rotunda or morel vulgaris) grow.
Fredolics
In Pallars we really like to eat mushrooms in salads, so we have to confit them, preserve them, immediately after picking them.
Source: Pallars Sobirà Tourism
Link: http://ow.ly/jpVWq