Nice thing about living in a place with so much biodiversity is that there is always something to collect from the woods. This past Sunday it was the turn for mushrooms, and in particular Gurumelos.
There it goes some brushstroke to familiarize with this delicacy.
Amanita ponderosa (Gurumelo) is an edible mushroom. It is believed that comes from the portuguese word for mushroom –Cogumelo-. Creamy white colour skin, white inside, rapidly becoming red when being cut and it has a very characteriscic smell to damp soil.
Its habitat is mainly southwest of Iberian peninsula, mainly Huelva (Andalucia) and Badajoz (Extremadura). It is a spring mushroom. Traditionally we can find it in helm oaks, cork oaks areas.
It is an edible mushroom catalogued as excellent, especially charcoal-grilled with salt, or as an extra ingredient to any recipe