Perrechico, a very special mushroom

Perrechico, perretxiko or Calocybe gambosa: one of the most coveted mushrooms in the kitchen

How are they and where to locate and harvest perrechico mushrooms?

This mushroom has an infinite number of popular names, as it's one of the most widely consumed and abundant in the area where it grows. Although the best-known name is Perrechico, they are also known as mujardónes, St. George's mushroom, usones or isones, muchardones, ....

There are many areas suitable for seeking these mushrooms: Pyrenees, Navarre, Álava, Guipuzcoa, Maestrazgo, Moncayo, Soria, ... The craze for these mushrooms is such that early specimens can fetch over €100/kg, although their normal price in peak season is around €20-30/kg

Want to buy muskmushrooms for cooking? We recommend our section of gourmet products made with these delicious mushrooms. Enjoy the intense flavor of Saint-Georges mousserons.

Perrechiko, moixernó, seta san jorge

This species of mushroom, Calocybe gambosa, is very curious. lovers of perrechicos value small specimens, although it's a mistake to harvest them of this size as we don't give them time to conclude their expiration, which affects future appearances of perrechicos.

In some areas, these mushrooms are in sharp decline, even disappearing. Added to this is the excessive pressure exerted by collectors, who travel hundreds of kilometers to pick them.

In the opinion of expert mycologists, we need to bring order to this harvest, limit the number of Kgs and establish minimum sizes.

In some cases, the size of the perrechicos harvested is so small that it's no more than a cm!

The flavor of perretxiko or moixernó doesn't change with size, having the same taste, aroma and texture a 2 cm mushroom as a 100 gr one that has been able to complete its life cycle.

Perrechicos are spring mushrooms in mountain meadows, mainly the Pyrenees and in Iberia. These are their preferred habitats, although we can also find them in brambles and poplar groves. It's common for them to grow in witches' circles or rows, usually in fields, mountain clearings and pastures.

Perrechico at an outrageous price

These are mushrooms that always appear in the same places, and combined with the price that can be paid for the first moixernóns or perretxikos, means that among mushroom seekers, there's a lot of secrecy surrounding this mushroom and knowledge of perrechico setals is passed down from father to son, and they even sell GPS coordinates of perrechico mushrooms on the internet.

St. George's mushroom confusion with other mushrooms

Be particularly careful with a toxic specimen when harvesting a treacherous or deceptive mushroom instead of a perrechico. This mushroom is the one that generates the most confusion, and although it has a pleasant taste and smell, it doesn't smell like flour and its spore is pinkish in color. In the case of bujardones or perrechicos, the spore is completely white.

Precautions when picking perrechicos

• Spring identification: This mushroom is difficult to confuse, as it fruits in spring, a time when similar varieties are not common.
• Risks in autumn: During autumn, it's crucial to be vigilant for Entoloma siuatum (Bull. ex Pers. : Fr. ) Kum. (Entoloma lividum Bull. : Quél. ). It is characterized by yellow or pink blades, spaced and free. Its cap has a gray-toned cuticle with minimal radial fibrils and does not separate easily from the flesh. The spore is pink, unlike Calocybe gambosa (Fr. ) Donk, whose spore is white. As a result, out of season, it is confused with "late-appearing lansarones", and Entoloma lividum Bull. Quél. is harvested, increasing the risk of intoxication.
• Other toxic mushrooms: It's crucial to be careful with other toxic mushrooms that can fruit in spring, such as Amanita verna (Bull. ) Lam. pure white with volva and ring, or Inocybe patouillardii Bres. which is smaller and less consistent, with a conical, nippled cap, gray blades and an unpleasant odor.

Perrechico aromatic mushroom like no other

The reason for the great anticipation generated by perretxikos or moixernóns, lies in their great flavor and texture but above all by their aroma. Cloves are highly aromatic and flavorful, with an unmistakable smell of raw flour. The best ways to cook them are:

• Crusts and in salads, with a little oil, balsamic vinegar and salt and sliced thinly. Macerate them gently, giving a few turns and at the table. Delicious!
• As an omelette, as the flavor of the perrechico goes very well with that of the egg. Quite a classic
• As an accompaniment to a meat or fish stew, they don't disappoint and are spectacular.
• Sautés with a little minced garlic and Iberico ham. Perhaps the most popular and best recipe. Thanks to their perfect, slightly tough texture for cooking, these mushrooms don't fall apart or become slimy.

Healthy and perrechicos!