Going mushroom picking is much more than filling a basket. It means walking among pine woods, oak groves and beech forests, breathing in the smell of damp earth and seeing the forest with fresh eyes. In Catalonia, this passion is passed down from generation to generation and is closely linked to gastronomy and autumn landscapes. But knowing the names of mushrooms is not enough to identify them safely. Some toxic species can be confused with edible ones. That is why you should only eat mushrooms that have been identified with absolute certainty. If in doubt, always leave them out. Names and types of typical edible mushrooms in Catalonia The diversity of forests and climates means that many mushroom species grow in Catalonia. Many have become true stars of Catalan cuisine, especially during autumn. Rovelló This is probably one of the mushroom names most closely associated with Catalan autumn. The rovelló is especially appreciated grilled, with garlic and parsley, but it can also accompany meats, rice dishes and stews. For many mushroom pickers, finding them is one of the small joys of a day in the forest. Cep The cep stands out for its intense aroma and its versatility in the kitchen. It can be used in risottos and rice dishes, creams, sauces, sautés or meat dishes. It can also be dried, a traditional way to preserve its aroma beyond the season. Rossinyol The rossinyol is another edible mushroom appreciated in Catalonia. It has a delicate flavour that works especially well in sautés, omelettes, rice dishes and meat dishes. It is a good example of how a simple ingredient from the forest can give a recipe real personality. Camagroc Small and aromatic, the camagroc is highly valued in the kitchen. It can be sautéed, added to an omelette or included in rice dishes, pasta and stews. It is also often dried to preserve it and use it once the season is over. Fredolic The fredolic is closely linked to the cooler days of mushroom season. Traditionally, it is used in soups, stews, omelettes or sautés. As with any wild mushroom, you should always make sure the species has been correctly identified before eating it. Llenega The llenega is highly appreciated in several parts of Catalonia and has a strong presence in traditional cuisine. Its texture makes it especially suitable for stews and meat dishes, where it helps create flavourful sauces. Trompeta de la mort Do not let the name mislead you: the trompeta de la mort is a highly valued edible mushroom when correctly identified. Its intense aroma means it can be used in small quantities to add depth to rice dishes, sauces, pasta and meat dishes.