Dried mushrooms, without preservatives or colorings.
Mushroom highly regarded in the northern regions of Spain, especially the Basque Country, Navarra and La Rioja, where we can show in March.
White meat, thick, soft but compact and plentiful. Its aroma is mealy, soft and gentle but penetrating flavor, a bit of nutmeg.
It presents a fleshy hat 4-15 cm in diameter, white or cream-colored, smooth and matt surface. The margin is very rolled when young, opening later. The blades are tight, narrow and low-cut, white.
The foot is robust and color of the sheets. The spore print is white.
It grows in groups forming paths or “perretxikales”.
Some recipes: Scrambled perretxiko mushrooms, sauteed mushrooms, potatoes stuffed with mushroom San Jorge, chicken rolls stuffed with mushroom St George.