Mushrooms are one of the fundamental flavors culinary landscape of the region of La Ribagorza. During the season, which varies depending on the area and the climate between the months of August through December, forests provide a wide range of edible mushrooms that grow along with other hallucinogenic properties, toxic, deadly and aphrodisiac.
Among the former, no shortage of prized porcini or boletus edulis, can be collected in forests of beech, oak, chestnut, fir and pine mountains. In light of chestnut, oak, oaks and thickets grow the famous Amanita Caesarea, also called ou Reig, which gives the dish a sweet taste and delicate aroma. Very popular in the Shire are Hygrophorus llanegas or growing in the shelter of the pines, as well as rovellones, chanterelles or lactarius deliciosus, not to mention llengua de bou, beef tongue or Hydnum repandum grows in coniferous forests and Agaricus or moixardones. With the latter species, prepares one of the classic recipes of local cuisine: rabbit with mushrooms.
Jornadas Micológicas de Sarllé (Cerler)
Desde 2005, la Asociación Micológica de Cerler organiza con gran éxito cada mes de septiembre en Cerler las Jornadas de Micología de Sarllé, que incluyen actividades como talleres de cocina, salidas al campo para recolectar ejemplares y clasificarlos, conferencias, proyecciones, exposiciones y actuaciones. Además, se completan con la celebración de las Jornadas Gastronómicas del Valle de Benasque, en las que participan los restaurantes y bares del valle.
