The dehydrated St. George’s mushroom is processed by hand to preserve its properties and flavour. No preservatives or colouring agents.
The mushroom is highly appreciated in the northern regions of Spain, especially in the Basque Country, Navarre and La Rioja, where it appears in March.
The flesh is white and thick, soft, but compact and plentiful. It has a floury, mild but penetrating aroma and a mild, slightly nutmeg-like taste.
It has a white or cream-coloured, fleshy cap, 4 to 15 cm in diameter, with a smooth, matt surface. The margin is tightly rolled when young, opening later. The lamellae are narrow, narrow and narrowed, white in colour.
The stem is robust and the colour of the blades. The spore is white.
It grows in groups forming trails or “perretxikales”.
Some recipes: Scrambled ¨Perretxiko¨ Mushrooms, Sautéed Mushrooms, Stuffed Potatoes with St. George’s Mushroom, Chicken Rolls Stuffed with St. George’s Mushrooms.