Rovellons

Rovellons are a type of edible mushroom commonly found in the Mediterranean region, particularly in Spain. They are known for their distinctive red cap and are highly prized in Spanish cuisine.

Description

Rovellons, also known as Lactarius sanguifluus in scientific terms, are medium to large-sized mushrooms. They are characterized by their reddish-orange cap, which can reach up to 15 cm in diameter. The stem is usually white or cream-colored, and the gills are closely spaced and produce a milky latex when damaged.

Habitat and Distribution

Rovellons are typically found in pine forests and are native to the Mediterranean region. They are particularly abundant in Spain, where they are commonly harvested in the autumn months. They can also be found in other parts of Europe, including Italy and France.

Culinary Uses

In Spanish cuisine, rovellons are highly valued for their robust flavor and meaty texture. They are often used in a variety of dishes, including tapas, stews, and risottos. They can be cooked in a variety of ways, including grilling, sautéing, and roasting. Rovellons are also often preserved by pickling or drying.

Health Benefits

Like many mushrooms, rovellons are rich in vitamins and minerals, including Vitamin D, potassium, and iron. They are also a good source of dietary fiber and are low in calories, making them a healthy addition to any diet.

Harvesting and Storage

Rovellons are typically harvested in the autumn months when they are most abundant. They should be carefully picked to avoid damaging the mushroom or the surrounding environment. Once harvested, rovellons should be stored in a cool, dry place and consumed within a few days to ensure freshness.

See Also

• List of Edible Mushrooms
• Spanish Cuisine
• Mediterranean Cuisine