Blackthorn Mushroom

Calocybe Gambosa , commonly known as Blackthorn Mushroom , is considered by many to be one of the most delicious mushrooms in our land.
According to popular tradition, it ripens on April 23rd, the day of the feast of Saint George, in fact many also call it Saint George's mushroom, but obviously the finding can vary depending on the season and the altitude.
It can be recognized by its fleshy, hemispherical cap, cream-white to yellow in color, the gills are very dense and narrow, white or pale cream in color.
The blackthorn mushroom grows mainly in meadows or at the edges of forests, often in circles, but can also be found among thorny bushes such as hawthorn.
It grows mainly in the months of April and May; a maximum of 2 kg of mushrooms can be collected, and the cap must be larger than 2 cm in diameter.
The harvest should be stored in a wicker basket and, as always, great care must be taken not to damage the lawn with rakes or similar tools, as this will inevitably destroy the mycorrhizae present in the soil, compromising the growth of the fungus.

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How to cook them

Sloes are processed, preserved, and harvested in the typical, traditional way in the Taro Valley. Fresh, they are sautéed with onion or garlic, added to egg pasta, and sautéed with a touch of cream. They are also added to frittatas, always after being sautéed. A delicacy!