Perretxikos, a gastronomic gift for springtime

Perretxikos
Perretxikos

On their own, in scrambled eggs or omelettes or giving new meaning to stews, perretxikos are suggested on the spring menus of bars, taverns and prestigious restaurants. A delight.

Perretxikos

Seasonal products are one of the treasures that travellers look for in their chosen destinations. It is not always easy to know which foods are in season when you sit down in a restaurant. If you have arrived in the Basque Country and it is spring, don't hesitate: order perretxikos.

In April it perfumes the high meadows next to the wild woodland. It is a small mushroom that combines cream and white. Its life cycle extends well into May and, if conditions are favourable, into June. These are the perretxikos or St. George's mushrooms (Calocybe gambosa). One of the gastronomic feasts of these dates in the Basque Country.

Some people lose their heads over them

Very aromatic, with a pleasant texture, they are the great local culinary delicacy until after the first half of May. On their own, in scrambled eggs or omelettes or to give new meaning to stews, perretxikos are suggested on the menus of bistros, taverns and prestigious restaurants. When May matures in the calendar, perretxikos gain size in nature, open their hats and lose value for some gourmets. Others continue to lose their heads over them.

Ask for them. It is a mushroom that does not complicate digestion and provides elegant gustatory satisfaction. However, be prudent: check the price on your restaurant's menu or ask for the cost per portion. The value of perretxikos skyrockets at the peak of demand, reaching unsuspected figures.

And if, in addition, you spot dishes with spring boletus or morels, remember that they are also at their peak.

perretxikus

Very aromatic, with a

pleasant texture, they constitute

until the first half of May,

the great local culinary delicacy

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