CHARACTERISTICS

It sprouts in dense clusters on stumps of poplar, cottonwood, willow, and other types of softwood. In the Iberian Peninsula, it’s generally cultivated on mixtures of these woods and straw.
We’ve identified native strains that we’ve successfully grown even on hardwoods like chestnut and holm oak, with very promising results in terms of flavor intensity.

GASTRONOMY

The flesh is crunchy and breaks easily. It’s best to discard the base of the stems, as they can be somewhat fibrous, unlike the caps.
It is suitable for all types of preparations and adds a pleasant forest aroma to any dish.