Autumn Mushroom Season in Mallorca: What to Forage and Buy Now

When the forests smell of rain: the mushroom season is here

Last Saturday I was by the coast shortly after breakfast, and in the afternoon I spontaneously headed to the Tramuntana – the air smelled of damp earth and pine needles. No wonder: Mallorca now begins the classic mushroom season. If you walk carefully, you will especially often find Blood milkcaps (Esclata-sang) and Yellow veil mushrooms (Camagroc). Both are very popular in the kitchen and at farmers markets.

Where do they grow and when is it worth looking?

The mushrooms grow mainly in the pine and holm oak forests of the Serra de Tramuntana, but also inland and in the north. Places like Sóller, Deià, Valldemossa or the higher areas around Escorca are good starting points after rainfall. The classic harvest season usually runs until November — provided it stays moist enough.

How to recognize Blood milkcaps and Yellow veil mushrooms?

The blood milkcap stands out due to its reddish hue and especially the red latex that oozes when cut. The Yellow veil mushroom is lighter, often a bit smaller, and has a yellow to ocher-yellow cap. Both prefer shady, damp spots. Note: Mushrooms with altered colors, strange odors or uncertain shapes are best left alone.

Tips for collecting – and what you should definitely consider

I keep seeing people walking around with plastic bags – please don't. A basket is better so the mushrooms can breathe. Collect only what you can reliably identify. There are dangerous look-alikes; therefore several local clubs now offer guided excursions and small identification courses. And: Do not collect at street edges, pollutants stay in mushrooms.

Fresh from the market: prices and usage

Those who don't head out themselves can find fresh specimens at markets such as Olivar in Palma or the weekly market in Inca. Currently prices, depending on quality and supply, usually range between 15 and 25 euros per kilo. In restaurants, blood milkcaps are often served in rice dishes or stews; Yellow veil mushrooms appear in soups, omelets, or as a side to fried fish.

Small recipes and storage

A simple tip: Sauté briefly and hot, with garlic and parsley – ready. For storage I lightly dry some slices near the heater (not in direct sun) or pickle them in vinegar, which gives an interesting flavor for salads.

Conclusion: Mallorca's mushroom season is a small local highlight in autumn. If you forage with respect, inform yourself, and in doubt ask an expert, you will have a lot of fun – and in the kitchen often a real seasonal joy. Best of luck with the search – and a final tip: if you're unsure, better buy than risk it.