Provenance : France, Bulgaria, Slovenia, Croatia, Spain, Portugal.

Season : from August to February.

Habitat : woods or residious soils.

Savour : pleasant, slightly peppery, its flesh is thick and firm.

Cooking tips :

“ à la Grecque ”, fried in oil, served hot on a frizzly salad, as a garnishing for meats, poultry and game, or with eggs or potatoes.