He gurumelo, scientific name Amanita ponderosa, It is a kind of edible fungus highly prized, endemic to the central and western Andalusia, especially in southern Huelva and Extremadura (Spain) and Alentejo (on Portugal). It is believed that the common name comes from its appearance gurumelo before leaving the earth, as it develops in the form of egg inside the earth and causes a mound of sand cracked, a small lump or grumuelo. But probably comes from the deformation of the Portuguese word “mushroom” that means the fungus arrow.
its flesh is white, dense and compact, reddens rapidly cut and with a characteristic odor of wet earth, which facilitates identification.
Spring Arrow outcropping for the months of February to May approximately. Their habitat is the rangelands of oaks and cork trees and we can find them with thickets and rockrose and other plants of the Mediterranean mountains.
It can taste grilled with few grains of salt, scrambled with ajete and egg, in potaje beans with partridge, roasted and chopped salad, stews hearth with a little wine and like any amateur or professional cook you can imagine, It is a product that will enhance every meal
In the following video Manuel del Toro, Owner Modesto Restaurants, explains in how to cut and clean gurumelos and we recommend remove dirt with a damp cloth and how to enjoy its taste is in a scrambled.