*** Puagra Verda

The best of the russulas appears in summer, autumn, winter in beech woods, among Spanish chestnuts and in hazel-nut plantations. The Catalans cook its caps together with Amanita caesarea and Hygrophorus agathosmus, thus combining the fragrance of these three delicacies, dressed with olive oil, chopped parsley, garlic, topped with grated cheese and lightly gratiné in the oven.