Sopa de fredolics: a soup made with Tricholoma terreum, the grey agaric, a delicate mushroom with a delicate taste which grows in clumps in the cistus maquis.
Gratinai de macedonia de bolets: different varieties of fungi sliced and seasoned with olive oil and mountain herbs, cooked au gratin.
Rabassoles farcides: morels stuffed with parsley, shallots and butter slowly cooked in the oven.
Xampignons farcits de gambes i calamars: agarics stuffed with shrimps and baby squid.
Guisats de patates i murgoles seques: a stew of potatoes and dried morels. The fungi are soaked in warm water to restore them; this water, now perfumed, is used with a little olive oil, garlic and parsley, to cook them slowly in earthenware.
Reig, puagres i llenegues a la llauna: Amanita caesarea, Russula virescens and Hygrophorus agathosmus cooked in an oiled earthenware dish with herbs and garlic, sprinkled with fine crumbs and oil, in the oven.