The chef Ignasi Camps, from the Ca l'Ignasi restaurant in Cantonigròs, has managed to freeze eighty kilos of mushrooms in a single season. As this is a bountiful mushroom season, she recommends her tricks to mushroom lovers so they can enjoy them all year round.

Autumn has begun, and so have the first mushrooms. According to mycologists, we find ourselves in what could be the best season in recent years due to the rains in spring and late August. If you're one of those who've already harvested some good baskets, chef Jordi Perich of the restaurant Cal Carter, in the town of Mura, explains how to clean and cook them at home with the best tips, which apply to chanterelles, milk cap mushrooms, and milk cap mushrooms.