Before the autumn arrival of the porcini mushrooms, the mycological walk is a hit in Mont-Lozère

La cueillette a été très bonne ce vendredi 19 juillet. Midi Libre – Corentin Migoule

the essential If its primary function as a ski resort is not contested, the Mont-Lozère outdoor resort extends to all four seasons. In any case, this is reflected in the numerous summer activities held there every day, including the mycological walk on Friday morning (9 a.m. to 12 p.m.) led by Lucian Clanet.

Under a long threatening sky and a windy morning, we took part on July 19, 2024, in the company of a small group of around fifteen previously registered enthusiasts. At 1 400 meters above sea level, it was better not to have forgotten your little wool to properly appreciate the entertainment offered all summer by Lucian Clanet, member of the mycological society of France. The generosity and clarity of one who defines himself as a "editor of popularization pages" mushroom specialist quickly captured the attention of an audience made up of children, their parents on vacation, and local retirees eager to continue their development in matter.

"I'm amazed that a small area like that contains all of this"

Gathered around the mycologist for an initial discussion, the participants, at the invitation of the last named, verbalized their personal relationship with mushrooms. "J’ likes to collect mousserons, chanterelles and porcini mushrooms", said a mother, who found none of that this Friday morning. After having insisted on the "living" character of mushrooms which, for some of them, grow "in a few hours", Lucian Clanet "let go" the small group in a forest previously surveyed by them.

Less than 30 minutes later, the tablecloth he had placed on a rock was covered with several dozen freshly picked mushrooms of different species. "I'm amazed that a small area like that contains all that", commented a septuagenarian from Lozère, in reference to the forest of pines, beeches and firs having offered this abundant harvest. After which, brandishing them one by one, without ever failing to interact with his audience, Lucian Clanet authenticated each find.

The edibility share of the day’s harvest is around 20%. Midi Libre – Corentin Migoule

Russulas, some boletus, but also amanitas – yes yes! – thus made up the basket, among others. If the very recognizable and disturbing reddish fly agaric was not one of them, the daffodil amanita (yellow) and the panther amanita were there. &amp ;quot;An amanita is characterized by its points on the cap and its ring", explained the mycologist, before deconstructing a certain myth. "We can touch the most toxic mushrooms without fearing anything", he said, while emphasizing their lethal nature in case of ingestion.

Advice from a mycologist

"Do not use plastic bags when picking. Mushrooms need to breathe. In a plastic bag, they macerate and can become toxic if left there too long, warns Lucian. And to add on the subject of the essential notion of cooking: "Always cook your mushrooms well! Do not eat them raw, not even button mushrooms which contain a cancerous molecule. The porcini carpaccio is also delicious. proscribe.

Before releasing a particularly attentive audience, the one who made Mas de la Barque his favorite playground for his personal pickings delivered some precious recommendations: &amp ;quot;There are no absolute rules for determining the toxicity of a mushroom, not even color. The only golden rule is to only eat the mushrooms you know. On the other hand, we can collect them all to learn and educate ourselves." However, if pharmacists are a priori able to identify mushrooms, the best option is to call on the services of a mycologist.

Mycological walk every Friday in summer until August 28. Reservation essential: 07 65 75 10 05.