Autumn marks the return of harvesting to the Pyrenees. This is the season when nature offers up its last treasures before winter: figs finish ripening, hazelnut trees drop their fruit, while chestnut and walnut trees let their precious harvests slip away. The soil, still warm from the summer, takes advantage of the new-found humidity to see mushrooms and ceps bloom in the undergrowth. This special time of year, when the mornings are cool and the afternoons still mild, turns every outing in the forest into a treasure hunt. It’s a great time to hike and pick mushrooms.
For the pleasure of taste, above all! There’s nothing quite like pan-frying freshly-picked porcini mushrooms, their woody aroma perfuming the kitchen from the moment they are first cooked. Anomelette for breakfast, after a fruitful morning outing, remains an unforgettable memory for all mushroom lovers. And for the lucky ones who return with well-stocked baskets, it’s an opportunity to prepare preserves or dry the finest specimens to prolong the flavours of autumn into the depths of winter. But beyond the pleasure of tasting, mushroom picking is also about the unique satisfaction of unearthing what the forest has to offer, a moment of connection with nature that reminds us that the best products don’t have a barcode.
Mushroom picking requires respect and good manners. The first thing to remember is to use a sharp knife and a basket rather than a plastic bag. Always cut the mushroom at the base of the stem, without ripping out the underground mycelium that will allow new growth. Only pick specimens that you know perfectly well – if in doubt, it’s best to refrain from doing so and seek advice from a pharmacist or mycologist. Also, respect other collectors by allowing young shoots to grow and never emptying a spot completely. Finally, clean your mushrooms on the spot: remove soil and dead leaves and check that they are not worm-eaten. These simple steps will ensure that your mushrooms are harvested sustainably and with respect for our Pyrenean forests.
So there’s plenty of good food on offer for frustrated gourmets, and for the lucky ones too!
The forests of the Haut-Garonne Pyrenees are full of good picking spots. Around Luchon, the mixed woodlands of the Lys and Pique valleys offer great harvesting opportunities. The beech and chestnut forests of the northern slopes, particularly around Castillon-de-Larboust and Montauban-de-Luchon, are renowned among experienced pickers.
Near Saint-Bertrand-de-Comminges, the oak and hornbeam wooded hillsides are traditionally home to some fine autumn specimens. The forest at the heart of the Frontignes, accessible from several villages, remains a classic for connoisseurs. Further south, towards Saint-Béat-Lez, the shady slopes and small wet valleys are particularly generous.
But remember: the best spots are the ones you discover for yourself! You have to be prepared to leave the beaten track, to explore, and sometimes to make mistakes. It’s this patience and curiosity that will lead you to your own secret spots. Because in the end, the pleasure of picking lies as much in the discovery of new territories as in the contents of the basket when you return.
You can’t go home so quickly with your basket full of mushrooms!
