Amanita caesarea: this is a very attractive mushroom, with an intense orange "cap" and is often found in the Pyrenees, the central plateau, Valencia, Andalusia and Extremadura. With a dry and tannic taste, it can be eaten raw with oil, salt and lemon or as an ingredient in salads. It is also very suitable as a garnish for fish or meat dishes. The pairing, once again, will of course depend on the other ingredients with which it is prepared, but if eaten raw or in salads, it can harmonise perfectly with an amontillado wine or an old oloroso wine, which will help to soften those tannic nuances.

King trumpet mushroom: a mushroom with varied brownish tones, its flesh is elastic and has a pleasant aroma. It is present in practically all of Spain, although especially in some areas of Castilla y León. It has a very delicate flavour, between sweet and fruity, and is very suitable for grilling, in scrambled eggs, or as a filling in meat and fish roasts. If we eat it grilled, we can enjoy it with a young red wine in which the fruit is very present or even with a white wine, preferably fermented in oak.

Boletus edulis: it belongs to the white-fleshed boletus group and is widely used in Mediterranean cuisine. It has a very characteristic shape, similar to that of a sparkling wine cork. It has a pleasant flavour and aroma, slightly reminiscent of hazelnut, and is often used to prepare risottos and other creamy rice dishes. A fresh rosé wine, a sparkling wine or even a white wine of the Verdejo or Godello varieties, due to their acidity, will go well with this mushroom.

Saffron milk cap: this is one of the most sought-after and most common mushrooms in Spain. With a very characteristic "cap", when cut it gives off an orange-coloured watery substance (latex). It has a tangy aroma and a sweet flavour, making it ideal for roasting or to accompany meat stews. To harmonise with the latter, we can opt for a red wine of medium intensity, such as a crianza.

Black chanterelle: it is very recognisable due to its dark colour and its similarity to a small trumpet. There is little literature that refers to the origin of the name of this mushroom, which may lead one to think that it is a poisonous mushroom. Nothing could be further from the truth. With a very intense aroma and flavour, it is known by many as the "poor man's truffle". In fact, as is often the case with truffles, it is usually dried and sometimes turned into powder, as it is widely used in gastronomy as a condiment for meats, soups, salads, etc. The power of this mushroom allows us to use wines with a more intense flavour. Dive for wines with longer ageing to try to play with the tertiary nuances of the wine and the spicy aromas and flavours of the mushroom.