Urtx-Alp to La Molina Mushroom Hike | Pyrenees Trail

About the Urtx-Alp to La Molina Mushroom Hunting Route

Catalonia’s forests are home to over 2,000 varieties of mushrooms — known locally as bolets — some of which are endemic to the region. From autumn through early spring, these forests come alive with colour and texture, making it the ideal season for mushroom foraging.

One of the most rewarding places to explore is the Bosc del Carboner Mort, a damp, mixed forest nestled between the Renfe stations of Urtx-Alp and La Molina, just below the La Molina Ski Resort. This 10 km linear route winds through birch, hazel, fir, oak, and pine trees, offering stunning views of the Pyrenees and a rich habitat for mushroom growth.

Starting in the town of Alp, the trail climbs gently through forested slopes toward the summit of Collada de Toses, passing tributaries and shaded glades — ideal conditions for spotting mushrooms. Whether you're a seasoned boletaire or a curious beginner, this route offers both scenic beauty and a chance to connect with Catalonia’s deep-rooted mushroom culture.

Mushroom Hunting in Catalan Culture

In rural Catalonia, mushroom hunting is more than a pastime — it’s a seasonal ritual deeply woven into autumn and winter cuisine. Many towns host mushroom markets, and during the cooler months, edible varieties appear in food stalls across Barcelona. Each autumn, Catalans head north into the forests in search of elusive species that grow only in this region.

There’s a curious Catalan expression: Estar tocat del bolet — literally, “to be touched by the mushroom” — meaning someone is acting irrationally or hallucinating. The phrase originates from the Fly agaric (Amanita muscaria), a striking red mushroom with white spots known for its psychoactive properties.

For deeper insight into this tradition, the 3CAT television series Caçadors de Bolets (“Mushroom Hunters”) explores the world of Catalan fungi, foraging techniques, and cultural lore. You can watch the full series here.

When to Pick Mushrooms in Catalonia

The mushroom picking season in Catalonia typically begins in October, though exact timing depends on soil type, humidity, temperature, and recent rainfall. If summer rains have been generous, some varieties may appear as early as late September.

November is widely considered the peak month for foraging, with forests at their most productive. As winter approaches and frost begins to settle, mushroom growth slows — and when you spot a Fredolic (“cold mushroom”), it’s a local sign that the season is coming to an end.

Where to Find Mushrooms in Catalonia

To become a skilled caçador de bolets (mushroom hunter) or boletaire (mushroom picker), you need to know where to look. The best mushroom habitats in Catalonia are typically damp, mountainous forests with rich biodiversity and minimal foot traffic. Some of the most renowned areas include:

1. Montseny Natural Park
2. Forests of the Berguedà region
3. Parts of the Collsacabra mountains in Osona, especially around Rupit

When scouting for mushrooms, look for the following forest types:

• Oak
• Chestnut
• Mixed oak and pine
• Holm oak
• Riverside or gallery forests

The Urtx-Alp to La Molina route runs parallel to the Alp River, with numerous tributaries feeding into it. The surrounding forest includes many of the tree types listed above, making it an ideal environment for mushroom growth — especially after rainfall.

Mushroom Hunting Safety

Mushroom Harvesting Resources

To harvest mushrooms responsibly, use a sharp knife to cut the stem cleanly at ground level. Avoid pulling or uprooting the entire fungus, as this can damage the mycelium and prevent regrowth. Once picked, place the mushroom in a wicker or mesh basket with the hymenium (underside of the cap) facing downward — this allows spores to disperse through the basket holes as you walk, helping future growth.

Traditional Catalan Mushroom Recipes

• Bolets con ajo y perejil (All Ajillo): Mushrooms sautéed with garlic and parsley — typically served as a starter.
• Croquetas de setas/bolets: Crispy mushroom croquettes — a popular starter in tapas bars.
• Pintxos de bolets: Grilled mushroom skewers — often served as a starter or bar snack.
• Sautéed rovellons: Grilled saffron milk caps (red pine mushrooms) — a seasonal favourite starter.
• Sopa de bolets: Hearty mushroom soup — warming and typically served as a starter.
• Garró de porc al forn amb parmentier de bolets: Oven-roasted pork shank with mushroom purée — a rich main course.
• Metxetes de porc amb bolets: Pork stew with mushrooms — a rustic and comforting main dish.
• Mandonguilles de carn amb bolets: Beef and mushroom meatballs — a classic Catalan main.
• Mongetes amb bolets: White bean and mushroom stew — hearty and often served as a main.
• Fricandó: Slow-cooked beef stew with mushrooms and Catalan picada (nut-herb-garlic purée) — a traditional main dish.
• Bolets i ceba amb botifarra: Grilled Catalan sausage with mushrooms and caramelised onions — a flavourful main course.

Image Gallery For Urtx-Alp to La Molina Mushroom hunting hike

Click on any of the 42 images to open the full screen gallery player. Note that viewing images is subject to our Fair Use Policy .

Urtx-Alp to La Molina Mushroom hunting hike Summary of Prices