This wealth is closely linked to the mountain’s characteristics. Moncayo reaches an altitude of 2,315 metres at the summit of San Miguel and acts as a natural border between Aragon and Castile, as well as dividing the basins of the Ebro and Duero rivers. Its location between the Ebro Valley and the Castilian plateau favours the presence of very different forests, from Mediterranean pine woods to beech forests typical of cooler, wetter climates.
Its different habitats are home to saffron milk caps, porcini, chanterelles, black tricholomas and other varieties that appear depending on altitude, humidity and soil conditions.
WHY SO MANY MUSHROOM SPECIES GROW ON MONCAYO
The variety of mushrooms on Moncayo can be explained by the diversity of its ecosystems. Holm oak and Mediterranean pine forests coexist on the same mountain with oak woods, birch forests, beech woods and mountain pine forests. This combination of environments supports a rich variety of flora, fauna and fungi.
Among the most unusual species is Hygrocybe monscaiensis, described as a new species to science in 1997. The Mycological Centre of San Martín de la Virgen del Moncayo cites it as one of the examples of fungi that are especially rare or exclusive to this mountain.
The natural importance of this area is also reflected in its protection. The Aragonese side of Moncayo has been designated a Natural Park since 1978 and is the only natural park in Zaragoza province.
WHAT MUSHROOMS CAN BE FOUND IN MONCAYO’S PINE FORESTS
Pine forests are one of the main places to look for saffron milk caps. At higher elevations, Scots pine (Pinus sylvestris) grows and can produce abundant saffron milk caps when found on basic soils. Morels, waxy caps and black tricholomas also appear.
The terrain directly influences the species that grow there. Boletes, Hygrophorus marzuolus and chanterelles are more common in acidic soils. Varieties found in these pine forests include the orange-latex saffron milk cap (Lactarius deliciosus), the wine-latex saffron milk cap (Lactarius sanguifluus), the porcini (Boletus edulis) and the pine bolete (Boletus pinophilus).
Pine forests are one of the main places to look for saffron milk caps. Photo: Aragón Press Archive
At mid-mountain elevations, Austrian pine or black pine (Pinus nigra) grows mainly on limestone terrain. These forests also provide good conditions for saffron milk caps and other mushrooms such as the chanterelle (Cantharellus cibarius) and the earthy tricholoma (Tricholoma terreum).
Moncayo also has maritime pine forests (Pinus pinaster), which grow on acidic soils. Their presence depends more on the terrain than on altitude, and they can produce large quantities of saffron milk caps. Black tricholomas, capuchinas and white waxy caps (Hygrophorus gliocyclus) can also be found there.
MONCAYO’S BEECH FORESTS, A PLACE WHERE PORCINI GROW
Beech forests offer conditions that are very different from those in pine woods. These forests of European beech (Fagus sylvatica) occupy the coolest and wettest areas of Moncayo and develop mainly on acidic terrain.
The shade of the trees helps maintain soil moisture and creates a favourable environment for the growth of numerous fungal species. The most characteristic include the porcini (Boletus edulis), the pine bolete (Boletus pinophilus) and the summer bolete (Boletus reticulatus).
Beech forests are also home to chanterelles (Cantharellus cibarius) and Hygrophorus marzuolus, making them another area of interest for mushroom-picking enthusiasts.
PERMITS FOR GATHERING MUSHROOMS ON MONCAYO
Mushroom gathering in the Moncayo Mycological Park is regulated to make the activity compatible with forest conservation. According to data published by MicoAragón, the area covers 12,127 hectares and allows a maximum of 23,624 gathering permits. The average sustainable annual production is listed as zero, although the information sheet does not explain what this figure refers to.
The Mycological Centre of San Martín de la Virgen del Moncayo also provides information and advice on the different species. During the mushroom season, it helps identify them and determine which are suitable for consumption, while also offering a space dedicated to mycological education.
