The chef Ignasi Camps, from the Ca l'Ignasi restaurant in Cantonigròs, has managed to freeze eighty kilos of mushrooms in a single season. As this is a bountiful mushroom season, she recommends her tricks to mushroom lovers so they can enjoy them all year round.

Autumn has begun, and so have the first mushrooms. According to mycologists, we find ourselves in what could be the best season in recent years due to the rains in spring and late August. If you're one of those who've already harvested some good baskets, chef Jordi Perich of the restaurant Cal Carter, in the town of Mura, explains how to clean and cook them at home with the best tips, which apply to chanterelles, milk cap mushrooms, and milk cap mushrooms.

Autumn is synonymous with mushrooms, and now that the new season has officially arrived—specifically, on September 22nd—the question is clear: will we have a good season? Well, everything seems to indicate that this year could be by far the best in recent years. The rains that have been falling since spring in much of the country and the storms in late August and September have meant that, despite the intense summer heat, the ground is quite moist and conducive to mushroom growth in many wooded areas. In fact, at mid- and high altitudes in several parts of the Pyrenees and Pre-Pyrenees, mushrooms have been harvested in baskets for days now. Now all that's left is for autumn to bring the typical rainfall of the season.

Because Mercy won the Golden Spike at the last Valladolid festival and was ranked first on the prestigious magazine's list of best films of 2024 Cahiers du cinema, it seems as if there is carte blanche to sprinkle any conversation or text about it with quotes and cultured references. That it seems like an adaptation of a lost George Simenon novel that Claude Chabrol never made, that Buñuel would surely have laughed watching it, that it seems like a remake sarcastic Theorem by Pasolini, that if the character of Félix Kysyl could share blood relations with Patricia Highsmith's Tom Ripley... In reality, everything is much simpler and it is not necessary to invoke the memory of these great names to understand and enjoy the latest film by Alain Guiraudie.