483 Digueñes
from AgroReportaje Hosted by Agronoticias
Estos hongos aparecen durante la primavera del hemisferio sur, especialmente entre octubre y diciembre, y han sido recolectados por generaciones por comunidades campesinas y mapuche. En la cocina chilena, los diüeños se consumen frescos o cocidos y son valorados por su sabor suave, ligeramente dulce y su textura firme.
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This episode was published on August 11, 2026.
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