It is an edible mushroom, and can be found near conifers and planifolia trees, in most cases in the shade of holm oaks, cork oaks or oaks. In the summer-autumn season the mushroom appears as an ingredient in many of the dishes of European cuisine.
It is a pleasant mushroom with flavor and has culinary performance both stewed, canned or dry (they can be kept for up to a year at room temperature). The meat is brown and makes it an ideal accompaniment to meats. The mushroom has small traces of amanitins, but in order to be poisoned you have to eat hundreds of kilos.