Barcelona

Bolets et Chanterelles
Left side :
According to Marcel Locquin, the word bolet has often changed its meaning. It comes from: Bal, a Sumerian word, dated to -3500, meaning "drill" (the tool to be drilled). He pointed to an erect mushroom, in a narrow, capless cylinder, like a thin crucible. Balag, in Sumerian, around -3500, also designated a mushroom erected in the form of a forest, but much more massive, it is the mushroom that is currently called Phallus. Boletos is a Greek word that dates back to 500 BC. AD, which designated the amanita, and which gave Boletus in Latin, which we find in Pliny in -78, where it very accurately designates the agaric, Amanita muscaria, well recognizable in the description of its red hat with white pustules.
Right side :
Cantharellus cibarius (Latin: cantharellus, "chanterelle"; cibarius, "culinary") is a species of golden chanterelle mushroom in the genus Cantharellus. It is also known as girolle (or girole). It grows in Europe from Scandinavia to the Mediterranean Basin, mainly in deciduous and coniferous forests. Due to its characteristic color and shape, it is easy to distinguish from mushrooms with potential toxicity that discourage human consumption. A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution. Chanterelles are used in many culinary dishes, and can be preserved by either drying or freezing. An oven should not be used when drying it because can result in the mushroom becoming bitter.
These two varieties, as shown, are somewhat mixed and have different names so be very, very, careful with them . . .