By Nancy Todd Comments by The Blog Dog
It is Autumn and to many people in Spain, and to your Scoopettes, this means mushroom time. The chilly days call to people who forage the traditional food, wild mushrooms, in Galicia, Catalunya, Andalusia, etc.
Many have their favorite forests where year after year, especially if it has been a good rainy Autumn, people gather this gold. Mushrooms can be hard to spot among all the fall foliage and it takes a trained eye. These special mushrooms are not farmed. Texturing the markets, they have all been picked by hand; locations a carefully guarded secret.
Markets display exotic mushrooms. One vendor at the Boqueria Market in Barcelona had 28 varieties. Hot orange rovellons look like erupting volcanoes. Tiny mushrooms, camagrocs, with bright yellow stems have a thin umbrella top.
Fat brown mushrooms as big as my fist and then there are the fairy umbrellas: tiny little brown knobs with long white stems. My friend Judith, visiting from Germany, and I gawked at the mounds of mushrooms at the Santa Caterina Market then stuffed ourselves with a big plate of rovellons at the market restaurant – cooked to perfection.
Here is a typical recipe for cooking wild mushrooms:
Ingredients include: mushrooms, olive oil, garlic, parsley. Gently saute the mushrooms in olive oil. When almost done, toss in the freshly sliced garlic and parsley. Stir for 30 seconds to one minute. Eat straight up or serve with meat or fish.
Negu, The Blog Dog comments: “Aren’t mushrooms something you do in the woods with your friends?”