Mushroom Season in Spain

Eating seasonally has a different meaning when tradition dictates your dietary calendar. In Spain, fall and spring mean lots of wild mushroom eating. The people of Valencia aren’t quite as crazy about mushrooms as they are in Catalonia but we come a close second. We’ve had a couple of good rains this fall and the markets are bursting with the colors of wild mushrooms.

Setas al Ajillo (Garlic Mushrooms)

Ingredients - for 4 people

• 400 gr mushrooms - thickly sliced if large
• 4 cloves garlic - peeled and sliced
• 1 red hot chili pepper - chopped (optional)
• 1 tablespoon freshly-chopped parsley
• Olive oil
• Salt and black pepper

To Make:

• Slice two of the garlic cloves.
• Heat a little oil in a pan.
• Cook garlic cloves along with chopped chili.
• Cook on medium heat for a couple minutes, mix in mushrooms and sauté.
• Crush remaining garlic cloves with a little salt.
• Mix in parsley, plus sufficient oil to form a paste.
• Stir the mixture in with the mushrooms.
• Cook a further 2-3 minutes.
• Sprinkle with black pepper and serve.

And this recipe from my favorite program in Catalan, Caçadors de Bolets: