Best 2 Catalan Mushrooms Recipes

In the heart of Catalonia, a region renowned for its vibrant culinary scene, lies a treasure trove of delectable mushroom dishes that have been passed down through generations. From the aromatic and earthy wild mushrooms of the forests to the cultivated varieties bursting with flavor, Catalan cuisine embraces the diversity of these versatile ingredients. This article presents a collection of authentic Catalan mushroom recipes that showcase the region's rich culinary heritage.

Embark on a culinary journey with our traditional Catalan Mushroom Stew, a hearty and comforting dish that combines wild mushrooms with succulent pork and aromatic herbs. Experience the simplicity yet elegance of Sautéed Mushrooms with Garlic and Parsley, a classic preparation that highlights the natural flavors of fresh mushrooms. For a vegetarian delight, try our Baked Mushrooms with Romesco Sauce, where tender mushrooms are smothered in a flavorful sauce made from roasted red peppers, almonds, and hazelnuts.

Indulge in the savory goodness of Stuffed Mushrooms Catalan Style, where mushroom caps are filled with a delectable mixture of sausage, bread crumbs, and herbs. Craving a quick and easy appetizer? Our Garlic Mushrooms with Sherry are sure to impress with their garlicky aroma and rich sherry flavor.

Elevate your culinary skills with our comprehensive guide to cleaning and preparing mushrooms, ensuring you get the most out of these prized ingredients. Discover the secrets to selecting the freshest mushrooms, storing them properly, and handling them safely.

Immerse yourself in the vibrant world of Catalan mushroom cuisine, where each dish tells a story of tradition, passion, and culinary artistry. Let these recipes inspire you to create memorable meals that celebrate the bounty of nature's finest.

Here are our top 2 tried and tested recipes!

CATALAN MUSHROOMS WITH GARLIC & PARSLEY

Catalan Mushrooms With Garlic & Parsley image

from Fine Cooking - by Bill Devin. Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.

Provided by kelly in TO

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb medium white mushroom, stems trimmed to 1/2 inch, and quartered
1/4 cup extra virgin olive oil
1/4 cup flat leaf parsley, finely chopped
2 tablespoons fresh garlic, finely chopped
1 -2 teaspoon coarse salt or 1 -2 teaspoon sea salt

Steps:

Put the mushrooms in a large bowl of cold water to soak for 10 minute Rinse them well and then drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minute You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minute Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.

CATALAN-STYLE BEEF STEW WITH MUSHROOMS

CATALAN-STYLE BEEF STEW WITH MUSHROOMS image

Categories Soup/Stew Beef

Yield 4-6

Number Of Ingredients 21

Ingredients

Stew:
2 tablespoons olive oil
2 large onions, chopped fine
1/2teaspoon sugar
Kosher salt and pepper
2 plum tomatoes, halved lengthwise, pulp grated on large holes of box grater, and skins discarded
1 teaspoon smoked paprika
1 bay leaf
1 1/2cups dry white wine
1 1/2cups water
1 large sprig fresh thyme
1/4 teaspoon ground cinnamon
2 1/2pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
Picada:
1/4 cup whole blanched almonds
2 tablespoons olive oil
1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces
2 garlic cloves, peeled
3 tablespoons minced fresh parsley
1/2 pound oyster mushrooms, trimmed
1 teaspoon sherry vinegar

Steps:

1. FOR THE STEW: Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, and ½ teaspoon salt; cook, stirring often, until onions are deeply caramelized, 1 hr - 1:15 minutes. You want the onions to be a dark brown - almost like brown sugar. Add tomatoes, smoked paprika, and bay leaf; cook, stirring often, until darkened and thick, 5 to 10 minutes. 2. Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1½ teaspoons salt and ½ teaspoon pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered. After 1 hour stir stew to redistribute meat, return to oven, and continue to cook uncovered until meat is tender, 1½ to 2 hours longer. 3. FOR THE PICADA: While stew is in oven, heat almonds and 1 tablespoon oil in 10-inch skillet over medium heat; cook, stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes; transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, and set aside. 4. Return now-empty skillet to medium heat. Heat remaining 1 tablespoon oil until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender, 5 to 7 minutes. Transfer to bowl and set aside. 5. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve. TO MAKE AHEAD: Follow recipe through step 2 and refrigerate for up to 3 days. To serve, add 1 cup water and reheat over medium heat. Proceed with step 3.

Tips:

Choose the right mushrooms: The best mushrooms for this dish are firm and meaty, such as cremini, shiitake, or portobello mushrooms.
Clean the mushrooms thoroughly: Use a damp cloth to wipe away any dirt or debris from the mushrooms.
Slice the mushrooms evenly: This will help them cook evenly.
Use a large skillet: This will give the mushrooms plenty of room to cook without overcrowding.
Cook the mushrooms over medium heat: This will help them to brown evenly.
Season the mushrooms generously: Salt, pepper, and garlic powder are all good choices.
Add some liquid to the skillet: This will help to prevent the mushrooms from drying out. Water, white wine, or broth are all good choices.
Cook the mushrooms until they are tender: This should take about 10-15 minutes.

Conclusion:

Catalan mushrooms are a delicious and versatile dish that can be served as a side dish or main course. They are easy to make and can be tailored to your own tastes. With a few simple tips, you can make perfect Catalan mushrooms every time.