In Catalonia, autumn means wild mushrooms. Market stalls display a dazzling variety of edible fungi of all shapes, sizes and colours. This is our pick of restaurants whose chefs bring out all the rich, complex flavours of these seasonal delicacies, as well as the markets that sell them so you can try your hand at your own recipes.
We show you where to sample this seasonal delicacy
Where to eat them
Where to buy them
The other wild mushroom specialist in Santa Caterina is Juan Carlos Torrent. In Fruites i Verdures Selectes Torrent (Stall 161), as in Labrador's shop, they sell mushrooms all year round. Torrent believes the balance to having an excellent season has to be precise: "There can't be excessive wind, heat or cold. Rain is yet another factor. And depending on the climate, there can be three seasons a year." Torrent recommends getting acquainted with the pink-tipped coral mushroom, "a mushroom that can be combined with any other species – it's very good, aromatic, and works in any stir-fry or omelette".
Fina is also a strong supporter of the pink-tipped coral mushroom: "It's quite ugly – looks like a claw – but it goes well with meats, chickens and other game." Another of Fina's specialties are dried mushrooms: "In summer, mushroom lovers look to the dried varieties, and the kings are the morels and the wild mushrooms from Burdeos. If you put them in water for a full day, they're practically like fresh-picked."
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