Recipe and photos contributed to Hispanic Kitchen by Veronica Shine.
Mushrooms in Spain are never-ending; not only in recipes and in the wild, but what they are called as well.
A common word in Spanish for mushrooms is “champiñón.” This is derived from the French word for mushrooms; however, champiñón only refers to the cultivated variety.
“Seta” is the word that refers to those mushrooms that grow in the wild. Spaniards are fanatical about mushrooms, especially in the autumn, and hordes of them leave the cities on weekends, actually causing havoc for the locals to go mushroom picking.
“Hongo” is yet another word. It actually means fungus, which everyone knows is what mushrooms are in fact of.
Add the three main words to dozens of regional languages, and it is apparent that recipes utilizing mushrooms are a favorite.
Typically mushrooms are fried with the addition of garlic and parsley, often accompanied by an entrée.
Wild mushrooms and ordinary cultivated mushrooms, known as “xampinyons” in Catalunya, are cooked with lots of garlic and are served as tapas with a glass of wine.
Crepes are very prominent in this northeastern region of Spain, as well as in Galicia and the Basque Region. Crepes and mushrooms naturally became two that met as a successful match.
Crepes de champiñones con salsa de albahaca (mushroom crepes with basil sauce) is a fried dish but is enhanced by its yogurt sauce.