Sauteed mushrooms - A simple pleasure

Come fall, mushroom hunters walk silently through the Mediterranean forests of the Catalan Countries, their heads down, searching for rovellons, rossinyols, pinetells, esclata-sangs, and picornells, all beautiful names of soft brown-cap mushrooms that are delicious fried for a few minutes in a little bit of olive oil, with finely chopped garlic and minced fresh parsley.

If you would like to experience the flavors of the forest,click here for a detailed sauteed mushroom recipe and more Mediterranean diet recipes.

In my Mediterranean recipes web site, I also have a traditional Catalan mushroom soup recipe to warm you up. Both are serious representatives of the Catalan landscape cuisine I love so much.

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Pomegranates - A Sensual Mediterranean Diet Food

Pomegranates are in season in the fall. Rather rough outside, sensual inside, nobody should miss eating this fruit that inspired international Catalan Artist Salvador Dalí to paint one of his wild fantasies, an oil painting with a typically long descriptive title:

In Catalan:
Somni causat pel vol d'una abella al voltant d'una magrana un segon abans de despertar

In English:
Dream brough about by a bee's flight around a pomegranate one second before waking up.

Pomegranates have been praised since ancient times for its health-promoting properties: They contain antioxidants and potassium, and have few calories.

We believe that, but we also claim to be Mediterranean gourmets. Therefore, for our culinary purposes it is much more important that they taste gorgeous as they indeed do. And if you combine them with muscat wine as in the most simple of recipes below, well... it makes your mouth water.

Here is a quick and easy dessert recipe. You only need pomegranates, and muscat wine.

Open the pomegranates, and scoop out the juicy red seeds into a bowl.

Cover the seeds of the pomegranates with moscatell or muscat wine.

Mix well and serve.


Click here for more elaborate Mediterranean diet recipes and lifestyle comments.

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