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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