The downpours we’ve had over the last few weeks promise a good mushroom season, and indeed, mushrooms top the autumn menus of Barcelona restaurants such as El Principal de l’Eixample.
An essential part of any November culinary offering, mushrooms are a favorite among diners, and they stand out due to their significant versatility that allows for them to be included both in entrees and in meat or fish main courses.
Entrees with mushrooms
The arrival of the cold makes warm dishes more appetizing than ever as creams and soups take on a prominent role in the menus of Barcelona restaurants. For instance, El Principal de l’Eixample has included a mushroom soup with pumpkin and chestnuts in its autumn menu.
However, many other tasty entrees are available to mushroom lovers, such as button pine mushrooms with foie gras and poached eggs. Indeed, mushrooms are one of the stars of autumn cuisine. Saffron milk caps or red pine mushrooms, known as rovellons in Catalan, belong to the order russulales, and they stand out due to their versatility and intense flavor.
Beyond autumn, chanterelles are present in Catalan cuisine year-round. We at El Principal de l’Eixample offer this quality product served with greens and truffle sauce.
Catalan cuisine includes a large number of meat dishes ranging from traditional veal with mushrooms to other specialties, such as lamb ribs with sweet potatoes and chanterelles, which feature in the autumn menu of El Principal de l’Eixample.
As we were saying, mushrooms are not only an ideal side for meat dishes, but also for fish, as in Catalan dishes such as monkfish tails with mushrooms and prawns or monkfish and mushroom fricandó stew, among many others. The type of mushrooms used varies seasonally, as the availability of different kinds of mushrooms changes from year to year based on the climate.
Indeed, this one product has a myriad of applications. What are you waiting for to book a table at El Principal de l’Eixample and discover the new Autumn menu?