Hunting for wild mushrooms is a popular activity in Catalonia, so much so that there is a mad rush to the mountains every fall and fierce competition. You have to get up early and get to the mountains before everyone else. Given these conditions, it is highly unlikely that our family would be successful at this activity. Actually I am notoriously bad at it, it is the kind of thing that can drive you to obsession, like sodoku. So we always go with friends who are experienced, otherwise we might find two or three mushrooms!

 Last weekend we went with our expert friends, near Sant Llorenç de Morunys. The kids found camagrocs (chanterelles) and I found rovellons, with help. Luckily our friends filled up a basket, so we later had a wonderful plate of sautéed mushrooms with garlic and parsley. 


  • 1/2 lb mixed wild mushrooms
  • 1 clove garlic chopped
  • 2 tablespoons chopped parsley
  • Pinch of salt
  • Olive oil

Wash or clean and dry the mushrooms well. In a wide frying pan or paella spread the mushrooms, whole. Cook them over  medium heat on the stove top, until they release their water. This could take a while, 20 minutes or so. Sprinkle them with salt. Cook, stirring every now and then until the water cooks off, then add olive oil so they can keep cooking without burning. They will have reduced in size dramatically. Stir fry them in the olive oil for about 10 minutes more until they reach your desired fried-ness, then add the garlic and parsley. Cook a couple of minutes more and serve.