In Spain, autumn’s wild mushroom harvest begins to arrive at farmers’ markets from the forests and mountains at the beginning of October, after the first rains. One of the best uses for this delicacy is also the simplest: oven roasted with a picada, the mixture of herbs, bread crumbs and spices often added to Catalan dishes.
Oven-Roasted Wild Mushrooms with Garlic and Parsley
- 1 lb. (500 g) fresh mixed wild mushrooms, wiped clean
- 1/2 cup (125 ml) olive oil
- Fine sea salt and freshly ground pepper
For the picada:
- 2 garlic cloves, quartered
- Fine sea salt
- Handful of fresh flat-leaf parsley leaves, coarsely chopped
- 1 Tbs. extra-virgin olive oil
- 1/3 cup (1/2 oz./15 g) fresh bread crumbs
- Butter for greasing
1. Preheat an oven to 400°F (200°C) and set a rack in the upper third of the oven. Cut any large mushrooms in half lengthwise or into pieces, leaving the smaller mushrooms whole. In a large, dry fry pan, sauté the mushrooms over low heat to remove any excess moisture, about 5 minutes. Add the olive oil and season with salt and pepper. Raise the heat to medium-high and sauté, turning the mushrooms to coat all sides, for about 5 minutes. Remove from the heat and set aside.
2. To make the picada, using a mortar and pestle, crush together the garlic and 1/2 tsp. salt, then add the parsley and olive oil and grind until a thick, smooth paste forms. Add the bread crumbs and mix well.
3. Butter a roasting pan in which the mushrooms will fit in a single layer. Transfer the mushrooms to the pan and drizzle the picada over them. Roast on the top rack until the mushrooms are sizzling, about 5 minutes. Turn on the broiler and broil until lightly browned, 1 to 2 minutes longer. Transfer to a warmed platter and serve immediately. Serves 4.
Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.