Recipe and photos contributed to Hispanic Kitchen by Veronica Shine
Mushrooms in Spain are never ending; not only in recipes and in the wild, but what they are called as well.
A common word in Spanish for mushrooms is “champiñón.” This is derived from the French word for mushrooms; however, champiñón only refers to the cultivated variety.
“Seta” is the word which refers to those mushrooms that grow in the wild. Spaniards are fanatical about mushrooms especially in the autumn, and hordes of them leave the cities on weekends actually causing havoc to the locals to go mushroom picking.
“Hongo” is yet another word, which actually means fungus of which everyone knows that is what mushrooms are in fact of.
Add the three main words to dozens of regional language and it is apparent that recipes utilizing mushrooms are a favorite.
Typically mushrooms are fried with the addition of garlic and parsley, often accompanied with an entrée.
Wild mushrooms and ordinary cultivated mushrooms, known as “xampinyons” in Catalunya are cooked with lots of garlic are served as tapas with glass of wine.
Crepes are very prominent in this northeastern region of Spain, as well as in Galicia and the Basque Region. Crepes and mushroom naturally became two that met as a successful match.
Crepes de champiñones con salsa de albahaca (mushroom crepes with basil sauce) is a fried dish but is enhanced by its yogurt sauce.
This dish serves 4.
4 cups mushrooms
3 cloves garlic
1¾ cups milk
2 cups flour
1 container of natural yogurt
10-12 basil leaves
1. Peel 3 cloves garlic and place in a pan with olive oil.
2. Thoroughly clean the mushrooms, and add to pan. Season and cook and place to the side.
3. In a glass bowl, whisk together flour, milk, eggs, some salt and a dash of olive oil for the crepe mixture. Use an electric mixer and blend.
4. Pour a drop of oil in a pan, allow it to warm up a little and spread it over the entire bottom. Add the crepe mixture and distribute it well all over the bottom of the pan as a test. When bubbles begin to appear, flip it and discard the first crepe.
5. Make the number of crepes needed. With each complete crepe, spread and distribute the sautéed mushrooms.
6. Roll up the crepes and fry each one in olive oil until golden brown. Remove the rolled crepe and place on a paper towel to remove excess fat.
7. Chop the basil and place in blender with yogurt and a squeeze of lemon juice. Mix well and place in a gravy bowl.
8. Each serving will consist of two crepes. Garnish with a sprig of parsley.
9. Pour over yogurt and basil sauce to your liking.