Would You Drink This?

Els Roures

Berguedà, a tiny county in northern Spain, prides itself on its mushrooms.

I first discovered them in the mountain restaurant Els Roures, an enormous wooden refuge with red-and-white checked tablecloths, the odd stuffed animal on the wall and, crucially, an open log fire to thaw out frozen limbs after trekking outside.

When the snow melts away, Berguedà collects wild mushrooms – delicate, chestnut-brown clumps that apparently sell for up to 45 euros/kilo. Worth puttting the effort in to find a few…

Sadly, however, I visited Berguedà in the cruel depths of winter and had to content myself with sitting by the fire, sipping hot chocolate and enjoying these delicacies rather than scavenging through the forests to find them for myself.

Els Roures served mushrooms in cannelloni, mushrooms with sausages and mushrooms in a rich stew, each with a strong, slightly smoky taste that reminded me of porcini. What really made me sit up and take notice, though, was the mushroom liquor – some sort of home brew involving vodka, apple juice, sugar, salt and – of course – mushrooms.

Mushroom Vodka

The verdict? Wild mushrooms in food – great, floating in a shot glass – not so much!

Disclosure: My visit to Berguedà in all its mushroom glory was paid for by the Catalunya Tourist Board. Editorial control – all mine, as always. Read more about food from around the world at Wanderfood Wednesday.