One of autumn’s charms in Menorca is mushroom picking. Although it may not seem like it, on the island there is a great tradition of going mushroom picking, so we bring you an easy and delicious recipe for “Cames Seques”.
The latin name of “Cames Seques” is Cantharellus cibarius and they grow mainly in oak forests and marinas where oak predominates. In Mallorca, they are better known as “Picornells” and in Cataluña as “Rossinyols”. They are characterized by their yellow-orange color and together with the “Esclata-sangs”, it is one of the most appreciated mushrooms in the Balearic Islands. They are excellent, with a very mild flavor.
Ingredients:
- 750 g of Cames Seques
- 3 garlic cloves
- 4 c / s olive oil
- Parsley
- Salt
Preparation:
- Cut the roots and clean the mushrooms with water to remove any dirt they may have.
- Peel and chop the garlic cloves.
- Put the oil to heat in a pan with a lid.
- Once the oil is hot, add the garlic, parsley and mushrooms.
- Cover the pan and cook over medium heat for about 15 minutes. The mushrooms will release the water.
- Add the salt and stir. Control the level of the broth you want, it is always better to have some sauce left.
- Cook for 10 more minutes over low heat and that’s it!
Now you have your mushrooms ready to enjoy in any type of combination; in a bread roll, with rice or pasta. They are delicious!
Bon appetite!
You can see more Menorcan recipes on our blog.
