Food & Wine

Waxy cap mushroom ’coques’

Recipe: David Caballero Photo: © AJJ Estudi



Cut the pastry into four 10 x 10 cm squares and puncture them with a fork, to prevent them from inflating during cooking. Put them in the oven at 200 ºC until the pastry is golden. Set aside.


Wash and dry the mushrooms, and cut them into pieces.


Peel the garlic cloves and crush them.


In a pan with a little olive oil, sautée the mushrooms with the garlic for about 10 min. Season them.


Spread the mushrooms across the four squares of pastry and put slices of brie on top. Then grill and serve.

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Ingredients for 4 people

1 sheet of puff pastry

400 g of waxy cap mushrooms (llenegues)

150 g of brie cheese

2 garlic cloves

extra virgin olive oil

salt, black pepper

Mushroom hunters spoilt for choice

King bolete, chicken of the woods, pine mushrooms, chanterelles, morels, oyster mushrooms, puffballs and polypores, are all examples of edible mushrooms to be found growing wild in Catalonia in the autumn. In fact, adherents of the very popular activity of mushroom hunting have no shortage of edible mushrooms to fill their baskets, which also include waxy caps, yellow-footed chanterelles, bloody milk caps, saffron milk caps, grey knights, panther caps and black trumpets. Yet, a word of warning that must not be ignored: not all wild mushrooms are edible, and only those mushrooms that can be identified without any shadow of a doubt should be picked.

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