Recipe Basque San Jorge Wild Mushrooms & Eggs (Revuelto de Perrtxikos)

Francesca said:
@morning glory

This is a seasonal dish and we had it today but no photograph ..
Click to expand...

I thought they were in season in March/April in Spain? :scratchhead: According to Wiki:

It is also popular in Northern Spain and Southern France, in the Basque Country region and its surroundings where it is called perretxiko and appears in April. In these regions it is usually eaten sautéed with egg or with bacon.
Click to expand...
 
@morning glory

@morning glory

Autumn is mushroom season in Spain predominately & spring brings a few varieties as well however, autumn´s mushrooms are truly delicacies ..

These mushrooms were a token present from one of my parents´ distributors ..

Wiki pedia is written by people .. and mushrooms are one of The country´s autumn legacies .. And they do not do well in dry, sunny climates. They require, the humidity and rain in the hard Wood forests in the High Sierras / High Hills or Mountains .. So, who ever wrote that at Wiki Pedia, did not do their research .. These are wild mushrooms !
 
Last edited:
Wiki isn't the only site which says they grow in Spring in the Basque country. I only know about this because I was so intrigued by your lovely recipe that I set off to research the St George's mushroom!

It is also very popular in Northern Spain and Southern France, in the Basque Country region and its surroundings where it is called perretxiko and appears in April. In these regions it is usually eaten sautéed with egg or with bacon.
Click to expand...
https://species.nbnatlas.org/species/NHMSYS0001476601 - National Biodiversity Network

The St. George's mushroom is considered one of the great varieties of mushroom, gastronomically speaking. It is the best spring mushroom.
<SNIP> In Álava, it is eaten to coincide with the festival of San Prudencio; typical dishes for this festival are scrambled egg with St. George's mushrooms, and snails.
Click to expand...
http://www.spain.info/en_GB/que-quieres/gastronomia/productos/perretxikos.html

Also here:
http://www.first-nature.com/fungi/calocybe-gambosa.php
https://www.travelcookeat.com/imported-20100608191054/2013/4/8/the-perretxikos-are-coming.html (this is a blog by someone living in Basque country)

Oh well - who knows! I'm sure the dish is delicious anyway! :happy:
 
Last edited:
IMG_0999.JPG


Here's my take on your recipe. Since I don't know how this is supposed to look, I decided to use simple white mushrooms to test the concept. The part where it says "sliced" mushrooms led to this. Also, as I stated elsewhere, black garlic cannot be sliced or chopped: it's more like squeezing toothpaste out of the tube, it's that soft.

I sautéd the garlic as per the instructions, but of course black garlic is not going to turn golden (maybe that bit was intended for the lavender garlic?) I then blended the mushrooms in with it, and most of the flavor was overtaken by the earthiness of the mushrooms. So, I decided to add more black garlic to the scramble of the egg itself.

In all, I used 4 black garlic cloves for one egg and mushrooms. And, I have to say I really like the taste. Black garlic has a bit of a balsamic vinegar sweetness to it. Very nice.
 
You must log in or register to reply here.
Back
Top Bottom