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Fricandó amb bolets
Fulfilling Catalan dish of mushrooms and veal in rich sauce.
This is yet another Catalan classic with some familiar staples: local mushrooms, sauce thickened with picada, and sometimes a splash of vi ranci.
The name is thought to derive from Occitan which is then connected to the Latin word "frigere" or to fry as the veal is lightly dredged in flour and fried in lard and/or oil.
It is satisfying, filling and warming in the colder months although can be found prepared all year long. Obviously, the best time is when mushroom season starts. This can use a combination of available mushrooms preserved and fresh but the typical mushroom (Moixernons) is dried and then re-hydrated to make this dish. The soaking liquid is added to give stew richness and umami character.
This likely has medieval origins but shows up in Catalan texts around the 18th century.