Rice with seasonal mushrooms


Autumn is a great time try seasonal products like nuts and mushrooms. Across the Pyrenees, mushroom hunters anxiously await this time of the year to look for treasures in the forests.

The mushrooms that we can find along mountain trails play an essential role in preserving forests and the natural ecosystem around us. Mushrooms decompose dead plant and animal matter and convert it into nutrients.  This allows the surrounding plants to withstand bad weather, poor soil and bacteria or insect infestations that could harm them. That is why mushroom collectors are always very careful to cut them so that they can grow back in the same place.

Scotch bonnet, morel, porcini and many other types of mushrooms can be found in the lush forests of Andorra, and are a real treat for the most discerning palates. You can try them in our traditional mountain chalets, or “bordas”, or cook them at home with this simple local recipe: Rice with mushrooms.


Preparation for 6 people:

Finely dice the onion, garlic and parsley and sauté in a pot with the butter and a spoonful of oil. Add the bay leaves and lightly fry until the onion is soft and transparent. Then add the mushrooms. Cook for 5 minutes then add the cup of white wine.

Once the alcohol has cooked off, add the rice and stir. Add hot water or stock to cover. Season with salt and pepper to taste and cook over high heat for 20 minutes.

Serve with meat and a good wine.


Ingredients for rice with mushrooms:

- 6 cups rice
- 1 L water or beef stock
- 1 kg mixed mushrooms (Scotch bonnet, morel, saffron milk cap, porcini, etc.)
- 50 gr butter
- 2 onions
- 2 garlic cloves
- 2 bay leaves
- 1 cup white wine
- 1 parsley sprig
- Olive oil
- Salt and black pepper



Source: La cuina del Molí – volum 2
Author: Maria Dolors Abad de Bellsolà
Edition: March 2006