If I were to list the three foods I most despised, it would be easy: canned tuna, eggs and mushrooms.
Yes, I picked three of the most commonly used ingredients in Spanish cuisine, and the only big additions to ensaladilla rusa.
You might say the Novio is on a mission to change my tastes, but I’ve been slowly trying. Afterall, I once didn’t eat fish, and it’s practically a staple in all Spanish diets. Champis are slowly working their way into my palette, disguised in tasty tapas without my knowledge more often than not.
What it is: A plain old mushroom. Wild mushrooms are often called setas or boletus.
Where it’s from: Mushrooms are cultivated all over Europe, but nearby Aracena is known for their wild mushrooms, which bloom in
Where to find it in Seville: Believe it or not, there are a few ways that I eat mushrooms. Most often, they get consumed in risotto (try the creamy dish at Zelai, C/Albareda 22), but I love the mushroom heads with a minty green sauce as Las Golondrinas (C/Antillano Campos, 26). Even I am daring enough to add chopped up pieces to hamburger patties!
Love tapas? Want to see a specific one featured Thursday? Leave me a comment, or post a picture of you eating your favorite tapas to my Facebook page!