Comments on: Cuisine from Spain Podcast 16 – Setas

By: Pete

Pete — Wed, 22 Oct 2008 16:09:39 +0000

Just came across this post and had to leave a comment since we are in the seta-picking season at the moment. I´ve spent the last 2 weekends picking, the first in Soria and the second in Burgos. The link below shows our haul…not a massive amount but very tasty all the same!

http://picasaweb.google.es/peteinmadrid/Setas#

By: Marina

Marina — Wed, 21 Mar 2007 08:34:06 +0000

Hi Terri,

Setas is quite a generic name and it is used for many types of mushrooms except maybe the button mushrooms, known in Spanish as Champiñones, which are the easiest to find in Spain shops.

Shirley, I hope you can get hold of some setas in your area soon.

Thanks to Terri, Phillip and Shirley for your comments

By: shirley

shirley — Sun, 18 Mar 2007 14:38:24 +0000

WOW! I have been searchinbg for any reference to setas since cooking them in Sitges, Espana over thirty years ago. I live on an island but would love to find a source for these wonderful mushroom in the So. of Boston, MA. area. thanks for sharing this info.

By: Phillip

Phillip — Thu, 22 Feb 2007 17:08:21 +0000

Hi! Nice site!

By: Terri

Terri — Mon, 22 Jan 2007 19:26:17 +0000

Many thanks for your reply. I’m pretty sure that the picture of the mushrooms in the higher box are what we call “Oyster Mushrooms” here, or “Pleurotus ostreatus”—Latin name. They have a very delicate flavor, and thus the way Marina prepared them in a simple mild garlic, olive oil and white wine sauté would accent their flavor wonderfully. I commonly use them in a simple Cream of Mushroom soup (delicious), and they are also good dipped in a thin egg batter, rolled in bread crumbs and fried. I can’t wait for the next time my husband and I forage for some wild mushrooms this coming spring so I can make the “Setas” recipe on the podcast. One question–is “Setas” a generic term for all mushrooms in Spain, or does it refer to the particular kind of mushroom used in this recipe? In Colombia and Mexico, we just called all mushrooms “hongos”. Again, muchas gracias for your reply, and to both you and Marina for the wonderful podcasts.

By: Ben

Ben — Mon, 22 Jan 2007 07:21:03 +0000

Hi, there are lots of mushroom pictures from the markets in Catalonia here:
http://www.flickr.com/photos/spanishben/sets/72157594410012189/

The ones we used in this recipe can be seen here, in the higher box:

http://www.flickr.com/photos/spanishben/365633818/

By: Terri

Terri — Mon, 22 Jan 2007 03:21:58 +0000

For Marina: “una ramita de perejil” would translate exactly as “a sprig of parsley”, so between you and Alex, you have it right.

For Ben: When I clicked on the link to see a picture of the mushrooms, it said I had to be a forum member, and to log in, and I am not a forum member. Can I see the pictures somewhere else? As a mushroom hunter in California, I am VERY interested in the type of wild mushrooms used for this recipe in Spain.

By: Marina

Marina — Fri, 10 Nov 2006 17:35:03 +0000

Thanks Alex.
We would use “una ramita de perejil” or whatever the quantity is but I don’t think we have a collective name.
… we have “Ramo” (bunch) but that is used for flowers, I don’t think one would use it with herbs.

By: Alex

Alex — Fri, 10 Nov 2006 11:36:17 +0000

I believe the collective term for “some sticks of parsley” or any other herb is a sprig. I.e. add a sprig of sage to bring out the flavour of the meat.

Is there a term in Spanish?

By: Vicodin Detox

Vicodin Detox — Sat, 04 Nov 2006 18:15:13 +0000

I love Spanish cuisine! And while it’s quite easy to consume, some of it is harder for me to pronounce! I make all kinds of dishes. I would like to have some cold finger foods recipes so I can share them with my colleagues at the monthly meetings in which we share food.