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Segovian-Style Mushrooms - Setas a la segoviana


Setas Segovianas - Mushrooms Segovian Style

Setas Segovianas - Mushrooms Segovian Style

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Gathering wild mushrooms is a popular hobby in Spain, especially during cool, wet Autumn days. The mushrooms are washed and prepared in many different ways. This recipe originates in the Castilla-Leon area, and is a great tapa or side dish for four people. Use Oyster mushrooms instead of wild "setas del cardo," which are common in northern Spain.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 Servings


  • 2 pounds (1 kg) Oyster mushrooms or "setas del cardo"
  • 6 oz (150 gr) boneless pork loin
  • 2 oz (50 gr) Serrano ham
  • 1/2 medium onion
  • 2 cloves garlic
  • olive oil for sautéing
  • 1 bay leaf
  • 1 sprig thyme
  • 2 sprigs flat leaf parsley, finely chopped
  • salt
  • 2 1/2 oz (70 ml) white wine
  • 2 1/2 oz (70 ml) beef stock
  • parsley sprigs for garnish (optional)


Rinse and dry the mushrooms. Cut into small pieces. Trim fat off pork and cut into cubes. Cut ham into small cubes, leaving fat on.

Peel and chop the onion and garlic.

In a large heavy bottom frying pan, pour a few tablespoons of olive oil and heat on medium. Sauté the onion and garlic until onion softens. Add the pork, ham, bay leaf and thyme and continue to sauté 2-3 minutes on low heat, stirring often. Salt to taste and add the mushroom. Sauté for another 10-15 minutes.

Add the parsley, wine and stock to pan. Raise the heat and bring the liquid to a boil until liquid is reduced.

Sprinkle with parsley and serve hot on small plates. Accompany with rustic bread.

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