When we were travelling in Barcelona in December, I noticed that wild game was a frequent visitor on the menus in Catalan restaurants, and in the winter months, stews were a particular favorite. I was thinking that another mixture of meat and mushrooms were in order. I figured venison would go well with the earthiness of Porcini mushrooms, and to add a bit of spice and sweetness, I paired them with Chorizo.
We have been planning a lot of soups and stews here to get through a rather chilly January, and I have been looking forward to making a stew with some of the beautiful dried mushrooms I brought back from the open air markets in Barcelona. I wanted something healthy and hearty and full of earthy flavors, and decided to use Porcini and Chanterelle mushrooms for my stew.
I love Boeuf Bourguignonne. It is an incredible rich and savory recipe. A while back, I decided that I could use rabbit instead, and it worked marvelously! It is now one of my mainstay fall/winter recipes. Instead of button mushrooms, I use Porcini mushrooms to pair an earthy flavor with the rabbit. It is a really wonderful combination. I use dried mushrooms and add the water I use to re-hydrate them into the stock, the flavor is amazing!
Nico and I finally made it to New Orleans, and we loved the city! The weekend we spent there, I think we saw at least 7 random parades, and at least three of those seemed to be private wedding parades. Music permeated the streets day and night and locals gathered around street corners with foldout…