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We are in season, and the mycological activity begins with an interesting lineup of celebrations and events around the world of mushrooms and fungi.
The rains and cold will fill the kitchens of Soria restaurants with delicious culinary creations made from mushrooms, reinterpreting traditional mycological gastronomy for the occasion.
The varieties of mushrooms and fungi that are obtained in the province of Soria, will be the protagonists of a new edition of the su Mycological Tapa Week.
The gastronomic days are organized by the Association of Hoteliers of Soria, ASOHTUR, and for this call, fifty hospitality establishments are already preparing their stoves to surprise locals and visitors to the province of Soria.
As in previous occasions of the event, the dishes dedicated to these products will waste tradition, imagination and above all good cuisine, which can be tasted for the price of an authentic mini-plate, at € 1,80 per Tapa.
This is the ninth edition of the Mycological Tapa Week that will take place from October 21 to 30, we will be able to attend a great selection of setera delicacies based on traditional dishes but reinterpreted and adapted to a modern and creative cuisine .
A kitchen full of aroma and flavor
The great versatility of this product allows it to be treated delicately, made sweet or salty, eaten cold or hot, and for the more daring, see and taste it with alteration of its true origin thanks to trompe l’oeil.
Among the main ingredients of these days, the chefs of the restaurants adhering to the Mycological Tapa Week will surprise us with preparations such as the Tapa of Chanterelle Gnocchi in Citrus Sauce with Oncala Truffled Cheese Tile, the Crunchy Ravioli with Cream of Boletus, The Strudel of Mushrooms with Parmesan and Pesto, the Oriental, but Soriano Maki of Blood Sausage stuffed with Boletus with Tomato Jam or a Cocotte, etc …
Along with the above, we highlight the innovation and presentation of 3 of them, which are the Mycological Yogurt, the Dry Boletus y the Brandade of Boletus and Granada...
Authentic tapas, recognized as works of art, which from the recently collected edulis, trumpets, chanterelles, senderillas, chanterelles or perretxicos, will take us to a magical world, but above all with great professionalism and good culinary work.
Many mushrooms and many awards
Within the wide range of different elaborations and raw materials that are developed in each of the tapas that are presented in this edition, it is intended to highlight those that for one reason or another are:
- Best Provincial Mycological Lid
- Best Popular Mycological Lid
- Nắp thần học Địa Trung Hải tốt nhất
- Better Quality in Service
In order for the event to be an authentic experience, within the preselection of the three finalists in each of the contest categories, a confrontation has been prepared in the third week of November (champions days from 14 to 30). live, in the purest style of gastronomic duel, where each producer will make their own tapa to offer it to the jury of this grand finale.
To continue promoting and disseminating the wonderful world of mycology, the organization of the event also proposes in parallel the celebration of several workshops, practical and totally free, aimed at participating establishments, where the themes of the Professional preparation of Tapas, taught by the chef from Soria Juan Carlos Benito.