Hotel Pazo Santa Maria in Arzúa had the best pulpo (octopus) I’ve ever eaten. It’s a Galician specialty that we ate five or six times along the way, but no one did it as well as this place.
We enjoyed staying at this moderately upscale hotel too. A nice break from the crowds in the albergues as...
Since there doesn't seem to be much else on the forum regarding this topic, I am going to post useful links here as I find them.
Here's some:
Farmacia de Arauzo de Miel, list of edible mushrooms:
http://www.arauzodemiel.org/setas.htm
Tiempo.com forum...
If they're really being cultivated down in a mine, they're not chanterelles. Plain old button mushrooms, you bet. Oysters or shiitake, perhaps.
Chanterelles are mycorrhizal, meaning they grow only on the forest floor, in association with the roots of certain living trees.
They make the...
I am not terribly experienced, but I have a scientific background and have learned enough mycology to be able to pick and eat nearly a dozen types of wild mushrooms without so much as an upset stomach. It's really not that hard, and in some parts of the world, children of eight or ten are...
Hi all,
I am thinking about following the Camino next autumn. One of the most appealing parts of the journey is the prospect of sampling the local foods and wines as I pass through the countryside. I am particularly fond of wild mushrooms-- the edible, non-hallucinogenic types, that is-- and...
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