Carla and I went to Txikito yesterday and ate at the bar. We had a white Txakoli wine, the slightly effervescent wine poured from a distance and some food. By far the dish that stood out was a special, a mushroom carpaccio. This was, I believe, a king oyster mushroom, but I've previously had something quite similar there with a trumpet mushroom. OK, there's a reason it was similar: it turns out that king oyster and trumpet are the same mushroom, the Pleurotus eryngii. See, writing blog entries is an educational experience. Anyway, the dish has thinly sliced mushroom drenched in olive oil. Hard to complain.
No comments:
Post a Comment