A sophisticated Mediterranean achievement from Northeastern Spain, pairing the resilient Hydnum repandum with succulent tiger prawns in a rich, nut-thickened picada sauce.
Catalan “Mar i Muntanya” with Hedgehog Mushrooms
In the culinary tradition of Catalonia, the "Sea and Mountain" philosophy creates unexpected synergies. This recipe utilizes Hydnum repandum as the "mountain" component, where its firm texture and peppery notes provide a robust counterpoint to the delicate sweetness of coastal prawns.
Culinary Physics
Hydnum repandum possesses a high density of chitin that prevents it from releasing excessive water when sautéed. This allows the Maillard reaction to occur simultaneously on both prawns and mushroom caps, while a picada paste acts as a molecular bridge to emulsify sea-juices with forest-fats.
Terroir Narrative
Catalonia is defined by the Pyrenees meeting the Costa Brava. This dish represents the "Mercat" culture—where the morning's catch meets foraged finds from interior oak forests during the autumn festivals.
Prep
Cook
Rank
Kcal
Region
25 Min
15 Min
Grand Officier
390
Catalonia, ES
Master Recipe
500g Hedgehog Mushrooms (Hydnum repandum).
12 Large Tiger Prawns.
50ml Brandy.
100ml Stock.
For the Picada: Toasted almonds, fried bread, garlic, parsley.
Technique
1. The Prawn Sear: Sear prawns in olive oil for 1 minute per side; remove and set aside.
2. Fungal Sauté: Sauté Hydnum repandum in the infused oil until golden. Deglaze with brandy and flambé.
3. The Picada: Grind picada ingredients into a paste and dissolve into the stock.
4. Integration: Return prawns to the pan with the stock-picada mixture. Simmer for 3 minutes until the sauce thickens into a rich glaze.
Achieve a "double-horizon" umami: maritime inosinates from crustaceans combined with forest-floor glutamates from Hydnum repandum, bridged by nut-rich lipids.
Sommelier
Pair with a White Penedès. The wine's body is essential to stand up to the rich picada while highlighting the sweetness of the prawns.
Etymology
Spanish: Lengua de gato.
French: Pied de mouton.
Italian: Steccherino dorato.
German: Semmel-Stoppelpilz.
Pure Umami | Mycological Research & Culinary Arts | 2026
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