Eating Mushrooms

It’s been almost half a century since Llorenç Petràs decided to open a mushroom stand, Bolets Petràs, at the Boqueria market in Barcelona. With time, it would become an institution for the most sybaritic palates in Spain. Chefs from all over the country, plus talented home cooks and other intrepid diners, trust his judgment when they need to choose the best mushrooms for their meals. And they’re not wrong to do so: Petràs is a walking mushroom encyclopedia, a scholar when it comes to this product he loves and knows like none other.

With his guidance, we will get to know the major varieties of mushroom, plus anecdotes, cooking tips, and amusing facts. We will set foot in some of the most emblematic restaurants and will enjoy a broad and luxurious range of recipes that will bring out the best in our mushrooms when they hit the stove.