Butifarra amb Bolets

Butifarra amb Bolets

Recipes with Butifarra

An autumn dish from the pre-Pyrenean forests of Catalonia. Butifarra cooked in a pan with wild mushrooms, garlic, parsley, and white wine. The mushrooms release their liquid and form a broth that becomes the sauce. Serve with bread to soak it up.

Prep Time

15 min

Cook Time

25 min

Servings

2

Difficulty

Easy

Ingredients

  • 2 butifarra blanca sausages
  • 400g mixed wild mushrooms (rovellons/saffron milk caps, ceps, chanterelles, or shiitake)
  • 3 garlic cloves, sliced thin
  • 100ml dry white wine
  • 3 tbsp olive oil
  • Small bunch of fresh parsley, chopped
  • Salt and black pepper
  • Thick slices of bread to serve

Steps

1

Clean the mushrooms with a dry brush or damp cloth. Do not wash them under water; they absorb moisture and won't brown. Tear large caps into halves or thirds. Leave small mushrooms whole.

2

Heat 2 tablespoons of olive oil in a wide heavy pan over high heat. Add the butifarra sausages. Cook for 5 to 6 minutes per side, pressing gently, until browned on both sides. Remove to a plate.

3

Reduce heat to medium-high. Add the remaining olive oil and the sliced garlic. Cook for 1 minute until fragrant.

4

Add the mushrooms in a single layer if possible. Do not stir immediately. Let them sit in the hot pan for 2 minutes to start browning. Then stir and cook for another 3 minutes. They should release their liquid and start to colour at the edges.

5

Pour in the white wine. It will steam and reduce quickly. Stir to lift any browned bits from the pan base. Season with salt and pepper.

6

Return the butifarra sausages to the pan. Cook together over medium heat for 5 minutes, turning the sausages once, until everything is glossy and the sauce has reduced slightly.

7

Scatter the chopped parsley over the pan. Serve immediately with thick bread to soak the mushroom-and-pork broth.

Tips

Rovellons (saffron milk caps) are the Catalan choice here and are worth seeking at autumn markets. Their firm texture holds shape in the pan. Ceps (porcini) add more depth but turn soft faster. A mix of both is the most forgiving combination. If using dried porcini, rehydrate in warm water first and add the strained soaking water to the pan with the wine.