Rovellons a la Llauna (Char-Roasted Pyrenean Saffron Milk Cap Mushrooms with Garlic) – Authentic Andorra Recipe
Autumn Pyrenean foraging classic roasting whole forest mushrooms on a hot metal tray with garlic-parsley oil.
- Country of Origin
- 🇦🇩 Andorra (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Meaty forest mushrooms (portobello/chanterelles), Roasted cherry tomatoes, Crusty country bread, Lots of minced garlic, Flat-leaf parsley
Ingredients for Rovellons a la Llauna (Char-Roasted Pyrenean Saffron Milk Cap Mushrooms with Garlic) (4 Servings)
- 1.25 lbs (or 2.5 cups) meaty forest mushrooms (portobello/chanterelles), prepped into bite-sized pieces
- 1.5 cups roasted cherry tomatoes, washed and trimmed
- 1 cup crusty country bread
- 1 medium onion and 3 cloves garlic, finely minced with lots of minced garlic
- 1.5 tbsp traditional Andorra seasoning (flat-leaf parsley, extra virgin olive oil, splash of white wine)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, lots of minced garlic, and flat-leaf parsley, extra virgin olive oil, splash of white wine for 3 minutes until fragrant.
- Combine meaty forest mushrooms (portobello/chanterelles) and roasted cherry tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with crusty country bread and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.