A classic Catalan sauce made with approximately equal proportions of roast red peppers and tomatoes with garlic, chillis, and thickened with fried bread croûtons and ground almonds. It may be pounded to a very fine paste or be quite chunky. It is served cold with fish or meats.
Grey chanterelles. Fluted, trumpet-shaped, wild mushrooms with a ruffled edge, dark grey to black in colour. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions, but are not considered as tasty as the horn of plenty, which they resemble.
False chanterelle. As its name implies, this masquerades as a chanterelle but, instead of the egg yellow of the chanterelle, this is a darker orange and sometimes with a graded cap, dark at the centre and becoming lighter towards the edges. The false chanterelle is found in woodland, particularly under pines. It is edible, but is rather bitter and tough and may cause indigestion. It is easily confused with other mushrooms which are poisonous, so especial care must be taken.
Black chanterelle or horn of plenty. A wild mushroom which should be cooked.
