File:Plato de gurumelos en el Andévalo onubense.jpg
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Español: Gurumelos en Paymogo (provincia de Huelva, España)
El gurumelo es un ingrediente central en la gastronomía local de muchos pueblos del Andévalo, cuyo consumo se incrementa, sobre todo durante la temporada de su recogida (febrero, marzo y abril), dependiendo de las condiciones meteorológicas y medioambientales de cada año. Este hongo se utiliza, tanto fresco como congelado, para la preparación de varios platos, entre los que destaca el picadillo de gurumelos y el potaje, dos platos más arraigados en la gastronomía de Paymogo. Dentro de los diferentes platos que se pueden elaborar teniendo al gurumelo como elemento central, debemos señalar el picadillo de gurumelos (gurumelos, cebolletas, tomates, culantro. Aceite, sal y pimienta), el potaje de gurumelos (gurumelos, garbanzos, habichuelas, chorizo, patatas, pimientos, cebollas y ajo. Aceite, sal, pimienta y pimentón), y el revuelto de gurumelos (gurumelos, huevos, poleo, y ajo. Aceite y sal). El gurumelo es actualmente una de las la setas más valoradas y costosas de Andalucía. Aún cuando se recoge en toda la provincia onubense, Paymogo se ha convertido en referente por la calidad y la cantidad de sus gurumelosEnglish: Gurumelos in Paymogo (province of Huelva, Spain)
"The gurumelo is a central ingredient in the local gastronomy of many Andévalo towns, whose consumption increases, especially during the harvest season (February, March and April), depending on the weather and environmental conditions of each year. This fungus is used, both fresh and frozen, for the preparation of several dishes, among which the gurumelos mincemeat and stew stand out, two dishes that are most deeply rooted in Paymogo's gastronomy. Within the different dishes that can be made with the gurumelo as the central element, we must point out the gurumelos mincemeat (gurumelos, spring onions, tomatoes, coriander. Oil, salt and pepper), the gurumelos stew (gurumelos, chickpeas, beans, chorizo , potatoes, peppers, onions and garlic. Oil, salt, pepper and paprika), and the scrambled eggs of gurumelos (gurumelos, eggs, pennyroyal, and garlic. Oil and salt). The gurumelo is currently one of the most valued and expensive mushrooms in Andalusia. Even when it is collected throughout the province of Huelva, Paymogo has become a benchmark for the quality and quantity of its gurumelos" |
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| Source | I contacted the Instituto Andaluz del Patrimonio Histórico personally (olga.vinuales@juntadeandalucia.es) and they authorized Wikipedia to use their photographs under the CC 3.0 license. You can check their authorship on their Facebook. |
| Author | Instituto Andaluz del Patrimonio Histórico (IAPH) – Andalusian Institute of Historical Heritage |
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