These wild mushrooms grow after thunderstorms. It is curious that where the lightning bolts strike, the kallampas grow in lines like lightening tracks, just there. Women and children gather them as a delicacy from the skies. They cook them in different ways. One of the most traditional forms is mushroom Kapchi, the Kapchi de Setas, as the kallampitas are also known. They are not only delicious, but because of their origin they have in their being a bit of lightning energy and the intensity of the storm. The indescribable flavor transports us to the highest plains of the Andes. With veneration we nourish ourselves with the kallampas only found this time of year, the rainy season.
Mushrooms are one of the most exquisite and valued foods in gastronomy. The vitamin content of group B (B1, B2, B6), niacin and folic acid stands out, and they provide phosphorus, potassium, iron, copper and zinc.
With an abundance of Kallampas in the markets this year due to heavy rains, we invite you to enjoy our vegan twist of this typical dish with the telluric energy of the Andes!
Seasonal Special Sunday, March 1, 2020
Vegan Wild Mushroom Risotto & Corn Water Lemonade
Locally harvested wild mushrooms (kallampas in Quechua) & brown rice seasoned with garlic, wine, and sage. Served with organic mixed greens, beats and roasted pepitas. Accompanied by homemade corn water lemonade.
MUSHROOM KAPCHI RECIPIE
onion, garlic, chili pepper, olive oil
potatoes, fava beans
portion of mushrooms salt, pepper
cheese, milk (optional)
mint and huacatay
Bring potatoes and beans to a boil. In another pot sauté chopped onion, minced garlic, and chili pepper in olive oil. Once golden, add the mushrooms, along with the aromatic herbs. It should take only a few minutes until the mushrooms are cooked, then add the potatoes (cut in two) and the fava beans, already cooked. Add a little milk and cheese, until creamy. Garnish with parsley. Serve with brown rice and a salad of your choice. For a vegan version skip milk and cheese, and add a little more olive oil.