The LAUS & Setas food festival brings together 66 hospitality venues across Zaragoza and the surrounding province from today through November 29. The initiative features dishes centered on mushrooms and fungi, paired with wines from Bodega LAUS, and includes a weekly customer giveaway.
66 restaurants across Zaragoza and the province serve mushrooms paired with LAUS wines
The first edition of LAUS & Setas, organized and sponsored by Bodega LAUS, brings the flavors of the forest to participating kitchens. Each venue offers one or more dishes featuring mushrooms as the main ingredient, accompanied by selections from the winery.
Customers can view participating venues, their culinary styles, and price ranges on the website of El Gastrónomo Zaragozano. The initiative is also supported by El Gastrónomo Zaragozano, Agencia Almozara, Frutas Javier Mené, Bodega Carlos Valero, and the DOP Aceite Sierra del Moncayo.
The festival was presented at La Zarola, Zaragoza, before specialized media and culinary influencers. Over the three-week event, diners enjoying the pairings can enter a draw for three cases of LAUS wines, one each week, using the QR code available in brochures at participating venues.
Mushrooms, foie gras, venison and boletus feature in five creations by Aragonese chefs
The presentation brought together David Fernández, from El Gratal in Ejea de los Caballeros; Miguel Ángel Ibáñez, from El Molino de Berola in Vera de Moncayo; and Luis Miguel Romeo, from la Taskería in Zaragoza. The three chefs prepared five offerings using different varieties of mushrooms and LAUS pairings.
Luis Miguel Romeo presented a wonton mille-feuille filled with porcini, chanterelles, saffron milk caps, and yellow trumpet mushrooms sautéed with Pedro Ximénez pilpil sauce, paired with LAUS Chardonnay–Garnacha. He also prepared a cannelloni of yellow trumpet mushrooms and pulled venison, with chanterelle and foie gras sauce, paired with LAUS Reserva.
Miguel Ángel Ibáñez prepared morels stuffed with foie gras in a porcini cream, paired with LAUS Garnacha. David Fernández, meanwhile, presented “Long Live the Forest,” a creation featuring bread dough, black olives, olives, flowers, Ores honey, and a “raspberry” filled with saffron milk cap escabeche and extra-virgin olive oil, accompanied by LAUS Crianza solidario. His second offering, “Mushrooms and Little Pigs,” combined Boletus edulis, coffee, chocolate, and a Sádaba pork-lard cake with Blum by LAUS.
Javier Mené, a fruit and vegetable distributor specializing in the hospitality sector, described the current mushroom season as “difficult” because of limited rainfall before the first frosts. During the event, he outlined several of the varieties featured in the tastings.
LAUS links the festival to forest restoration after the Riglos fire
Óscar Valenzuela, area manager at Grupo Enate, said that Bodega LAUS was founded in 2002 and is located in the southern part of the DOP Somontano. The winery, he explained, has a modern, minimalist building integrated into its natural surroundings and holds the ECO-PROWINE certification.
The “Long Live the Forest” offering is linked to the LAUS por nuestros bosques campaign. The initiative allocates one euro from every bottle of LAUS Crianza to restoring the area affected by the fire that began in the Peñas de Riglos.
The campaign had raised more than 7,000 euros, earmarked for tree planting in collaboration with the Asociación FIRE.
