Page 80 - WINE DINE AND TRAVEL SUMMER 2022 DISCOVERING MADRID
P. 80
Mesón del Champiñón
We had passed Mesón del Champiñón several their earthy, meaty flavors were enhanced by
times on our way from our apartment to Plaza salty, fatty chorizo, garlic and olive oil. A duo of
Mayor. It always piqued our interest because it toothpicks was essential to lift the caps from
specialized in one of our favorite foods - mush- plate to mouth losing none of the savory juices.
rooms. The Spanish-style blistered padrón peppers
Happily, it was a stop on our tour. (Pimientos de Padrón) were tasty and habit
Our group was escorted down narrow stairs forming. The charred peppers are drizzled
to a stone-walled, small dining room that was with olive oil and showered with salt, and
cave-cozy. Glasses of chilled vermouth were eaten seeds and all.
paired with the restaurant’s signature chorizo- A word of caution about the normally mild
stuffed mushrooms, and an enormous dish of pepper. We were told that every so often one
padrón peppers. The mushrooms exceeded our is wildly hot. That prospect gets a little
expectations. Some stuffed mushrooms that adrenaline going every time you take a bite.
turn dry and shriveled or are overwhelmed by We’ve had them several times since, and,
the filling. These were tender and moist and thankfully, so far, so good.
80 WINE DINE & TRAVEL MAGAZINE SUMMER 2022
