Veal and Mushroom Stew

This recipe for a stew cooked with mushrooms is a classic of Catalan gastronomy, believed to date back to the Middle Ages. An ideal dish for autumn due to the availability of fresh wild mushrooms, it also makes use of olive oil, rosemary, thyme, and almonds from our farm. The word fricandó comes from the Latin frigere, which means to fry in Italian, since the meat is floured and fried. This dish is best prepared the day before to enhance all the flavours.