{"id":206184,"date":"2023-09-04T12:47:16","date_gmt":"2023-09-04T10:47:16","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=206184"},"modified":"2023-09-15T07:17:30","modified_gmt":"2023-09-15T05:17:30","slug":"the-story-of-meson-del-champinon-the-bar-where-you-can-eat-the-best-mushrooms-in-madrid","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/the-story-of-meson-del-champinon-the-bar-where-you-can-eat-the-best-mushrooms-in-madrid\/","title":{"rendered":"The story of Mes\u00f3n del Champi\u00f1\u00f3n, the bar where you can eat the best mushrooms in Madrid"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
Since 1964, the calamari sandwiches in Madrid’s Plaza Mayor have shared the limelight with the grilled mushrooms they cook -with their chorizo and good stuff-, very close by, at el Mes\u00f3n del Champi\u00f1\u00f3n<\/a>. This bar, castizo to the max, was actually born in Radio Street in the Carabanchel neighborhood, where \u00c1ngel Nieto and his brothers began to make the most delicious mushrooms in Madrid.<\/p>\n\n\n\n

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With time, and the success of their mushrooms, they decided to move their business to a more central location, so they went to plant their flag at number 17 Cava de San Miguel, just a few steps from the Plaza Mayor. Currently, the owner of the Mes\u00f3n is Pablo Nieto, \u00c1ngel’s son. He runs the business supported by his cousin Francisco Barrera, who has been in charge of the mes\u00f3n for 41 years, but the essence of the restaurant and its cuisine is exactly the same as the one left by its founder.<\/p>\n\n\n\n

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Francisco Barrera Nieto recibi\u00f3 a \u2018Tapas\u2019 en el Mes\u00f3n del Champi\u00f1\u00f3n el 26 de julio.<\/figcaption><\/figure>\n\n\n\n

Although at El Champi\u00f1\u00f3n you can eat other tapas such as Padr\u00f3n peppers, croquettes, calmares, chorizo in cider or ham, mushrooms are the undisputed kings of all tables. Do not expect an extensive menu of mushroom recipes; nothing like that, here there are only two ways to eat them, the traditional one, with chorizo, or the vegetarian one, without it.<\/p>\n\n\n\n

Four tons of mushrooms per year come out of his kitchen.<\/h2>\n\n\n\n

The recipe has varied little from the one left by Angel: mushroom, diced chorizo, chopped garlic and parsley, oil, lemon and salt. A few minutes on the grill and that’s it. They have only made a very small modification, the lemon. “Before we used lemon concentrate, now we prepare it ourselves,” says Francisco. “The advantage is that it is more natural. The disadvantage is that lemons do not always have the same acidity and sometimes we have to rectify it by adding more or less water to the juice”.<\/p>\n\n\n\n

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With or without lemon concentrate, with or without chorizo, this ration is so successful that an average of four tons of mushrooms a year come out of the tiny kitchen of this inn. Mushrooms of the Paris variety that they buy from the Champinter Cooperative in Villamalea (Albacete). “Until 25 years ago, during the strong seasons of the inn, we had problems of su- ministration because they were hardly cultivated. We had to solve the problem by fitting out a house we have in Ayll\u00f3n (Segovia), where we are from, to grow mushrooms there. We stopped doing it and Champinter supplies them to us, we are the only ones in catering to whom they serve them”.<\/p>\n\n\n\n

The reasons they use only Paris mushrooms is the flavor, milder than the same variety when it is wild, and the size. “We’re interested in having it this size so you can eat it whole and to grill it without turning it over, since it has the chorizo on top. If you use a very large mushroom, you have to keep it on the grill for so long that, in the end, the base burns,” says the manager.<\/p>\n\n\n\n

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A post shared by Meson del Champin\u0303o\u0301n (@mesonchampinonmadrid)<\/a><\/p><\/div><\/blockquote>