La Nacion published a list of three recipes/places where to have Portobello mushrooms.
Personally, oil, garlic, a tad of white whine, sauté and once done, salt, pepper and parsley... et voilá.
Or simply fried. Yummy!
But it is pretty boring that in Capital portobello and champignones are the only two options available.
Sometimes, also girgolas, but I have seen them only twice in a gourmet fair.
I wonder if in Patagonia there are wild mushrooms available. Maybe JAN can answer to my question!
In order: girgolas, portobello and champignones.