The origin of this recipe is uncertain, although some recipes dated back to 1599 mention it, as when a novel called Guzmán de Alfarache, written by Mateo Alemán describes a
tripe dish as "revoltillos (mixture of different ingredients) made of guts, with some parts of the stomach of the animal". Some argue that immigrants from Asturias brought the
recipe from their land, this would explain why Asturian chorizos and black pudding sausages are used in the traditional recipes; although some variants of this dish are found in
different parts outside Spain. As in many other humble recipes, this dish born in rustic taverns has become over time in the menu of the most prestigious and posh restaurants
of Spain.

Stewed meat with mushroom cream (Carne
con champiñones a la crema)
Four servings: 600 g of veal (or pork) sirloin;
100 g of mushrooms, cut into thin slices; 8 tbsp
of butter; 1 onion, finely chopped, 1tbsp of flour;
1 glass of white dry wine; 2 dl. of milk cream;
black pepper.
Preparation: In the first place, fry the
mushrooms in the butter for a few minutes, then
add the onion, some salt, and continue frying
until both elements turn a bit brown. Add the
wine until both the alcohol and some of its liquid
fraction evaporate, add the flour, stir with the
wire whisk to get a thicker mass that will give
rise to a béchamel-like cream; and finally add
the milk cream to it, and process the resulting
sauce with a grinder to get a mushroom cream
that will be reserved for a later use.
In this meat and mushroom recipe the use of Parish mushrooms is much appropriate than that expressed in the recipe "Meatballs and Mushrooms", since in the former case
the cream provides a wrapping sauce that doesn't change neither the uniform color of the dish nor the taste that Paris mushrooms have. Therefore, assorted mushrooms should
not be used with cream-based sauces since color and taste end up becoming a bizarre composition.