Mushrooms Recipes by Carlos Mirasierras
Preparation:
Wash and peel the mushrooms, onions, carrots and cucumber. In a saucepan, heat the
crushed fennel seeds with the lemon juice, olive oil, coriander seeds, bay leaf and
thyme. Season with salt and pepper and bring to a boil cook for a few minutes leaving.
Filter this sauce and incorporate the stemmed mushrooms and onions. Bring
everything to a boil, then cook for 8-10 min. Meanwhile, cut the carrots and cucumbers
into thin slices, then blanch them for 10 minutes in boiling salted water and drain. In a
ramekin, pour the mushroom sauce. Place it in the center of a plate, surrounded by the
carrots and cucumbers and refrigerate before serving.
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Greek-style Mushroom
Ingredients for 4 people: 500 g small whole mushrooms, 2 lemons, 5 cl olive oil, 2
tsp. coriander seed, 1 tsp fennel seeds, thyme, bay leaf, salt, pepper.
Preparation:
Squeeze the lemon juice into a small saucepan. Add in olive oil, crushed fennel seeds,
coriander seeds, thyme and bay leaf.
Salt and pepper. Bring to a boil, stirring with a wooden spoon and cook for a few
minutes. Then pass through a sieve and set aside.
Cut the end of earthy mushrooms, clean and brush under running water. Incorporate
them into the sauce, bring to boil and cook for 8-10 min.
Cool the preparation and serving in ramekins.
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Mushroom and Tarragon Aspic.
Ingredients for 6 people: 500 g mushrooms, 1 cube of beef stock, 50 ml water, 10 cl
port wine, 4 gelatin leaves, a few sprigs of fresh tarragon, 1 pinch of nutmeg, salt,
pepper.
Preparation:
Boil the water with the beef stock cube in a pot and reduce by one third. Add salt and
pepper if needed. Meanwhile, clean the mushrooms and cut the earthy end of
mushrooms. Brush gently then chop.
Sprinkle nutmeg on the broth, then add in the mushrooms and cook for 5 minutes after
the boiling starts again. Once cooked, take them out of the pan using a slotted spoon,
drain, and then wipe with a clean cloth.
Line a mold with the mushrooms cooked by inserting some sprigs of tarragon between
every few layers. Filter the broth using a sieve. In a little cold water, soak the gelatin to
soften. Drain and add to the broth with the port wine and let cool. Pour the gel obtained
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