Mushrooms Recipes by Carlos Mirasierras
Preheat oven to 210 ° C. Spread the dough in a pie pan, prick with a fork and sprinkle
with dried beans (to prevents the dough from rising) and cook for 10 minutes without
packing.
Next, fry the bacon in a pan with the sliced mushrooms. Beat the eggs with the cream
in a bowl, add in 80 g of parmesan and nutmeg. Salt and pepper and mix well.
Mix the cauliflower with the bacon and mushroom mixture on the precooked pastry.
Cover the preparation with the egg mixture and sprinkle with the remaining Parmesan
cheese. Bake in hot oven for 20 minutes.
_____________________________________________________
Cauliflower with Tomatoes and Mushrooms
Ingredients for 6 people: 1 cauliflower, 150 g 1 carrot, 1 onion, 250 g tomatoes, 90 g
ham, 50 g butter, 20 g flour, 50 cl vegetable broth, salt and pepper, 1 tbsp chopped
herbs
Preparation:
Sauté the chopped carrot and onion in a pan with melted butter, sprinkle with flour and
let brown them before adding the broth.
Add the chopped tomatoes and season with salt and pepper. Cook over low heat for 20
minutes. Make a deep cross with a knife on cauliflower base, and cook whole in boiling
salted water for 25 minutes.
Sauté the sliced mushrooms in the butter before adding them to the tomato sauce with
chopped ham. Place cauliflower on serving dish, cover with sauce and sprinkle with
herbs.
_______________________________________
Gratin of Fish with Mushrooms
Ingredients for 8 people: 300 g fillet of hake or similar, 150 g Paris mushrooms, 12
shallots, 300 g cooked and peeled shrimp, 800 g cooked mussels (shucked), 35 cl
béchamel sauce, 150 g fresh cream, 75 g grated cheese, 3 eggs, 1 fish bouillon cube,
1 knob of butter, salt and pepper.
Preparation:
Preheat oven to 240°C. Cook the hake fillets in boiling water for 4 minutes and add in
the bouillon cube then drain thoroughly and cut into pieces.
Slice the mushrooms and shallots, and fry them in the butter for a few minutes. Mix
with béchamel cream, eggs and cheese then add the mushrooms, shallots, fish, shrimp
and mussels.
Pour into a large gratin dish or individual casseroles. Place in the oven for about 10
minutes until browned, and serve hot.
12