Mushrooms Recipes by Carlos Mirasierras

Clean and slice the mushrooms, then add them to the casserole. Let brown for 5
minutes then stir in the cream. Season with salt and pepper and simmer for 15 minutes
covered. To accompany this dish, you can serve fresh pasta, artichoke hearts or
steamed endives.
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Fillets of Sea Bream with Mushrooms and Cream
Ingredients for 4 people: 800 g of sea bream fillets, 2 onions, 30 g butter, 200 g Paris
mushrooms, 1 bunch parsley, 10 cl dry white wine, 100 g cream, salt and pepper.
Preparation:
We must first ask the fishmonger to prepare bream, i.e., peel and gut the fish. Next,
peel and chop the onion, wash and mince 2/3 of the mushrooms and set aside. In a
buttered pan, sauté the onions, then add the mushrooms and sauté over high heat in
butter. Pour the onion / mushroom mixture in a baking dish.
Preheat the oven to 180°C. Lightly brown the sea bream fillets in pan on each side.
Then place them in the baking dish, sprinkle with chopped parsley then cover with the
remaining mushrooms. Moisten the fillets with white wine and bake for 12 minutes in a
hot oven.
Meanwhile, heat the cream in a small saucepan with salt and pepper. Remove the
baking tray from the oven, and top the fillets with the hot cream, then the tray back in
the oven for an additional 10 minutes of baking
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Gratin of Endives with Mushrooms
Ingredients for 6 persons: 9 endives, 300 g small Paris mushrooms, 7 shallots, 3
whole eggs, 30 cl cream, grated parmesan cheese, breadcrumbs, salt and pepper.
Preparation:
Wash the mushrooms under cold running water, then cut their earthy ends. Peel and
chop the shallots and sauté with the mushrooms in a buttered pan. Cut the endives into
sections, then put them to heat in another pan with a little butter. Meanwhile, beat eggs
in a bowl with the cream. Salt and pepper.
Preheat the oven to180°C. In a buttered baking dish, combine the endive with the
sautéed mushrooms and shallots, then pour the egg mixture. Sprinkle the top of the
dish with bread crumbs and parmesan to taste, and bake in a hot oven for 35 min.
Finish cooking for 5 min at 240°C to brown the surface and serve immediately.
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Escargots with Mushrooms and Cabbage
Ingredients for 6 people: 1 sixty live snails (they can be replaced by cleaned & frozen
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