Mushroom Recipes by Carlos Mirasierras.pdf
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Mushrooms Recipes by Carlos Mirasierras
Preparation of the recipe:
Fry the bacon in a skillet. Once they are well browned, add in the mushrooms and let
everything cook over medium heat. Meanwhile, cook the pasta al dente.
Drain the spaghetti and stir them into the preparation. Add the bacon and mushrooms.
Beat an egg in a bowl, and mix it with the pasta. Add in the cream and mix it all well.
Serve it when it's still hot and sprinkle with grated cheese.
Braised Endives with Mushrooms
Ingredients for 4 people: 150 g ham, 1 kg endives, 100 g Paris mushrooms, a quarter
of lemon, 100 g butter, 1 beef bouillon cube, nutmeg, salt and pepper.
Remove withered leaves of the endives; wash them quickly under water and cut them
lengthwise if they are too thick. Cut sandy mushroom stalks, wash and chop them
In a large pot, melt 40 g butter and place the endives upside down and chopped
mushrooms; pepper and sprinkle with nutmeg.
Crumble the beef broth cube, pour 30 cl of hot water and bring to a boil.
Cut out a round disk from a white paper with the exact dimensions of the pan, butter it
with 20 g on one side, and place the buttered side on endives; cover and simmer 30
min. In the meantime, cut the ham into small dice.
At the end of the cooking time, remove the paper without damaging it, spread the diced
ham, replace the paper, cover and cook for 30 minutes. Arrange the endive and ham
on a warm serving dish.
Reduce the cooking liquid, by increasing the fire, to the size of a glass measure; at this
time, remove from heat and add the butter pieces the 1/4 lemon juice and whisk it all.
Top the endives with this creamy sauce and serve hot.
Ingredients for 4 people: 400 g Paris mushrooms, 1 lemon juice, salt, pepper, 3 tbsp.
of olive oil, 1 clove of garlic.
Thick béchamel sauce: 1/2 liter of milk, 35 g butter, 45 g of flour.
Make the béchamel sauce by mixing the butter and flour. Then gently stir in the milk
and set aside. In a frying pan, add in 3 tbsp of olive oil, and when the oil is hot add in
the sliced mushrooms and sauté for 30 seconds. Season with lemon juice to prevent
them from darkening. Stir into the béchamel and mix it all. Cut the baguette into slices