Mushrooms Recipes by Carlos Mirasierras
and herbs de Provence, paprika, parsley, white wine and a little pepper. Cook gently
until complete evaporation of water.
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Fish Stew with Mushrooms
Ingredients for 4 people: 600 g white fish, 400 g Paris mushrooms, 1 onion, 5 cl
white wine, 15 cl whipping cream, 1 sprig of thyme, 50 g butter, 50 g flour, salt and
pepper.
Preparation:
Chop the onion and mince the mushrooms and sauté both ingredients in the melted
butter. Increase heat to brown slightly and deglaze with white wine. Add the thyme,
cream, salt and pepper. Cut the fish into pieces and lightly flour then add to the hot
cream. Cook for 10 minutes and serve with white rice.
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Mushroom Cream with Garlic
Ingredients for 4 people: 1 kg of Paris mushrooms, 3 cloves garlic, 3 large tbsp
heavy cream, 1 stock cube, 30 g butter, salt and pepper.
Preparation:
Coarsely chop the mushrooms. Crush the bouillon cube and mince with the garlic. Melt
butter with garlic and the bouillon powder. Add in the mushrooms and cook over low
heat until they surrendered all their water. Add 75 ounces of boiling water and cover.
Cook for 15 minutes, then add the cream and mix finely. Correct the seasoning with
salt and pepper. Serve hot.
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Mushroom-like Eggs
Ingredients for 4 people: 4 hardboiled eggs, 2 round tomatoes, 1 tbsp heavy cream, 1
tsp sweet mustard, salt and pepper.
Preparation:
Peel the eggs and cut the base flat so they can stand up. Cut the tomatoes in two
halves, remove the seeds and inner walls in order to get a shell-like shape. Salt and
pepper then place the each tomato on each egg in a way that each tomato may look a
mushroom cap.
Mix the cream and mustard. Salt and pepper. Using a toothpick, place some spots of
sauce on the tomato-made caps. Serve the mushroom-like eggs, cool and on a bed of
salad.
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