Mushrooms Recipes by Carlos Mirasierras
Preparation:
Put the oil in a skillet over medium heat. Cook the chicken breasts for 5 minutes on
each side, and set aside in a warm place. Add mushrooms to the same pan so they
brown, and season with salt and pepper, add the chicken stock and 25 cl of boiling
water. Stir until it thickens.
Pour the cream into the mushrooms, stir, and add the chicken stock. Adjust the
seasoning. Slice the chicken and top with mushroom cream.
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Vinegar Mushrooms in Jar
Ingredients for 8 people: 1.5 kg fresh mushrooms, 1,2 l white vinegar, 5 shallots, 1
bay leaf, a few sprigs of tarragon, a few peppercorns, some jars.
Preparation:
Cut the earthy part of the mushrooms; then, clean by soaking them in several vinegar
and water baths. Scald for 5 minutes in boiling salted water, drain and divide into the
number of jars.
Let them cool down, pour in the white vinegar (also used for pickles). Peel the shallots
and then incorporate them into the jars with a few sprigs of tarragon and a bay leaf.
Finally, add in the peppercorns, close the jars and let the mushrooms macerate for 1
month before serving.
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Mushroom Salad in spicy white Cheese
Ingredients for 4 people: 500 g mushrooms, 200 g cottage cheese, juice of 2 limes, 3
tbsp of tomato sauce, 1 tbsp. ketchup, 1 tbsp tomato paste, a few drops green
Tabasco, 1 small tsp mustard, chopped parsley, salt and pepper.
Preparation:
Wash and peel the mushrooms, then cut into thin slices. In a bowl, place the
mushrooms sprinkled with lemon juice and add the cheese. Then add the tomato
concentrate and tomato sauce, mustard, ketchup, Tabasco, salt, pepper and mix well.
Refrigerate for 1 hour, then sprinkle with chopped parsley before serving.
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Marinated Mushrooms and small Vegetables
Ingredients for 4 people: 500 g of small Paris mushrooms, 1 tsp crushed fennel
seeds, 2 lemons, 5 cl olive oil, 2 tsp. coriander seeds, thyme, bay leaves, 1/2
cucumber, 10 small onions, 1 carrot, salt, pepper.

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