The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

Grilled robellones (Robellones a la brasa)

158 GRILLED ROBELLONES


Ingredients for 2 people: ½ kilo bleeding milk caps (Lactariius sanguifluus), 2-3 garlic cloves, 1 sprig parsley

Preparation: Remove any rest of earth from the mushrooms with a wet cloth. If they are going to be barbequed, first heat the grill on the charcoal fire, and then place the mushrooms, previously sprinkled with some olive oil,on the grill. The procedure is the same if they are going to be cooked on a hot plate, although wet the plate with some oil first. Cook them until they take on a brown color; if they are barbecued, the distance from the burning charcoal must be taken into account to avoid they get burned. Also, avoid overcook them as they will get too dry and almost tasteless.

Chop the garlic cloves together with the parsley sprig (discard the stem), and sprinkle both things on the mushrooms with some salt. This type of barbecued, or grilled, mushrooms are used as a garnish for many meats, sausages, etc.

 



Sautéed mushrooms (Setas salteadas)

159 Sautéed mushrooms

Ingredients for 2 people:

½ kilo mixed fresh mushrooms: chanterelles, yellow trumpets, grey knights, bleeding milk caps, etc.;2 or 3 garlic cloves, 4 or 5 sprigs parsley, oil, pepper powder, water -if appropriate-,and salt.


Preparation:

Carefully clean the mushrooms with a wet cloth. Next, start sautéing them in a skillet in which the garlic cloves have been slightly browned in some preheated olive oil (3-4 tbsp) on a low-to-medium heat.
Add some water(1-2 tbsp) if they get too dry during the cooking process, sprinkle some salt and pepper and continue cooking for about 5 minutes; no more than that as mushroom don't need too much cooking. Serve immediately.



Mushrooms and shrimp salad

(Ensalada de champiñones y langostinos)

160 Mushrooms and shrimp salad


Ingredients:

200 g mushrooms, 24 fresh prawns, 20 asparagus, 1/2 cup fish stock, 1 dash olive oil, drops white vinegar, 4 garlic cloves, 1 bunch parsley, 2 medium whole lettuces, 2 radishes

Preparation:
Cut the mushrooms in half and set aside. Peel the prawns, but keeping the final end of the tails. and reserve. Finely chop the parsley and two of the garlic cloves, wash the rest of the vegetables and chop the radish.
Meanwhile, bring to boil the asparagus until they're half cooked. When ready, drain, let them cool and cut in half.
Once everything is ready, sauté the shrimps in a pan with the other two garlic cloves previously crushed in a mortar. Then add the mushrooms, a few drops of vinegar, the fish stock and the asparagus. Cover the pan with a lidand simmer for 5 minutes.
Serve by first placing the vegetables and top with the sauce.



Eggplant stuffed with beef meat, and mushrooms

(Berenjenas rellenas de carne y las setas)

161, Eggplant stuffed with beef meat, and mushro

Ingredients for 4 people:

2 eggplants, half pound ground beef (or mixture of beef and pork), 100 g scotch bonnets (fairy ring mushrooms), half an onion, garlic, olive oil and grated cheese au gratin.

Preparation:

Cut the eggplants lengthwise and remove their pulp. Chop the eggplant pulp, garlic and onion. Sauté the onion, the garlic, the mushrooms (better fry them separately to reserve a few for garnish), and then the eggplant pulp, mixing everything well. Add the ground beef, and a splash of brandy and continue stirring so that everything is well mixed. Season to taste.

Meanwhile put the empty eggplants in amicrowave for about 8 to 10 minutes at full power. Fill the eggplant with the mixture cooked before and top them witha layer of grated cheese. Put under the grill for a few minutes until the cheese takes on a brown color. Top it all with some of the reserved mushrooms.

 


 

Cream of mushrooms (Crema de champiñones)

162 Cream of Mushrooms


Ingredients for 2 people:

200 grams mushrooms, 1 onion, butter, 1 level spoonful of flour or cornstarch, 4 or 5 tablespoons of chicken and/or vegetable stock, 3 tbsp of cream, milk (if needed) , parsley, pepper and salt, some croutons (optional).

Preparation:

Remove earth from the mushrooms with a wet cloth, and cut into thin slices. Heat some butter in a pan and sauté the grated onion, mushrooms, parsley, finely chopped, and the pepper.
After a few minutes, add half the stock, and a pinch of salt (in case the stock is unsalted); let it simmer for about 15 minutes.

Melt some butter in a separate bowl and mix it with the flour, cream and the remaining stock to make a lump-free sauce, while cooking it for 5 min and stirring continuously. Add this sauce to the mushrooms and let cook slowly all along for about 10 minutes. Add more stock (or milk if the stock is finished) if it gets excessively thick instead of creamy. Finally, process it with a mixer, check salt add the croutons.

 



Sausage and mushroom skewers (Brochetas de salchichas y setas)

163 Sausage and mushroom skewers

Ingredients for 2 people: 6 pork sausages, a few mushrooms, sliced. Maceration juice: 1 garlic clove, oil, 1 tsp mustard, 1 lemon, varied herbs, parsley and salt.

Preparation:

Put the sausages (cut into smaller pieces if they're too big) and mushrooms to marinate for 24 hours in the following preparation: oil, garlic and parsley, finely chopped, a tsp mustard, the juice of a lemon, a few shredded herbs and some salt.

Let it sit in the fridge for a whole day, but stirring it from time to time. To prepare the skewers, just alternate pieces of sausage and mushrooms and put them on top of a hot plate or grill over a medium-to-high heat, and sprinkle on them some of the same marinating oil, turning them over so that they get cooked equally on all sides.

 



Fresh mushrooms soup(Sopa de setas frescas)

164 Fresh mushrooms soup


Ingredients for people 4: 100 grams fresh mushrooms (grey knights, golden chanterelles or yellow trumpets), 1 onion, 2 big and ripe tomatoes, 2 garlic cloves, a few asparagus (cut into 2/3 pieces), 4 cups chicken stock, some salt and oil.

Ingredients for the paste: 12 raw and peeled almonds, 1 garlic clove, 1 level spoonful ofbreadcrumbs, or 2 biscuits soaked in mellow wine, a generous pinchcinnamon, 1 sprig parsley, a few strips saffron, some beef stock,salt.

Preparation:

Gently wash the mushrooms and cut them into even pieces. Next, salt them a bit and fry them together with the asparagus in some oil in a deep pot, as it must contain the final stock. Remove the mushrooms, set aside, and fry (add some oil if necessary) the onion and garlic cloves, finely chopped. When browned (this is essential), add the tomatoes peeled and seeded, and the salt (if it is necessary), and simmer for 15 min until all the ingredientsarecooked.

Then incorporate the broth, stir and add the mushrooms and the juices they may have released, as well as the paste mentioned before. Finally,let it all cook for 15 min, and serve with some croutons (optional).

 



Scrambled eggs with mushrooms (Huevos revueltos con setas)

165 Scrambled eggs with mushrooms

Ingredients for 2 people: 3 eggs; 150 grams mushrooms (any variety you like); oil; 2/3 slices bacon, cut into smaller strips; pepper; salt, bread sticks (optional).

Preparation:

Clean the mushrooms as usual and cut them into small pieces. Beat the eggs with some salt in a separate bowl. Fry the bacon strips in a pan with some olive oil, and add the mushrooms a few sec later;salt and pepper before removing them (drained) from the pan. Next, mix the mushrooms and the bacon with the beaten eggs and fry the mixture in a clean pan (better antiadherent) with very little oil while stirring with a wooden spoon until the eggs get cooked. They must be served before they cool down, and can be accompanied by some toasted bread sticks.

 

 



Beef stew with mushrooms(Ternera con setas)

166 Veal (or beef) stew with mushrooms

Ingredients for 4 people:

800 grams of beef (chuck, or similar cut), cut into steaks; 300 grams bleeding milk caps (or a mixture mushrooms, as for example, golden chanterelle, changles);8 or 10 small onions (the smaller the better); 2 garlic cloves, 1 carrot, 2 tomatoes, big and ripe (peeled, seeded, and coarsely chopped) ¼ liter white wine, 1 bunch herbs: laurel, oregano, rosemary and a piece of dried orange rind; water, oil, parsley, pepper (optional) and salt.

Ingredients for a good mash: pan fried in oil, 2 garlic cloves, roasted almonds.

Preparation:

First of all, brown the onions (whole); then add the garlic to a brown color, too. Next, add the meat steaks, stirring it all and checking that the meat has lost its pink color. Now is time to add the herbs, the parsley, chopped, and the pepper, and allow some minutes of simmering. After this time, add the carrot, cut into thick slices, and the mushrooms (the big ones cut to the size of the smaller ones).

Put a lid on the casserole, and stew the meat, on a medium heat, until the cooking liquid has reduced by 2/3.Add the wine, the mash and some water to cover everything. Add salt to taste, and simmer until the meat is tender. Remove the bunch of herbs before serving. The resulting sauce can be pressed, together with the vegetables (not the mushrooms), through the Chinese strainer to thicken it a bit.

 



Beef steak with mushrooms (Filete de ternera o buey con setas)

167 Beef steak with mushrooms


Ingredients for 2 people: 2 veal or beef steaks, cut into smaller pieces; 300 grams Paris mushrooms; butter, salt, pepper, 1 cup of brandy, fresh sage leaves (optional).

Preparation:

Fry first the mushrooms in a pan with some butter for a 6-8 min; then add the brandy and let it reduce . In the meantime, fry the meat to the desired point of doneness in another pan with some butter. Add the mushrooms and sauté it all for a few seconds. Add salt and pepper to taste and serve immediately with the parsley sprinkled on the preparation (optional); this recipe can be accompanied by grilled (or barbecued) veggies, mashed potatoes.

 


 

Crêpes stuffed with mushrooms and cheese

(Crêpes rellenos de setas y queso)

168 Crêpes stuffed with mushrooms and cheese


Ingredients: 250 g mushrooms, 250 g cheese (creamy); a few parsley leaves, finely chopped (optional)

Mass of pancakes: 500 g milk, 250 g flour, 2 eggs, a pinch salt, a little oil or butter, flour, salt, milk, eggs, brandy.

Preparation:

Putthe flour into a bowl with a little salt. Add the eggs, stir with a whip and add the milk little by little and continue whisking it allfrom the center outward to form a smooth paste. Add the melted butter (cold). Let it sit for 30 min.


Preparation of pancakes:
After this time, spread some butter on the pan and on a low heat. Pour some of the pancake mass on the pan and spread it to form a very thin layer. Let each side take on a brown color (10 sec) and flip over each cake with a wooden spatula Sauté the mushrooms with some oil. Fill the pancakes with the mushrooms, the cheese and the finely chopped parsley , and place the pancakes on a pan to help melt the cheese.

 


 


Squid stuffed with mushrooms (Calamares rellenos de setas)

169 Squid stuffed with mushrooms


Ingredients: 12squids, 300 g mixed mushrooms (bleeding milk cap, grey knights, dove-colored tricholoma); 2-3 hard-boiled eggs, chopped; garlic, parsley, flour, oil, salt and pepper, For the false ink: 250 g yellow trumpets; 150 ml vegetable stock.

Preparation:
Clean the squids and turn each one inside-out. Cut the fins, tentacles and mushrooms into small pieces. Sauté it all in the pan with a little oil, add the garlic and the parsley (chopped); add salt and pepper to taste and fill each squid with this mixture and the chopped hard-boiled eggs. Next, flour each squid and fry in olive (or sunflower) oil to a brown color; drain the oil from each squid and reserve.

Fry the yellow trumpets in some olive oil; season and add the broth, cook for a few minutes and process in a blender. Serve the squids with the sauce on top of them.

 


 

 

Tagliatelle with black chanterelles(Espaguetis con trompetas de la muerte)

170 Tagliatelle with black chanterelles


Ingredients for 4 people:150 g fresh mushrooms (60 g if they are dry, but have them soaked in some 100 cc water for at least 4 hours), 1 cup cream, 400 g spaghetti, some nutmeg, salt, pepper oil & oil

Preparation:

Cook the tagliatelle in water with some oil and salt to the desired point of doneness. Fry the mushrooms in some butter (if you use rehydrated mushrooms, add the soaking water and reduce it). Next add the cream and salt and pepper to taste, and also add a pinch of nutmeg. One option is to process the sauce in the blender and add it to the spaghetti.

Note: Obviously, it's much better to use fresh mushrooms when they are in season. Also, many other types of mushrooms can be used in this recipes. The taste rules!

 



Beef loin with mushroom sauce

(Lomo de ternera con salsa de champiñones)

171 Beef loin with mushroom sauce


Ingredients: 8 tenderloin slices, mushrooms; 100 ml cream; 100 ml beef stock; half cup of white wine, salt, nutmeg, pepper.

Preparation:
Salt and fry the meat until it takes on a brown color. In the meantime,use a blender to process half of the mushrooms with 100 ml cream, 100 ml beef stock and a pinch of nutmeg and pepper, and start cooking this sauce on a medium heat for a few minutes and until it reduces a bit. Sauté the rest of mushroom, and add them to the sauce, which will be used to cook the meat, together with wine.

Simmer it all for some minutes until the sauce has reduced to the desired consistency.

 


 

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