Xabier Gutierrez mushroom dishesXabier Gutierrez, Head of the Kitchen Research Laboratory of the Arzak Restaurant, he proposes, in his Blog, recipes for the elaboration of dishes with spring mushrooms. Below we collect two good alternatives to surprise on the table with the Mushroom San Jorge (CALOCYBE GAMBOSA) and the Colmenilla (Morchella esculenta).
San Jorge mushroom After dry cleaning with a brush, the chef recommends sightseeing The mushrooms for a pan with a stream of extra virgin oil. Thirty seconds on the oil will be more than enough. Once drained, recommend adding salt and accompanying them with toast of bread. Our advice is to select an artisan and integral bun prepared with spelled, sesame, linen, etc.
Colmenillas In this case, Xabier Gutierrez advises to clean the mushrooms with cold water and a brush that helps eliminate all land remains that are usually accumulated inside this species.
Then boil the mushrooms for 2-3 minutes. According to the cook, this step makes any plate with colmenillas more digestive.
Then chop onion and pass it through the pan. When you begin to brown, add salt, pepper, 62 ml of milk and 62 ml of liquid cream. Once you start boiling, add the entire mushrooms.
Cook for ten minutes and remove from heat. To improve this dish, Xabier suggests filling the vegetable mousse colmenillas.
Enjoy!
Images: www.xabierguerrezcocinero.com