The Traditional Flavour of Alta Gastronomía since 1920
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Mushrooms with FISAN Alta Gastronomia Bellota Iberico Ham FISAN
Almost at the peak of the mushroom picking season, the Montanera begins, a long-awaited moment at FISAN that is part of our product’s DNA. Mushrooms, highly valued as haute cuisine ingredients, alongside ham, are the stars of one of the Torres Brothers’ culinary creations that will leave no one indifferent. An excellent mushroom and ham recipe.
INGREDIENTS
400 g varied mushrooms
2 shallots
20 g butter
200 ml cocido broth
50 g foie
Iberico ham sauce:
1 kg FISAN Iberico Ham bones
2 Iberico pig’s trotters
1 onion
½ leek
1 carrot
1 parsnip
¼ celery
¼ bulb fennel
1 bulb garlic
50 g butter
Also
Some green pistachios
Chopped chive
ELABORATION
Iberico ham sauce preparation:
In a pot, cover the Iberico ham and trotters with cold water.
Bring to a boil.
Discard the water and cover again with fresh water, this time also adding the clean chopped vegetables.
Simmer for 6 to 8 hours.
Strain, defat and reduce to obtain an oily and collagenous sauce.
Thicken with the butter to mellow and add gloss. Set aside.
Mushrooms preparation:
Clean the mushrooms well, removing all the dirt and any pine litter.
Peel and mince the shallot.
Melt the foie in the cocido broth.
In a pot, melt the butter to sauté the minced shallot.
Add the clean, chopped mushrooms.
Moisten with the foie broth and let it cook until the mushrooms are done.
Add a spoonful of ham sauce.
Pour a little iberico ham sauce on a plate.
Arrange the mushrooms on it and, finally, complete the dish with the green pistachios.
Add a little chopped chive as the finishing touch.
