Chanterelles with potato cream and poached egg Dressing Blog for cooking, gastronomy and recipes

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We are in full mushroom season and this year we are having great fun! Every time we go for a walk in the pine forest as a family, the time rarely comes when we come empty-handed …

IN our area the most common and easy to find mushroom is Níscalo (Lactarius deliciosus and Lactarius sanguifluus). Although not the best mushroom for cooking, it is certainly the most sought after in pine forests and forests between spring and autumn.

Its characteristic orange color makes Níscalo easily recognizable by any type of person, even if he is not an expert. Visually, the fox should be fresh and uniform in color before cutting it. When we cut it, we need to check that there are no parasites in the trunk and inside, such as worms, which usually appear when the fox has been outdoors for a long time.

Recipes with chanterelles

See also

Recipe for puff pastry and fruit cake

At home we cooked foxes in countless ways, mixed up; with egg, potatoes and ham; with spaghetti, chicken breast, acerola and chestnuts; with chickpeas and monk; chanterelles with garlic; as a sauce for pasta; in a tortilla; in traditional stews, candied, with potatoes, in cream, etc.

Recipe for printing

Níscalos with potato cream and mashed egg

At home we cooked foxes in countless ways, mixed up; with egg, potatoes and ham; with spaghetti, chicken breast, acerola and chestnuts; with chickpeas and monk; chanterelles with garlic; as a sauce for pasta; in a tortilla; in traditional stews, candied, with potatoes, in cream, etc.

Níscalos with potato cream and mashed egg

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Time to prepare 10 minutes
Cooking time twenty minutes

Instructions

  1. Put a saucepan with 500 ml of water and 200 ml of cream to break the fire.

  2. Until it reaches the boiling point, peel and cut the potatoes into small pieces.

  3. We put the pieces in the pot. Cover and cook for 15 minutes. After a while, salt and pepper to taste, crush and reserve.

  4. In what the potatoes are made, cut the chanterelles into small pieces and stew them in a pan with a few drops of extra virgin olive oil, along with the peeled and finely chopped garlic.

  5. Add the chopped Serrano ham and cook for another minute. Remove the pan from the heat and cover. In this way, the chanterelles will be infused with garlic and will release juice, which will be a pleasure along with mashed potatoes and poached egg.

  6. Now it’s time to make the poached egg.

  7. We have four small bowls. We cut four pieces of plastic wrap about 30 centimeters long. We place each of the pieces of plastic wrap on the four bowls. Crush the center of the plastic wrap until it reaches the bottom of the bowl.

  8. Add a few drops of extra virgin olive oil and a pinch of salt.

  9. We crack an egg on the plastic wrap, take the four corners of the film, take it out of the bowl and close it, turning the film over until we get a sachet. We make a knot with the film, leaving a small space between the knot and the egg.

  10. When we have finished all the bags, bring the pot of water to a boil.

  11. Once the water starts to boil, add the four eggs to the pan.

  12. Cook for 3 and a half minutes, half a minute more if you like more boiled eggs.

  13. Remove the eggs in a bowl with ice and water to cut the cooking.

  14. We place the mashed potatoes in the base of four deep plates, bowls, cups or any other container you prefer. Spread the chanterelles on the puree. Carefully remove the film by cutting just below each node. In this way we will have the egg in our palm and from here we will throw it directly on the chanterelles.

  15. Spread some dried oregano leaves all over, season it with extra virgin olive oil and we can accompany the dish with toast.

  16. We take the dishes on the table and enjoy.

    We take the dishes on the table and enjoy.



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