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Cones with ham with mushroom cream

60 ‘

4 servings

Easy

How to make ham cones with mushroom cream. This recipe is easier than it may seem at first glance. We will achieve the shape of the cone by wrapping some metal cones with ham and then passing it through the pan, so that once explained, your recipe certainly looks simpler.

We will start by making the mushroom béchamel by placing a pan over the fire with a little olive oil and then we will place the mushrooms cut into small pieces with a little salt inside. We will cook them until they are done.

To make the béchamel, we will put the butter in a pan or casserole to melt. When it melts, we will add the flour and mix it until it mixes perfectly with the butter and toasts slightly, with an appearance similar to the one in the photo.

At this point we will pour the milk and stir it quickly and without a break until everything is integrated. Stirring is important because if you don’t, the flour may not integrate well with the milk and you may get a lump of béchamel.

Then we will add the mushrooms, mix them with the cream and let it reduce until you see that the béchamel easily separates from the bottom and moves at the same time when we mix it with the spoon. At that time, we will pour it into a source and keep it.

Now we will wrap the metal cones with the ham and put a pan on the fire with a little oil. When we have a good time with the ham, we will take them out of the pan and wait for them to cool down a bit to remove the cones without burning.

The last step will be to fill the cones with ham with a little of the mushroom cream and the veil, we will finish the cones with ham with mushroom cream.

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David from 55000 Recipes

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

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One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

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Cones with ham with mushroom cream

Ingredients for 4 people