Iberian pork skewers with Portobello mushrooms Dressing Blog for cooking, gastronomy and recipes


Today we want to show you how to make skewers from Iberian prey with Portobello mushrooms. An ideal offer that can give us a lot of play in the kitchen, as it can be presented at the table with an infinite number of sauces and accompaniments.

For these skewers we have chosen two unique products such as Iberian prey and Portobello mushrooms.

What is the Portobello mushroom?

For those who do not know Portobelos tell them that these are brothers of the normal or white fungus (Agaricus blanco). In other countries they are known as Crimini, Swiss or Italian brown. Its tone varies from tan to dark brown. The texture is harder than white mushrooms because they have less moisture content, so they hold their shape very well when cooked. Its taste is more powerful than that of the “traditional” mushroom, which is why they perfectly give an extremely intense taste to any type of dish that has this product as a star ingredient.

Recipe for printing

Iberian pork skewers with Portobello mushrooms

For these skewers we have chosen two unique products such as Iberian prey and Portobello mushrooms.

Iberian pork skewers with Portobello mushrooms

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Time to prepare 5 minutes
Cooking time 30 minutes

Instructions

  1. We cut the prey into not very small dice.

  2. Cut the Ayecue Portobellos mushrooms in half

  3. Insert the meat and mushrooms on skewer sticks, mixing the Press and Portobello.

  4. Salt and pepper to taste. We keep what we make whiskey sauce.

  5. In a saucepan, poach the fresh onion, finely chopped, with two tablespoons of olive oil.

  6. When it turns golden brown, add the whiskey and flambé. Add the flour and a pinch of salt. Saute for a minute.

  7. Add the cream and broth. Mix with a few sticks.

  8. Let it cook for five minutes. We fix the salt spot if necessary.

  9. We make the skewers on a wire rack at a medium high temperature and take them out on a tray or plate for presentation.

  10. When all the skewers are done, mash the sauce, pass through a fine strainer and cover the skewers with it.

  11. Sprinkle fried onions and some fresh thyme leaves on top.





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