Recipe for baked mushrooms with a touch of smoke – Bruno Oteiza


Mushrooms and mushrooms

Bruno Oteiza’s recipe for roasted mushrooms with a touch of smoke and accompanied by caramelized onions, a dish to enjoy in the fall, suitable for vegetarians.

Ingredients (2 people):

  • 2 fresh mushrooms
  • 2 sweet onions
  • 1 egg yolk
  • 1/4 liter of vegetable broth
  • olive oil
  • Sol
  • Pepper
  • fresh thyme
  • Rosemary
  • 1 piece of charcoal

Preparing the recipe for baked mushrooms with a touch of smoke:

Julien’s onion and fry them on low heat in a saucepan with a splash of olive oil.

Scrape the skin from the fungal stems and set it aside. Trim the tops of the caps and stems and clean them with damp paper.

Heat the broth in a saucepan. Add the mushroom garnishes to the broth. Let it cook for about 10 minutes, stir gently and strain.

Put a piece of charcoal in an old pot and light it with a blowtorch. Add a few sprigs of thyme and rosemary on top. Put the casserole in the oven to smoke.

Chop the mushrooms and spread them on a baking tray soaked in a drizzle of olive oil. Place the pan in the oven with the grill on high and let them cook and smoke for 2 minutes.

At the last moment add egg yolk to the sauce and beat well so that it foams.

Plate on caramelized onions and mushrooms on a shallow plate. Sauce and garnish with a sprig of thyme.

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