Recipes with mushrooms, making the most of their season

Para aprovechar las diferentes setas que nos proporciona el bosque durante estos meses, hemos visitado el restaurante Paradis Madrid para que su maestro de cocina, Domingo Arco, nos enseñe a preparar tres recetas con setas . Al final de cada una de las recetas encontrarás un video que explica cómo prepararlas. ¿Empezamos?

Recetas con setas: Trío de trompetas negras, setas anilladas y tapones de azafrán en papillote

  • 15 g de trompetas negras salteadas
  • 15g de setas de anillo de hadas salteadas
  • 15 g de tapones de azafrán en rodajas y salteados
  • 15 g de trigo blando cocido
  • 5 g de espárragos verdes
  • 5g de zanahorias cortadas en brunoise
  • 5 g de calabacín cortado en brunoise
  • 10 g de mantequilla
  • 5 ml de caldo
  • Papel fata

Como prepararlo

  1. Mezclar el trigo, el calabacín, la zanahoria y los espárragos verdes y ponerlos en el papel de fata .
  2. Luego ponemos los champiñones y la mantequilla . Sazone con sal y pimienta y espolvoree con el caldo .
  3. Cierre el papel fata en un saco y átelo con una cuerda.
  4. Mételo en el horno unos minutos hasta que todos los ingredientes estén bien cocidos.

Recetas con setas: Brandada de rebozuelos, velo de manteca colorá (manteca de cerdo roja)

Para la brandada de rebozuelos:

  • 40 g de bacalao crudo sin piel desalado
  • 40 g de rebozuelos ya limpios y salteados con sal
  • 15 g de patatas peladas y confitadas
  • 30 ml de aceite de oliva
  • 20 ml de leche
  • 1 diente de ajo
  • Sal y pimienta

Para manteca colorá (manteca roja):

  • 15 g de manteca de cerdo
  • 3 g of paprika La Vera
  • Half a clove of garlic
  • 2 g of chorizo
  • Chopped chives
  • 1 black garlic clove

How to prepare it

  1. Start by making the brandade. In a frying pan, add the oil, garlic, potatoes and cod so that everything is confited.
  2. Once they are confit and soft, beat them until a homogeneous dough is obtained that does not have to be very dense or very liquid. Set aside in a piping bag.
  3. On the other hand, make the red lard. First melt the lard in a saucepan with the chorizo and garlic. Let it confit over a low heat.
  4. Once the garlic is toasted, take it out. When the lard reaches a temperature of 25ºC, add the paprika, strain it and set it aside.
  5. Put it in a glass. Add the brandade at the bottom. Then pour the lard until it creates a small veil.
  6. Put it in the fridge until the veil sets and you can put the black garlic chips and the chives to decorate it.

Recipes with mushrooms: Red mullets on a bed of yellow foot

  • 100 g of clean skinned red mullet loins
  • 30 g of sauteed yellow foot mushroom
  • 4 cubes of confit potato
  • 3 slices of cooked leek
  • Carrot, leek and celery puree cooked in bouillabaisse broth
  • 10 ml of bouillabaisse broth

How to prepare it

  1. To make the bouillabaisse broth sauté in oil two carrots, a leek, half a celery branch, three cloves of garlic and two branches of laurel. Add four star anise and the juice of two oranges including their flesh and peel. Then wet all the vegetables with three litres of fish fumet and leave to cook for 5 minutes. Let it thicken and strain and reserve until used.
  2. On the other hand, in a frying pan, mark the mullets on the side of the skin. Before putting it on the griddle, put kitchen paper on it so that when marking them, the skin is not broken and it does not get dirty.
  3. Assemble the plate; a bed of sautéed mushrooms, put the loin on top and the potato cubes spread around the plate.
  4. Put the carrot puree and the rest in a piping bag and put dots on the plate. Finally add a portion of bouillabaisse stock.

Restaurant Paradis Madrid and its products

One of the reasons why we have come to this restaurant to find out about recipes with mushrooms, which are in season, is the care taken with each of the products they use to prepare their dishes. Depending on the season, you can taste those foods that are at their best, fresh and with an unbeatable flavour. As if this were not enough, they have their own vegetable garden (in Lleida) which provides them with the best vegetables and fruit (all treated without chemicals) as well as Duroc pigs which are raised in freedom and fed naturally.

Para mostrar la calidad de sus productos, no solo usan sus platos para demostrarlo. Cuentan con una tienda en el propio restaurante donde podrás comprar conservas y zumos naturales, así como una selección de artículos en los que descubrirás el verdadero sabor de cada comida. Un lugar donde lo natural y el producto se cuida y es protagonista.


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