The weight of mushrooms, as always we talk about them, is understood for normal and heavy moisture mushrooms after clean and prepared.
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| Ingredients to make rebozuel cream: |
| 200 gr of rebozuelos (Cantharellus cibarius) 150 gr halatas/onion 200 ml meat broth 1 to 2 cs cream chorreón brandy |
Ingredients to make rebozuel cream:
2. chop the shalots (if we do not have them chopped onion), and put to poach in a bowl with three tablespoons of extra olive oil, which we usually go doing in microwave.
3. Carefully clean the rebozuelos with a brush, or brush, and cooking paper, despising some of the dirty end of the foot, selecting like three mushrooms by diner that after removing much of the stem we split in two by its axis, and chop the rest the rest of the mushrooms together with the stem of the selected.
4. When the shallots are as transparent add all the mushrooms there, doing everything together, stirring from time to time, until they are to our liking.
5. If so far we have worked in microwave, change a pan in size, heat, add a glass of brandy and flame.
6. Add 12 grams of wheat flour, stir well, wet with some of the broth, stir well, and continue adding the meat broth and binding, and cook for the end about 10 minutes to cook the flour, putting ready Get out at that time, tuning by the end with one or two tablespoons of cream only if we think.
7. Execution: Separate the mushrooms that we have chopped in two, and the rest pass through the Chinese or fine papurés.
8. And if we like it we can crush with Minipimer, although we do not do it because we do not like that texture.
9. Presentation: This cream, or sauce, we use to accompany roasted meats, even fried, both veal and pork.
10. In the source of service, or on the dishes themselves, always preheated, put the pieces of meat already made and on them the pieces of separate mushrooms, surrounding the pieces of meat with a couple of tablespoons of the sauce, everything hot .
11. for 6 diners.
