(+34) 913 497 100

|

TwitterFacebookYouTubeInstagram

Creamy ball of St.George’s mushrooms

Preparation

Beat the cream, add a little salt and the chopped mushrooms (150 g / 5 1/2 oz). Use a spoon to form the mixture into balls and coat with freshly-sliced mushrooms (50 g / 2 oz).

Spanish recipe: Creamy ball of St.George’s mushrooms. Photo by: Toya Legido/©ICEX.

Presentation

Plate a mushroom-coated ball and decorate with a few sprigs of clover and fresh almonds. Dress with a little olive oil and grey or white pepper.

Chef's Remark:

"An extremely simple but surprising dish that makes an excellent amuse-bouche, especially in springtime, when nature offers us this outstanding, short-lived mushroom." Preparation by: Oriol Rovira
Close cookie popup

WARNING ABOUT COOKIES

Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".