Tag Archives: mushrooms

Recipes containing mushrooms

French Chicken Classic – Coq au Vin

Coq au vin
Coq au vin – a French classic.

Ever since we watched Julie & Julia movie, we’ve been wanting to try Coq au Vin which was featured in the film. It’s one of the famous French classics, it’s full of flavor and it’s easy to cook, too. The ingredients costs about 10 euros and it’s gluten free and suitable for paleo diet!

Ingredients for Coq au Vin

  • 1 whole chicken – pollo entero
  • 150 (5 oz.) of bacon – panceta
  • 3 tablespoons of butter – mantequilla
  • 4 shallots – chalotes
  • 1/2 a leek – puerro
  • 2 carrots – zanahornas
  • 200 g (7 oz.) of mushrooms – champiñones
  • 4  cloves of garlic – dientes de ajo
  • 1 bottle of red wine –  vino tinto
  • 3  bay leaves – hojas de laurel
  • 3 sprigs of thyme – ramitas de tomillo
  • 3 teaspoons of sea salt – sal marina
  • 2 teaspoons of ground black pepper – pimienta negra

Cut the chicken to a good size chunks. Leave the bones in the legs and wings, they bring flavor to the dish. First cook the bacon crispy. Brown the chicken cuts on a high heat in the bacon fat so that they get a nice crispy skin. They don’t have to be fully cooked at this stage. Put them on the side to wait along with the bacon.

You may notice that we didn’t use bacon in the pictures. This is due to the chicken, which was so called pollo corral. It’s fattier (and tastier) than regular chicken and we didn’t want this dish to be too heavy. But pork belly strips are true to the original recipe.

Peel the shallots and garlic and mince them. Chop all vegetables and mushrooms, but not too fine (see the pictures below). Sauté the onions and vegetables in butter for a few minutes, add the chicken and toss in a Dutch oven. Pour the wine on top.

Add all the seasoning including bay leaves, thyme, salt and pepper and cover with lid. Let the pot simmer on stove top for 40 minutes. Add liquid (chicken stock, red wine or plain water), if the ingredients are not fully covered. Check the seasoning and add salt and pepper, if needed.

Ingredients for Vegetable Puree

  • 3 large sweet potatoes – batatas
  • 5 parsnips – chivirías
  • 3  carrots – zanahornas
  • 4 tablespoons of butter – mantequilla
  • 1 tablespoon of honey – miel
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Peel and chop the vegetables. Boil them in salted water for about 20 minutes. Strain the water and save for later. Let the vegetables rest for a few minutes so they cool down a bit. Add butter and honey and mash the vegetables with potato masher. Add cooking water to get the structure right. Season with salt and pepper to taste.

¡Buen provecho!

Tenderloin Steak with Mushroom Sauce

Tenderloin steak with mushroom sauce and jacket potatoes
Tenderloin steak with mushroom sauce and jacket potatoes

While we aim to fill our daily meals with seafood, chicken and vegetables every now and then a good steak just hits the spot. Especially during weekends. Tenderloin is one of our favorites, but good ones are hard to find (and they are expensive, too). Locals prefer entrecôte and other cheaper cuts and small butcher shops usually don’t carry tenderloin without preorder.

Couple weeks ago we visited Atarazanas and noticed that fresh yellowfoot mushrooms were available. Initially we were suppose to buy pork loin and make sweet sherry sauce for it, but those mushrooms changed our plans for Saturday night dinner completely. We got some nice big potatoes for making jacket potatoes and a stack of beautiful tenderloin steaks (which fortunately are available in Málaga’s main market hall without preordering).

Ingredients for Tenderloin Steaks and Jacket Potatoes for 4 Servings

  • 4 tenderloin steaks, 200-250 g (7-9 oz.) each – filetes de solomillo de vacuno
  • ground black pepper – pimienta negra
  • sea or wine salt – sal marina
  • 4 big potatoes – patatas grandes

Preheat the oven to 225 ºC (450 ºF). Wrap the potatoes in aluminium foil and cook for 30 minutes. Lower the temperature to 200 ºC (400 ºF) and cook another 30 minutes.

Let the steaks rest in room temperature at least an hour. When the potatoes and the mushroom sauce are almost done (20-30 minutes cooking time left), preheat the grill very hot. Season with salt and pepper and cook to your liking. We were lucky to have wine salt which works perfectly with steaks.

The video below shows you how to cook the perfect steak and how to check when it’s medium rare.

And let the steaks rest after cooking. You can cover the plate with aluminium foil and let them rest for 15 minutes – no problem. The longer you allow them to just be, the juicier they’ll become.

Ingredients for Mushroom Sauce for 4 Servings

  • 500 g (1 lbs.) of yellowfoot mushrooms – chanterelles
  • 1 big onion – cebolla
  • 0,5 litres (2 cups) of heavy cream – nata cocina
  • a splash of olive oil – aceite oliva
  • ground black pepper – pimienta negra
  • sea salt – sal marina

Clean the mushrooms and cut into smaller pieces. Slice the onion into cubes. Put a splash of olive oil on a sauce pan and cook the mushrooms and onions on high heat until onions are soft. Don’t let them burn. Add cream and bring to boil. Lower heat and let the sauce simmer until cream thickens – about 10 minutes. Season with salt and pepper to taste.

Open aluminium foil from jacket potatoes and cut a cross on top. The potato opens when you press it from the bottom (may need a kitchen towel, because the potatoes are very hot, if they are just from the oven).

Scoop the sauce on top of the potatoes and also make a sauce beds for the steaks. Place the rested steaks on the plates, open a bottle of nice red wine and enjoy your steak dinner!

¡Buen provecho!

Mediterranian Salmon

Mediterranean Salmon
Mediterranean Salmon

Salmon and new potatoes bring summer to your table! This recipe adds mediterranean flavors to plain old grilled salmon dish. Best of all, these tasty flavors are gluten free!

Ingredients for Mediterranean Paste

  • 1 big tomato or 2 small ones – tomate grande
  • 1 onion – cebolla
  • 1 dl (1/2 cup) of pine seeds – piñones crudos
  • 2 tablespoons of extra virgin olive oil – aceite oliva extra virgen
  • 4 cloves of garlic – dientes de ajo
  • 1/2 glass of white wine – vino blanco
  • sea salt – sal marina
  • juice of 1 lime – zumo de lima
  • ground black pepper – pimienta negra
  • a handful of parsley – ramitas de perejil

Chop the onion into small cubes and soften on medium heat in olive oil for couple of minutes. Let it cool. Peel tomato and chop into small cubes. Chop pine seeds parsley. Mix all the ingredients well together and season with salt and pepper to taste.

Ingredients for Mediterranean Salmon for 4 Servings

  • 4 fillettes of salmon, deboned with skin on, about 1 kg (2 lbs.) – salmón
  • Mediterranean paste – salsa Mediterránea

Marinate the salmon in the Mediterranean paste for at least 2 hours.

Grill the salmon skin side up first for 3 minutes on medium heat. Turn over and grill skin side down another 5 minutes. This gives you perfect medium-well result.

Mediterranean Vegetable Salad for 4 Servings

  • 4 carrots – zanahornas
  • 2 tomatoes – tomates
  • a small bunch of spring onions – cebolletas
  • a bunch of radish – rábano
  • a box of fresh champignon mushrooms – champinones
  • 0,5 dl (1/4 cup) of extra virgin olive oil – aceita olive virgen extra
  • 0,5 dl (1/4 cup) of Jerez vinegar – vingra de Jerez
  • 1 tablespoon of honey – miel
  • a handful of chopped basil – albahaca
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Cut carrots, radish, tomatoes, onions and mushrooms into small cubes. Soften carrot and radish in small amount of boiling water for 2 minutes.  Mix oil, vinegar, honey and basil in a bowl and season with salt and pepper to taste. Pour on top of carrots, tomatoes, spring onions and mushrooms. Let the salad marinate for 2-3 hours before serving.

Grill the fish and serve with the salad and potatoes. You can garnish the potatoes with dill and butter.

¡Buen provecho!