Roasted Mushroom Recipe
trio of mushrooms, pimenton crema, mahon cheese, truffle oil, crispy shallot, parsley
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Ingredients
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Mushrooms
Pimenton Crema
Toppings
Method
Mushroom Preparation
- 1
- 2
Roast the mushrooms
Preheat your oven to 200°C (400°F). Place the cleaned mushrooms on a baking sheet, drizzle with 1 tablespoon of truffle oil, and sprinkle with salt and pepper to taste. Toss to coat evenly. Roast in the oven for 20-25 minutes or until golden brown and tender.
Pimenton Crema Preparation
- 3
Make the crema
In a small bowl, combine sour cream, smoked paprika, garlic powder, salt, and lemon juice. Mix well until smooth. Adjust seasoning to taste and set aside.
Crispy Shallots
- 4
Prepare the shallots
Thinly slice the shallots and soak them in water for 10 minutes to reduce bitterness. Drain and pat dry.
- 5
Fry the shallots
In a small saucepan, heat oil over medium heat. Once hot, add the sliced shallots and fry until golden brown, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
Assembly
- 6
Combine and serve
On a serving platter, arrange the roasted mushrooms. Drizzle the pimenton crema over the mushrooms, then sprinkle with grated Mahon cheese. Finish with a drizzle of the remaining truffle oil, the crispy shallots, and chopped parsley.
