IN THE SEARCH OF THE MUSHROOM: MUSHROOM TARTLET, CHANTERELLE MUSHROOM FROM HUÉTOR VEGA PÂTÉ, HAZELNUT AND CACAO PRALINÉ

Samuel Fernández, Cala | Granada

PREPARATION

For the tartlet

Step 1. Cut the filo pastry with a 6cm mould and brush it with melted butter.  Stick the second layer.

Step 2.  Put the tartlet on a mould and cook it for 7 minutes at 180ºC. Set aside until filling.

For the chanterelles pâté

Step 1. Melt the butter and sauté the shallot.

Step 2.  Add the chopped and cleaned chanterelle mushrooms.  Cook it for 5 more minutes. Add the wine and reduce it.

Step 3. Add the cream, salt and pepper and cook it for 2 minutes. Blend while hot until you obtain a homogeneous mixture.  Keep it in a pastry bag.

For the hazelnut praliné

Step 1. Make a caramel with the sugar and add the hazelnuts, stir, and place it on a baking sheet to bake at 180ºC for 10 min.  Let it cool.

Step 2.  Blend the mixture in the Thermomix until a dough is formed, and gradually add the oil until the texture of the dough is fine and smooth. Store the dough in a pastry bag for better handling.

PLATING

• Place a base of chanterelle mushroom pâté in the tartle, a little praliné, and thinly sliced portobello mushrooms, add a bit of praliné and to top it, 100% cocoa.

PAIRING

Town. Caniles. Geopark
Type of wine. Crianza red wine
Grape. Tempranillo