I spent my childhood in the north of Russia, in the cold snowy taiga, among the deer, Eskimos, oil producers and romantic lovers of harsh life. But I went to school in the west of Ukraine, with mild European climate.
But in both this regions there are lots of porcini – in the forest of the north of Russia, and in the forests of the Carpathian Mountains.
I love porcini mushrooms diches and can eat them very often, so when Jorge Juan cooked his signature dish, which reall like the King of Spain, I could not resist the temptation…
Only Spanish Chefs know how to cook porcini mushrooms to please the King. Porcini theme is very developed in the country. Special mushroom trays are at all the Spanish markets, and they work all year round. Spanish cuisine has a lot of different mushroom dishes. Porcni mushrooms in Spain are considered the same delicacy as truffles.
- 2 Porcinis of 300gr.
- 10 gr of Butter.
- 100 gr of fresh duck liver.
- 50 gr of black truffle
- 1 coffee spoon of Armagnac
- 1 coffee spoon of virgin olive oil
- Half coffee spoon of oregano
- 1 baking paper
- 1 small piece of rope
- Inside the baking paper introduce all the ingredients raw.
- Close it with the rope.
- Put in into the oven around 10-12 minutes at 200ºC.
- After it, cut the rope and serve it in a dish.
Passionate and changeable Spanish chefs like culinary experiments. Each dish of Spanish cuisine has not less than twenty variations and varieties, so is not always clear what kind of option is a classic.