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    Pluma Iberica with Sherry Braised Mushrooms, tapas recipes Spanish Meat Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2021/03/pluma-iberica-with-sherry-braised-mushrooms-1.jpg

    Pluma Iberica with Sherry Braised Mushrooms

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10 mins
    Prep
    Cook time
    10 mins
    Prep
    Total time
    20 mins
    SHARE Facebook WhatsApp Copy

    Ingredients

    • 400g pluma iberica, cut into 4 pieces
    • Olive oil, garlic cloves and thyme sprigs for marinating
    • Salt flakes and freshly cracked black pepper
    • For the sherry braised mushrooms:
    • 200g king oyster mushrooms, sliced fairly thick
    • 2 tbsp of olive oil
    • 200ml amontillado sherry
    • 200ml beef stock reduction
    • 1 tbsp of unsalted butter
    • Salt and pepper to taste

    Introduction

    Less is more! This is a great one pan recipe using only three ingredients: pluma ibérica, king oyster mushrooms and amontillado sherry. The slowly braised mushrooms take on the sweet and oaky sherry flavour that pairs perfectly with the rich ibérico pork. This is a knockout dinner party main course that will elevate your cooking to restaurant style!

    Method

    1. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
    2. To prepare the mushrooms, heat the oil in a large frying pan and sear the mushrooms on both sides until light brown and set aside. In the same pan, add the sherry and boil until reduced by half. Add the beef stock reduction and boil until reduced by half. Reduce the heat to a simmer, add the mushrooms and gently braise for 3 minutes, season with salt and pepper. Before serving, add the tablespoon of butter and melt into the sauce on a gentle heat until you obtain a glossy and shiny sauce.
    3. Make sure the pluma iberica is at room temperature before cooking. Heat your frying pan and cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for one minute, then serve in warm plates with a good spoon of the sherry braised mushrooms.

      Shop Ingredients

      Pittacum Barrica 2019

      £18.50

      Pluma Iberica 1.1Kg

      SOLD OUT

      Amontillado Aurora Sherry

      £28.50

      Añana Salt Flakes

      £3.90

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