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    Pluma Iberica with Sherry Braised Mushrooms

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    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins

    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!

    Total Time 20 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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