Pluma Iberica with Sherry Braised Mushrooms

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!

20 mins

4 people

Ingredients
Method

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

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
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.
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.

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

Method

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
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.
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.

Add To Basket

Pittacum Barrica 2018

£16.00

Pluma Iberica 1.35Kg

£41.50

Amontillado Aurora Sherry

£16.50

Añana Salt Flakes

£3.75

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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Pluma Iberica with Sherry Braised Mushrooms

Pittacum Barrica 2018

Pluma Iberica 1.35Kg

Amontillado Aurora Sherry